Showing posts with label blueberry muffins. Show all posts
Showing posts with label blueberry muffins. Show all posts

Monday, August 31, 2015

Jordan's Blueberry Muffins

School is back in session! The kids were as excited as expected to head back to school. For the first day of school, I decided to back some muffins. The last couple of years I have made scones for their first day of school so it was a nice change. When asked, my daughter requested blueberry muffins. I recently saw this recipe so I figured I would try them. For the number of blueberry muffins I have made, I think it is apparent my daughter loves blueberry muffins. My children told me how much they liked these muffins. I thought I've made better ones in the past. Also, I have never tried the Jordan muffins before so I cannot tell you if they taste like the original ones. This is a quick and easy recipe to try.
Famous Department Store Blueberry Muffins
1/2 cup unsalted butter
1 1/2 cup sugar
2 large eggs
2 tsp baking powder
1 tsp salt
1 tsp vanilla
2 cups all purpose flour
1/2 cup milk
2 cup Maine blueberry 
1/4 cup fine sugar, for topping

  1. Preheat oven to 375 degrees F.
  2. Line a muffin tin with cupcake liners. Set aside.
  3. In a large bowl, cream the butter and sugar until fluffy.
  4. Add the eggs one at a time. Scrap the sides when necessary.
  5. Add the baking powder, salt, and vanilla. Combine until incorporated.
  6. Add a little flour and then a little of the milk. Beat until just incorporated. 
  7. Mash 1/2 cup of the blueberries. Gently fold in the blueberries and the mashed blueberries.
  8. Scoop 1/4 cup of the batter into the prepared muffin tin. 
  9. Sprinkle a little of the fine sugar on top of the batter. 
  10. Bake the muffins for 30 minutes or until the muffins are light golden brown. A toothpick inserted in the middle should come out clean.
  11. Allow the muffins to cool slightly and then transfer to a wire rack to cool. 
Recipe adapted from King Arthur Flour.

One year ago...................................I made Blackberry Scones.
Two years ago.................................I made Green Beans with saute onions.
Three years ago...............................I made Berry Oatmeal Cheesecake Muffins.
Did you already know........................
-In 1851, Eben Jordan formed a partnership with Benjamin Marsh.
-The Jordan Marsh department stores began in the Boston area.
-The Jordan Marsh stores have been closed and became Macy stores.

Friday, August 8, 2014

Blueberry Muffins

I can't get enough of blueberry muffins especially when they are in season. Yes, here is another one for you to try.  I guess some people may have this problem with chocolate chip cookies but with me it is blueberry muffins. They taste so good when they are nice and warm. Also, the kids help me bake the muffins which I think is the best part. These muffins have a nice subtle taste. They aren't too sweet but just enough sweetness to counter the berries. Normally, I double the amount of berries but I couldn't today. My daughter told me that she found a worm in one of her berries so I should throw them all out. (I picked the berries myself so I guess I must have brought home a friend with the berries.)I made a deal with her if we cut open three berries and there were no worms then I could use the berries. After cutting open four berries, no worms were found. Any berries that were soft and not perfect were discarded. My daughter was happy and she ate her blueberry muffin. These muffins even taste good the next day.
Blueberry Muffins (Makes 20 muffins)

3 1/2 cups all purpose flour
1 1/2 cups sugar
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
6 oz. butter, melted and cooled
2 tsp grated lemon zest
2 eggs
2 cups fresh blueberries

  1. Preheat oven to 375 degrees F.
  2. Line a muffin tin with paper liners and set aside.
  3. In a large bowl, whisk together the flour, sugar, baking poder, baking soda, and salt. Set aside.
  4. In a medium bowl, whisk together the buttermilk, melted butter, lemon zest, and eggs.
  5. With a fork, stir in the buttermilk mixture to the flour mixture until just blended.
  6. Gently, fold in the blueberries. 
  7. Evenly distribute the batter into the paper liners filling them almost full.
  8. Bake the muffins for 20 minutes or until golden brown.
Recipe by Barefoot Contessa Back to Basics cookbook.

One year ago...............................I made Snickerdoodle Cookies.
Two years ago.............................I made Victoria Sandwich Cake.
Did you already know.................
-Blueberries grow on bushes in clusters.
-Blueberries are native to America.
-To prepare for winter, Native Americans would smoke blueberries to preserve them.

