Blueberry Muffins

Oooohhh Blueberries, Can ya tell I like Blueberries.....

    This recipe is from the 1001 Muffins cookbook , in the muffin section.....

                              Lets start;

                                              In large bowl Blend  together;
                                                      2 1/2 cups flour
                                                      1 Tablespoon baking powder
                                                      1 1/2 cups blueberries, rinsed and dried
                                                                     ( I used frozen)
                                                      1/2 teaspoon salt

                                          now the wet

                                                  Beat 2 large eggs until foamy

 

Beat in

1/2 cup granulated sugar

1 cup milk

3 Tablespoons butter or vegetable shortening, melted

( I used margarine)

 

 

Combine the wet into the dry

just until dry is just moistened

Then

 

 

Spoon into prepared muffin baking pan

fill 3/4 full

Bake in 375 degree oven

for 15-20 minutes or

until cake tester or

wooden toothpick inserted in middle comes out

clean

 

 

Cool for 5-7 minutes

Serve warm or cool completely

 

 

Then Enjoy,

 

ps; this recipe also has another recipe to be serve with this muffin

Blueberry Spread,

( will post that next)

 

;                     

Blueberry pancakes

You didn't think you would 1001 get a recipe today did ya? .....Well ya is/are what ever don't know the correct English...so take it as it is.....
This recipe is from the 1001 muffin cookbook, I don't think I need to go thru the loooonnnngggg title again do I or do I need to....( 1001 muffins ,Biscuits,  Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and other quick breads, just in case ya don't know)

                               Preheat your Griddle ( a good idea)

 

Lets mix the dry ingredients;

1 cup all-purpose flour

1 Tablespoon granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground cinnamon

3/4 cup blueberries( I think I only added 1/4 cup of them, ooopps my boo-boo)

1/2 teaspoon salt

 

 

according to the book, I noticed that the egg is separated, but

in the directions the egg is separated, so I didn't separated

In medium bowl

beat 1 egg until frothy, I meant foamy

Beat in

3/4 cup milk

2 Tablespoons butter or margarine , melted

 

 

Mix both wet and dry ingredients together

just until moisten

 

 

Brush griddle with oil or

maybe butter or margarine

 

drop batter by spoon on griddle

 

 

now let them sizzle/cook

 

 

once they start bubbling on the side up

flip them

brown on the other side

 

 

 then Enjoy with syrup or fresh fruit or

 any way ya eat pancakes

with a cup of hot coffee or tea

 

ENJOY!

 

 

 

Blueberry Zucchini bread

............What do I do with lots of Zucchini and blueberries in the freezer?

.......................................The answer is this recipe, duh!

                                              Blueberry Zucchini Bread

                                   Our first bread recipe in my own personal challenge,
                                    be prepared for more zucchini recipes to follow

                              This recipe is from the " THE BANQUET TABLE"
                                           Ava General Baptist Cookbook 2010

                                                            Preheat oven to 350 degrees
                                                       Lightly grease four mini loaf pans
                                              ( I used one long bread loaf pan and 1 small one)

 

In a large bowl, lightly beat the 3 eggs

 

 

Beat together the eggs ,oil ( 1 cup), vanilla ( 3 teaspoon), and sugar ( 2 1/4 cups)

 

Fold in zucchini ( 2 cups shredded )

 

 

Beat in flour ( 3 cups), salt ( 1 teaspoon), baking powder ( 1 teaspoon),

baking soda ( 1/4 teaspoon) and cinnamon ( 1 Tablespoon)

 

Gently fold in the blueberries( 1 pint fresh blueberries)

I used frozen!

 

Transfer to the prepared loaf pans

 

 

Bake 50 minutes or until a knife inserted in center comes out clean

some ovens may vary in cooking time

 

now to wait 20 minutes in pan

turn out on wire racks to finish cooling,

 or just leave in pan to finish cooling.

 

then slice ,

and

ENJOY!

 

 

 

 

Blueberry -buttermilk muffins

From 1001 muffins

 

preheat oven 400 degrees

Grease or line muffin tin with 6 three -inch muffin cups, 

I used my 6 muffin pan

now lets start that recipe

 

 

the Dry ingredients

In large bowl blend together

2 1/2 cups all-purpose flour

2 1/2 teaspoon baking powder

1/4 teaspoon salt.

 

 

now the wet ingredients

in Medium bowl

beat 2 large eggs until foamy

beat in

1 cup granulated sugar

1 cup buttermilk or sour milk

1/4 cup butter or margarine, melted

until smooth

Fold in the blueberries

 

 

 

combine the two mixtures , blending

until dry ingredients are just moistened

spoon batter into the muffin tin

 

 

bake  for 15-20 minutes

 

 

then let cool for 5-7 minutes

 suggested serving with Lemon sauce as per book

 

 Lemon Sauce

2 teaspoons cornstarch

1/2 cup water at room temp.

pinch salt

1 Tablespoon fresh lemon juice

pinch ground nutmeg

 

In a cup , blend the cornstarch and 1 Tablespoon of the water together to form a smooth paste. In small sauce pan, combine the remaining water, the salt,

lemon juice and nutmeg. Stir in cornstarch.

Place the pan over medium-low heat and cook, stirring until mixture just starts to boil and thickens.Remove from the heat and serve hot