Blueberry Muffins

13614969_10209500776134398_6526415755031680992_n

Blueberry muffins with sugar on top, could this recipe be any more “comfort food from mom’s kitchen?” Baking is something I don’t do very often because, honestly I’m not the greatest baker. It is an exact science and I’m more of an “add-a-pinch-or-two-more” kind of cook. I will say that I have gotten better at making muffins, so who knows maybe there is hope for me! These babies have a great texture. I can only describe them as the traditional cake-y, dense and sweet muffins you would find at your local bakery. I think the trick is to use sour cream to get just the right texture. The sugar on top is an added touch I remember my mom adding to her chocolate chip muffins when I was a kid. It is crunchy, sweet nostalgia my friends. I recommend doubling the recipe if you are baking for a whole family. You can also get more muffins if you use smaller “cupcake style” baking cups. Just adjust the time if you are using smaller cups so you don’t burn the muffins. I will usually make these on Sunday to enjoy them throughout the week for breakfast, that is if they make it that long! This recipe was inspired by http://www.yammiesnoshery.com. I highly suggest you check out their site. They explain why you need to use the right amount of each ingredient and how it can go wrong if you use too much or too little. I found it very informative.

Makes: about 8 large muffins     Calories: 329 per muffin     Time: 1 hour

Ingredients:

  • 2/3 cup granulated sugar
  • 1 large egg
  • 1/2 cup canola oil
  • 1/3 cup milk, I used 2%
  • 1 tsp vanilla
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1 carton of fresh blueberries
  • sugar to top, I did not account for this in the calories because my perfect amount of sugar topping is more than likely different from everyone else’s. Be aware of this if you are counting calories and add what you need.

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit and spritz your muffin tin with cooking spray
  2. Combine sugar, egg, oil, milk and vanilla in a large bowl. Add the flour, salt and baking powder and stir until just combined. Try not to get too crazy mixing as you don’t want to overmix the batter.
  3. Fold in the sour cream and blueberries being careful not to chop up the blueberries in the process. Continue to fold/mix until the sour cream is just mixed in.
  4. Place baking cups into your muffin tin and fill each cup leaving about 1/2 an inch to the top. Top each muffin with as much sugar as you think is necessary 😉
  5. Bake for 25 minutes and remove from oven to check readiness with a toothpick. To do this check just insert a toothpick into the center of each muffin and if it comes out without any gooey muffin residue they are done. If there is gooey muffin residue continue to bake for a few more minutes and perform the check again.
  6. Serve up with your favorite fruit, yogurt, coffee, or whatever tickles your fancy!

*Photo is an original belonging to me

*Recipe adapted from http://www.yammiesnoshery.com

Lemon and Blueberry Sweet Rolls

10320585_10206106904969740_6464627731940356914_n

This past Easter my sister-in-law hosted a beautiful brunch for the family. I volunteered to step out of my comfort zone and bake. When I say I can’t bake I mean that I cannot even slice and bake a Pillsbury cookie roll. So, when I saw the millions of recipes on pintrest I took on the challenge and whipped up some gooey and delicious lemon blueberry sweet rolls. These were a hit! I will admit that the process was time-consuming and my anxiety levels were high (because I ruin everything I bake), but I pulled it off. I know it sounds cliché but if I can do it anyone can. I would describe the taste as sweet and fresh. The blueberries explode in your mouth as you chew and the lemon glaze adds a creamy yet tangy bite to a perfect finish

Serves: 12    

Calories: 206 per roll    

Time: Prep and rise time: up to 3 hours 20 minutes ; Baking time: 30 minutes – Total time approx 4 hours

Ingredients for Dough:

  • 2 + 3/4 cups of all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 packet of instant yeast
  • 1/2 cup of water
  • 1/4 cup of milk
  • 2 + 1/2 tbsp butter, unsalted
  • 1 large egg, room temperature

Ingredients for Blueberry Filling:

  • 1 + 1/3 cups of frozen blueberries, must be frozen
  • 1/4 cup granulated sugar
  • 1 tsp cornstarch

Ingredients for Lemon Glaze:

  • Juice of 1 large lemon
  • 1 cup of powdered sugar
  • 2 tbsp heavy cream

Directions : SAVE YOURSELVES FROM PANIC AND MAKE SURE BLUEBERRIES ARE FROZEN, BUTTER IS UNSALTED AND THE EGG IS AT ROOM TEMPERATURE. 