Tuesday, September 11, 2012

White Whole Wheat Blueberry Muffins

I recently had to purchase some textbooks for my oldest daughter. My son was watching and asked how it worked. I told him I paid the bill online. He said, "What?" So, I repeated that I paid the bill online. He looked at me and said, "They mysteriously take your money?" It really feels like it. My daughter will be happy when all of her textbooks arrive.
Well, I have started making muffins again for breakfast before school. My daughter's favorite muffin is blueberries if you couldn't tell. I have made To die for blueberry muffins. I have made Baking Illustrated's Blueberry Muffins just to name a few. Sometimes the muffins are very good the first day and not so much the second. When I saw Our Favorite Blueberry Muffin on the King Arthur website, well I had to try them. I will say these muffins are good. They taste just as good the next day which is the goal of making the muffins besides making my youngest daughter happy. I can say they are my youngest daughter's favorite.
White Whole Wheat Blueberry Muffins
6 Tbsp butter
1 cup sugar
2 large eggs
2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla extract
2 cups blueberries, fresh
1 Tbsp sugar for the topping

  1. Preheat oven to 375 degrees F.
  2. Line a muffin tin with cupcake liners.
  3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy.
  4. Add the eggs, one at a time. Beat well after each egg.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Add the flour mixture to the creamed butter and beat well.
  7. Stir in the milk and vanilla extract. Mix only until smooth.
  8. Fold in the berries. 
  9. Fill the muffin cups 3/4 to almost full.
  10. Sprinkle the top of the batter with sugar.
  11. Bake the muffins for 25 to 30 minutes, until light golden brown.
  12. Place the muffin tin on a wire rack to cool for 10 minutes.
  13. Remove the muffins and allow to completely cool on the wire rack.
Yields 12 muffins. Recipe adapted from King Arthur website
One year ago, I posted....Ultimate Streusel Cake.
Did you already know...
-It is estimated about twenty million students are attending American colleges and universities this fall. 
-57% of the students are women.
-In the last year, the average student spent over $600 on course materials.

Thursday, December 8, 2011

Blueberry Muffins

What is your favorite muffin? I would have to say my family loves blueberry muffins. I have made some many blueberry muffins over the years. I have made a brown butter blueberry muffin that is wonderful the day I bake it. It would be my favorite but I don't really like it the next day. Muffins have to taste great the next day since it will our breakfast while we rush out the door. 
 I made these blueberry muffins and they tasted great the next day. I love Maine wild blueberries but they aren't in season right now. So, I used the frozen wild blueberries and the recipe came out so well my youngest ate so many of the muffins I thought she was about to turn into Violet the blueberry girl from Willy Wonka and the Chocolate Factory.
To Die For Blueberry Muffins

1 1/2 cups all purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/4 cup vegetable oil
1 egg
1 cup blueberries, frozen

Topping ingredients
1/2 cup sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon

Preheat oven to 400 degrees. 
Line the muffin tin with muffin liners.
Mix the 1 1/2 cups flour, 3/4 cup sugar, 1/2 tsp salt, and the 2 tsp baking powder.
Place the vegetable oil in a 1 cup measuring cup. Add the egg and top the cup with milk until the 1 cup measuring cup reaches the 1 cup mark.
Fold in the blueberries.
Fill each muffin cup to the top.
If desired the crumb topping, combine the 1/4 cup sugar, 1/8 cup flour, 1/8 cup of butter, and the 1 1/2 tsp ground cinnamon. Mix with a fork and sprinkle on top of the muffins.
Bake the muffins for 20 minutes or until done.
Let cool before serving.

Recipe adapted from allrecipe.
Did you already know...........
-Roald Dahl wrote Charlie and the Chocolate Factory in 1964. 
-The book was adapted into the musical film Willy Wonka and the Chocolate Factory starring Gene Wilder.
-In 2005, Tim Burton directed Charlie and the Chocolate Factory
-The main difference is Charlie and the Chocolate Factory focused more on Charlie while Willy Wonka and the Chocolate Factory focused more on Willy Wonka.
-Mr. Dahl also wrote James and the Giant Peach and Matilda.

Which movie did you like better?