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It's no secret, we like blueberries here. We have a whole category devoted to them. You can peruse all of our blueberry recipes, which does include a couple blueberry muffin recipes which are delicious! However, I still like to try new recipes every now and again.
On Saturday PH went to Costco. There was no toilet paper there, but there were blueberries. Our daughter loves blueberries so he bought a case. We have a lot of fruit in the house and I didn't want them to go bad, so I decided to make some blueberry muffins. I found this recipe from Paula Deen.
Who isn't a fan of butter? So, I decided to try the recipe out with the few tweaks below. 1. Gluten free flour: as you know by now, PH can't have gluten. It's been about a year or so now since he went off gluten and he feels so much better. My baking hasn't really caught up yet, but I decided to give it the old college try. So, to make these blueberry muffins gluten free I just swapped out the regular flour for Bob's Red Mill Gluten Free All Purpose Flour with Xanthan Gum. This is my favorite in baking so far. It's a one to one swap, and hardly affects the texture at all! 2. Flax egg: we have a lot of eggs in the house, but since I'm pregnant I decided to swap out the egg for flax egg. I like being able to have a little taste of the batter when baking, and when there are no eggs I can still test the batter out. For you. To make flax egg take 1 tablespoon flax seed meal and mix with 2.5 tablespoons water. Stir and let sit for a few minutes before adding it to your recipe. You'll need two flax eggs for this one, so just double it. 3. Brown sugar: We ran out of granulated sugar when making this recipe. I just finished out the measurements using brown sugar. I'm not even sorry because I usually like brown sugar better in baking anyway. I feel like it gives my baked goods a nice depth of flavor that you don't get from regular granulated sugar. 4. Almond milk: Or any other plant based milk you like. I swap it out in recipes all the time and have never noticed a difference. Honestly, if you wanted to make the recipe totally vegan just swap out the butter for these Earth Balance buttery sticks and you've got yourself a vegan blueberry muffin! 5. Quantity: Paula's recipe says it makes 12 muffins. Don't believe her. My muffin tins were so full and I had to bake them a little longer to get them to cook all the way. I'd say shoot for 18-24. Or do what I had considered doing in the first place and make extra large muffins. They will still have to cook for a few minutes longer than she says. I just had way too much batter for 12 muffins. I don't know what kind of muffin tins she uses, but this recipe definitely makes more than 12. And that's it! Follow Paula's recipe exactly, or go off of my tweaks to make them gluten free, and vegetarian (with a vegan option) to change it up a little. These muffins were delicious and I'm happy to add them to our blueberry repertoire!
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When the girl's and I got together to discuss blog business over the holidays, one of the things we all agreed on is that we all want to be more healthy this year! Personally, I feel very motivated and I feel like if we all encourage each other throughout the year, we can achieve our health goals. Many times we have heard people say that if they just start to live in a more healthy way, weight comes off and they see progress. But, I know that in my case, I need specific goals set that I can work on and change about my eating habits and exercise plan or nothing will ever happen.
Many of us want to lose weight, some of us want to strengthen our core or our upper body strength. Maddy is training for a 1/2 marathon. So, to achieve these goals we each are making plans that will help us reach them. One part of my plan is to cut back on sugar intake and to avoid mindless eating. You know, when you walk by some cookies, pick it up, eat it and THEN remember that you were going to avoid eating sweets and your weren't even hungry anyway? In 2020 we will be trying to show you a lot of healthier posts when it comes to food, more activities that encourage a healthy lifestyle as well as our DIY posts that you have let us know that you enjoy. I am going to start this year with these Lighter Blueberry Banana Muffins. The original recipe came from A Sprinkle of Joy, but I tweaked it a bit to lighten it up and give it more banana punch. I replaced the sugar in the muffin with agave nectar, but there is still sugar in the topping. The sweetness of the fruit doesn't let you miss the sugar in these muffins. They were really good!
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If you have noticed blueberries at a good price lately, it is probably because July is National Blueberry Month! LIndsey put together this great round-up of some of our favorite blueberries a couple of years ago. We thought it would be nice to repost it again while the blueberries are priced so well. While we are at it, we are adding another recipe that we have added to our repertoire! Enjoy!
Last week I went to the store and blueberries were on sale! I bought four cartons. I made a coffee cake, but it was eaten so quickly that I did not get any pictures of it. Sorry! I started thinking however, we've made many blueberry recipes here at 3 Winks, it would be handy to have one place to round them all up!
Now, I love blueberries. When I was in law school I spent my first summer in Washington doing an internship. I stayed with my friend Jackie and we had a blast, and one thing we did was go blueberry picking. That was when I learned that there are four types of blueberries! It was August when we went picking, that is actually blueberry season. So, now is a perfect time to finish off your summer with some great blueberry foods before I am unleashed to share every pumpkin recipe under the sun with you!
