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The BEST Blueberry Muffins EVER (makes 6 jumbo muffins)
(Hint: I usually double the recipe…sometimes triple …and create REALLY big overstuffed muffins with extra crumb topping)
Muffins
1 ½ cups of All-Purpose (AP) Flour
¾ cup Sugar
½ t Kosher Salt
2 t Baking Powder
1/3 cup Canola Oil
1 Egg
1/3 cup Whole Milk
1 cup Blueberries
Topping
½ cup Sugar
1/3 cup AP Flour
1 ½ t Cinnamon
¼ cup butter (chilled and cubed)
Preheat your oven to 400 degrees and make sure your rack is in the middle position.
Grease muffin cups or line with muffin liners.
To create the crumb topping, combine sugar, flour, butter, and cinnamon and work with hands until large clumps form.
In one bowl combine flour, sugar, salt, and baking powder. In another, the liquid ingredients. Here’s a trick…in a one cup measuring cup (or any liquid measuring cup that’s large enough to hold the amount of batches you’re making, i.e. doubling recipe make sure it can hold 2 cups, tripling the recipe make sure it can hold 3 cups) add canola oil, egg, and milk and beat together with a whisk. With the easy-pour measuring cup at your disposal, mix the wet ingredients into the dry ones and fold in blueberries carefully, do not over-stir. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Bake for 20-25 minutes.
Blueberry Pancakes
Serves: 4 (Makes 12)
Cooking time: 10-15 minutes
Ingredients
2 large eggs
3 fl oz milk
4oz self raising flour
4 tbsp sugar
pinch of salt
1 cup blueberries
1 tbsp vegetable oil
soured cream and maple syrup
Method
1. Separate the eggs and place the egg
yolks and milk in a large bowl, sift over
the flour, caster sugar and salt and mix
well. Whisk the egg whites in a clean
grease-free bowl until they form soft
peaks. Fold into the flour mixture.
Gently stir in the blueberries.
2. Heat a little oil in a large frying pan.
Drop three to four medium spoonfuls of
the pancake mixture into the hot pan and
cook for 2 minutes until crisp and golden.
Turn over and cook for a further 1 minute
until golden.Transfer to a clean tea towel
to keep warm. Cook the remaining batter
in the same way to make 12 pancakes.
3. Serve the warm pancakes stacked up
and topped with soured cream and
maple syrup.
Blueberry Pineapple Clafoutis:
Serves 6 ( 4 inch wide dishes)
3/4 cup blueberries
3/4 cup diced pineapple
3 ounces flour
1 ounce cornstarch
2 eggs
1 1/2 cups milk
1 ounce butter, melted
4 ounces sugar
1 tsp. lemon zest
2 Tb lemon juice
grated coconut
Divide the fruit evenly among 6 buttered gratin dishes.
Mix the dry ingredients together in a large bowl, flour, cornstarch, sugar and lemon zest. In a separate bowl, combine the eggs, milk, melted butter and lemon juice. Slowly pour the liquids over the dry ingredients, whisking well making sure there are as little lumps as possible. Divide among the dishes,sprinkle with the coconut and bake at 350 for 30 minutes or until golden brown. Let cool to room temperature. Sprinkle with powdered sugar.
No Bake Blueberry Cheesecake
Ingredients
Crust:
1 cup crushed graham cracker crumbs
2 tbsp unsalted butter
1/2 cup brown sugar
Filling:
2 (8 oz) pack cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
2 cups cool whip topping, thawed (whipped cream will also do)
1 jar of blueberry preserves (use as much as u prefer as topping)
1 tsp unflavored colorless gelatin
3 tbsp water
Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes.
Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.
Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.
Add in the cool whip and fold gently.
Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too.
Blueberry Crisp ala Mode
Ingredients
6 cups blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
2 cups vanilla low-fat frozen yogurt
Preparation
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.
Yield
8 servings
Vegan Blueberry Blini (Blintzes)
Yield: 12
Ingredients:
1 cup self rising flour
equivalent of 2 egg replacements
2 cups soy milk
1 small pkg. of yeast
2 tbs. sugar
1/4 teaspoon baking powder
2 tbs. vegetable oil
for the ricotta-style filling:
100 grams tofu crumbled
2 tbs. plain soy yogurt
2 teaspoons agave or corn syrup
splash lemon juice
pinch nutmeg
for the blueberry sauce:
1 pint or 250 grams blueberries
2 tbs. sugar
splash lemon juice
1/2 teaspoon cinnamon
1/4 cup water
1 teaspoon corn starch
Directions:
It is important that the ingredients are all warm or room temperature so that the yeast can rise. You can make the filling while the ingredients are coming to room temperature or warming up.
To make the blueberry sauce:
Place the blueberries, sugar, lemon juice, cinnamon and water in a non reactive pan and set on low to cook the berries. Do not stir too often as you will break the berries more than necessary.
Just before serving the blini, mix 1 teaspoon corn starch with 2 tablespoons of water and add the mixture to the blueberry syrup.
Stir while cooking until the syrup becomes clear and is slightly thickened.
To make the filling:
Crumble the tofu into a small bowl.
Add the soy yogurt and mix and mash together.
Add the sweetener and the nutmeg and lemon juice and mix well.
To make the batter:
Put the warm soy milk, sugar yeast and 1/2 of the flour in a bowl and gently whisk together. Be careful so as not to kill the yeast.
Place the mixture in a warm spot and allow the yeast to rise for 1/2 hour.
When the yeast begins to bubble, gently stir the mixture from time to time so that the ingredients are well mixed.
Add the remaining ingredients for the batter and gently stir together. It will be a thick smooth batter.
To make the blini:
Spray a small frying pan with vegetable oil.
Ladle a small amount of batter onto the hot pan and rotate the pan to evenly coat with the batter.
The underside of the blini is done when small bubbles appear on the top side. Turn the blini over and cook on the other side.
To assemble:
Put a small amount of filling in each blini ?pancake?, and fold the sides in as an envelope.
You can set the blini in a warm oven until they are all prepared.
Serve the blini with the sauce and enjoy.
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