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Blueberry Muffins

Blueberry Muffins
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Serves: 12 muffins
 
This recipe is borrowed from the Farmers Against Hunger cookbook. These muffins will be moist, fluffy and full of whole, fresh blueberries. These are great for breakfast or for a school lunch snack. They can be easily stored in the freezer for a few months and re-heated as needed.
Ingredients
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 large egg
  • 1 cup of sugar
  • ½ stick (4 tbsp) butter, melted
  • 1¼ cups sour cream
  • 1½ cups fresh blueberries
Instructions
  1. Preheat the oven to 350 degrees and place the oven rack into the middle position. Run the un-melted butter inside a standard 12 cup muffin tin to grease it, or place paper muffin cups in the holes.
  2. Whisk the flour, baking powder and salt in a medium-sized bowl until combined.
  3. In a separate bowl, whisk the egg until it is lightened in color (approx. 20 seconds). Add the sugar and whisk until thick and combined (approx. 30 seconds). Next add the melted butter, in two batches, whisking in between to fully incorporate it. Add the sour cream, also in two batches, just making sure it is thoroughly mixed. Don't over whisk.
  4. Lightly toss the blueberries with the dry ingredients. Pour the sour cream mixture over the blueberry mixture and gently fold the batter with a spatula (approx. 30 seconds). It's okay if a little bit of dry flour remains.
  5. With a large spoon, distribute the batter evenly into the 12 muffin cups. Bake until a toothpick inserted into the muffin comes out clean (approx. 25-30 minutes). Halfway through baking, turn the muffin tin around in the oven.
  6. Turn the muffin tin upside down & tap to release them. Stand all the muffins upright and let cool for 5 minutes before eating.

 

Lemon-Blueberry Pound Cake

Lemon-Blueberry Pound Cake
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Serves: 12 servings
 
Another lemon and blueberry concoction that's refreshing and slightly tart. Good luck on only having one piece!

Photo Credit: Taste of Home

Ingredients
  • ⅓ cup butter, softened
  • 4 oz. cream cheese, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 large egg white
  • 1 tbsp grated lemon peel
  • 2 tsp vanilla extract
  • 2 cups fresh unsweetened blueberries
  • 3 cups all-purpose flour, divided
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup lemon yogurt
  • 1-1/4 cups confectioners' sugar
  • 2 tbsp lemon juice
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10" fluted tube pan.
  3. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
  4. Toss blueberries with 2 tbsp flour.
  5. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
  6. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean (approx. 55-60 minutes). Cool in pan 10 minutes before removing to wire rack; cool completely.
  7. In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake as icing.

 

Blueberry Lemon Upside Down Cake
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Serves: 12 servings
 
YUM! First word that comes to mind with this recipe. Pies are great, but sometimes you just want some texture that this cake can give you.

Photo Credit: Pinterest.com

Ingredients
  • 4 cups fresh blueberries
  • ½ cup sugar
  • 2 cups miniature marshmallows
  • 1 package yellow cake mix (regular size)
  • ½ tsp grated lemon zest
  • Whipped topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a greased 13x9" baking dish, layer blueberries, sugar and marshmallows.
  3. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows.
  4. Bake until a toothpick inserted in center comes out clean (approx 35-45 minutes).
  5. Cool 10 minutes before inverting onto a serving plate.
  6. Serve warm with whipped topping.

 

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