Southwest Michigan
Plump berries hung on large bushes in such abundance, we wondered if we had stumbled into the Garden of Eden.In fact, we picked several sizes specifically to illustrate the difference.
(l to r) Garden of Eden berry, quite large berry, ordinary supermarket-sized berryWe picked and picked in order to freeze some that I can use freely in my steel cut crockpot oatmeal all winter long.We picked so many, in fact, we’re eating them right now for breakfast, lunch, and dinner. We’re snacking on them. We’re popping them in our mouths like popcorn.So fresh and bursting with flavor.
Time for some baking.You’ve been such a great crockpot resource for me…does anyone have a home-run blueberry muffin recipe?
Yes, enjoy life and its natural bounty. All too often people forget to remember just how wonderful this dear old Planet is.
It’s such a pity that a mere few miles away in Alberta they are turning much of our wonderful planet into a moonscape as they create huge damage extracting oil sands. The crazy part is they are using more energy and natural resources that what they effectively gain and we wreck so much in the process.
Keep shining dear friend and help make people aware that Earth is so fragile – we destroy it at our peril.
We used to live in SE Wisconsin – and loved Lake Michigan.
I am still looking for a home-run blueberry muffin recipe, but this one is at least an A-. How’s that for a review?? I’m a perfectionist when it comes to muffins. I want them to taste JUST like the bakeries. Only better.
Lemon Blueberry Muffins
2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup half and half
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup blueberries, fresh or frozen
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, half and half, oil, and extract. Stir into dry ingredients just until moistened. Fold in blueberries. Fill greased jumbo muffin cups two-thirds full. Bake at 400 degrees for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Note: 16 regular-size muffin cups may be used; bake for 18-20 minutes.
I have a known addictions to blueberries as well. Here’s another favorite.
Blueberry Cheese Danish
Pastry:
3/4 cup cottage cheese
1/3 cup sugar
1/3 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Filling:
4 ounces cream cheese
1/4 cup sugar
1 large egg, separated
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 tablespoon water
Glaze:
1/2 cup confectioner’s sugar
2 teaspoons lemon juice
1. In a blender or food processor, cover and process cottage cheese until smooth. Add sugar, milk, oil, and vanilla; process until smooth. Combine the flour, baking powder and salt; add to cheese mixture. Process just until dough forms a ball (dough will be sticky). Turn onto a floured surface; knead 4-5 times. Place in a bowl; cover and refrigerate for 30 minutes.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Add egg yolk, lemon peel and vanilla; mix well. Turn dough onto a 17×13 inch piece of parchment paper. Roll into a 16×12 inch rectangle. Transfer with paper to a baking sheet.
3. Spread cream cheese mixture lengthwise in a 3 1/2″ wide strip down center of dough; sprinkle with blueberries. On each long side, cut 1″ wide strips about 3 3/4 inch into center. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white and water; brush over dough.
4. Bake at 400 degrees for 20-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over warm pastry. Refrigerate leftovers. 10 servings.
I have a blueberry muffin recipe somewhere on my blog….it’s my trusty one. I like to use raspberries instead of blueberries, too.
you’ll have to search since im so lazy to find the link!
And last but not least…blueberry lemonade, a summer MUST MAKE.
http://stretchmarkmama.blogspot.com/2007/07/blueberry-lemonade.html