You can always eat blueberries straight from the bucket (wash them first!) I won't lie, I did this with two of the cartons I bought. They're so sweet and delicious and filled with antioxidants for myself and my little nugget. However, there are a lot of other options and I feel like breakfast time is a great time for blueberries. So here are six different recipes, three from our own dear blog, and three that I have found through the magic of Pinterest, to help you use up those blueberries!
1.Lemon pancakes with Blueberry Syrup
Lemon and blueberries go so well together. Blueberries are sweet and and the lemon just brightens up any dish they're in. In this post my mom shared with you how to make the perfect blueberry syrup to top these delicious pancakes. They make for a great start to your morning! 2. Blueberry Muffins These are classic. When I think muffins, blueberries are the first to come to mind! In this post my mom shared with you how to make her delicious blueberry muffins. They're another perfect breakfast meal, but they're good at any time of day! 3. Blueberry Coffee Cake I found this recipe at Barbara Bakes and tweaked it a little for the coffee cake I made this weekend. I didn't have any lemon to zest, but I added a teaspoon of lemon juice to the crumble on top. That combined with the lemon glaze was the perfect combination! 4. Blueberry Pancakes Blueberry pancakes are another classic breakfast combo. I believe the first time anyone added anything to a pancake it was a blueberry. Since we already gave you one recipe involving pancakes I decided to find a vegan one for all of our vegan friends. I found this one courtesy of Connoisseurus. So my dear vegans, you can get in on the blueberry action too! 5. Overnight Blueberry Oats One of my favorite ways to enjoy blueberries is to top them on my oatmeal. With a little honey? It's absolutely perfect! So I love this recipe from Fit Foodie for these tasty overnight oats! Overnight oats are all the rage. They make breakfast on the go so easy, and HEALTHY! Who doesn't love that? So try this tasty treat out! 6. Blueberry Dump Cake in the Crock Pot This last recipe doesn't fit into the breakfast category really. Although, if you ate it for breakfast I would never judge you. My mom gave this recipe and tutorial back in January, and it is another fun and easy treat! I personally am a huge fan of anything I can make in a crock pot. I mean honestly, does it ever turn out bad? No way! Plus you can enjoy it with whipped cream (or ice cream!) on top! So that is it, six tasty ways to use those blueberries you have on hand. I've provided a handy cheat sheet for you with links to every recipe. Enjoy!
Now, here is the new addition to this round-up in honor or National Blueberry Month!
7. Brown Butter Blueberry Tart! So delicious and so beautiful! This is a real show stopper recipe! This post telling how to make this tart was actually showcased on April J. Harris' site! You will love it!
Are you a blueberry lover? We've discovered that my granddaughter, Emily adores them! Let us know your favorite way to eat them in the comments!
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We have still been having cold, rainy weather here in Phoenix and I've got to tell you that I have actually been enjoying it as I anticipate the approaching summer months. It occurred to me that I had better get some baking out of my system now before we hit those scorching hot days when I won't be turning on my oven.
I like to read April J. Harris' blog. She has some wonderful recipes and this one, a Blackberry Apple Cake, was very tempting to me. Unfortunately, I didn't have blackberries or some of the other ingredients called for in the recipe. But I did have some frozen blueberries and Honeycrisp apples, so I decided to make something similar, but different with the ingredients that I had on hand. The result of that decision came out quite delicious!
For ease of removing from the pan after it is baked, be sure to use a greased 9" spring form pan. I made do for years without a spring form pan, but after I got one, I realized how nice they are. I found this great set on Amazon that has 3 sizes of pans plus spatula and smoother at a great price!
You will smooth the thick batter into the pan and then top it with a brown sugar cinnamon mixture and the apples. It looks great in the pan, even before you bake it!
Now, you bake it for 45 min. The aroma is so amazing, warm and inviting! It makes your mouth water just looking at it. Here it is straight out of the oven.
I let the kuchen rest for about 10 min. after coming out of the oven. Then, removed the outer ring and used a long spatula to set it on a serving platter. This is the beauty of the spring form pan. You don't want to flip those beautiful apples upside down and hide them! The long, offset spatula is another tool I didn't know was so helpful until I got one. It is a simple thing, but is such a big help for jobs like this one.
This fruity kuchen will make a beautiful dessert or even nice breakfast coffee cake. My husband and I ate dessert first last night! That is one of the beauties of being empty nesters! You can do what you want!
If you enjoyed this recipe, you might also enjoy these:
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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