  1. Combine the ingredients for the filling. Gently toss to coat and let sit while preparing the dough.
  2. Begin preparing the dough. Measure out 1/2 cup of flour and set aside. In a large bowl combine the remaining flour, sugar, salt and yeast until evenly dispersed. Set aside.
  3. Heat the water, milk and butter together in the microwave in 30 second intervals until the butter is melted and the mixture is hot to the touch. Stir this mixture into the flour mixture. Add the egg, don’t forget this egg must be at room temperature, and only enough of the reserved 1/2 cup of flour to make a soft dough. You will know the dough is ready when it gently pulls away from the bowl and has an elastic consistency.
  4. On a lightly floured surface knead the dough for 5 minutes. Place dough ball into a clean and lightly greased bowl. Let rest for 10 minutes.
  5. After 10 minutes as passed, roll the dough out in a 14×8 inch rectangle. Pour the blueberry filling mixture over the dough and gently spread the filling to cover the dough. Spritz your fingers with nonstick spray and roll up the dough tightly. Cut into 12 pieces and place into a lightly greased pan (I used a rectangular aluminum pan so I could take it to my sister-in-law’s house but). Cover the pan with foil and allow to rise in a warm place for 2-3 hours.
  6. Once the rolls have doubled in size preheat your oven to 375 degrees F.
  7. Bake rolls for 20-30 minutes, until golden brown on top.
  8. Prepare the glaze by mixing the glaze ingredients together until smooth.
  9. Glaze the rolls immediately before serving.
  10. Enjoy!

*Photo is an original belonging to me

*Recipe adapted from sallysbakingaddiction.com

Blueberry Lemon Droplet Scones with Lemon Glaze – ★★★★★

Image

I barely make breakfast and thought since I’ve been making great dinners maybe I should try out some breakfast recipes. I wanted something low cal that my son would also eat so with extensive google searching I came across healthy scone recipes. My son doesn’t do nuts so anything walnut/pecan was out. Finally I came to the blueberry lemon scone and it was like magic haha. I couldn’t wait to make these so I woke up early and got baking. The dough was so soft when scooping onto my baking sheet that I knew these scones were going to be extremely moist. The glaze is just enough tangy sweet to make this recipe an absolutely wonderful morning treat. Perry had already left for work this morning when I made them so I will give the star rating for this recipe. 5 stars and here is why:

“Not only does my apartment smell amazing but also my son thinks he just had cake for breakfast. With this being a low cal recipe I was worried that the scones would lack taste and be hard as a rock, but I was pleasantly surprised when I bit into a soft and fluffy middle. I’m used to scones being super dense but these are very different. I love how light they taste with just enough sugary glaze. Seriously these babies are 100% guilt free. I can’t wait for Perry to get home and try one. He has no confidence that I can make breakfast or bake for that matter haha!”

Serves: 14         Calories: 158

Ingredients:

  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1 tsp + 1/2 tsp grated lemon zest, divided (1 tsp for dough 1/2 tsp for glaze)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (8oz) lemon yogurt
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup fresh or frozen blueberries (we had some in our freezer for smoothies so that is what we used. I’m sure this will be even better with fresh blueberries)
  • 1/2 cup confectioners’ sugar
  • 1 tbsp lemon juice

Directions

  1. Preheat oven to 400
  2. In a large bowl combine flour, sugar, baking powder, 1 tsp grated lemon zest, baking soda and salt. 
  3. In a separate bowl combine yogurt, egg and butter. Stir into bowl of flour mixture until smooth. 
  4. Fold in the blueberries
  5. Drop heaping tablespoonfuls approximately 2 inches apart onto a greased baking sheet and bake for 15-18 minutes or until lightly browned. 
  6. Mix powdered sugar, lemon juice and the remaining lemon zest until smooth. Drizzle over warm scones
  7. Enjoy!

*Photo is an original belonging to me

**Original recipe found at http://www.tasteofhome.com