Blueberry Cobbler

Ingredients:

Cooking spray
1 (16-ounce) bag (2 cups) frozen blueberries (keep frozen until ready to use)
1 1/2 cups sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted
3/4 cup milk (regular, lowfat or skim)
Ice cream, for plating, optional
Blueberries, for garnish, optional

Directions:

Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with cooking spray.
In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
In a medium bowl, combine the remaining 1 cup sugar, the flour, and baking powder.
In a large bowl, beat the butter and milk together until smooth. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing. Bake until the top is golden brown, 35 to 45 minutes. Let cool slightly before serving. Spoon the cobbler into bowls and top with ice cream and/or blueberries, if using.

Big Blueberry Muffins

My husband loves blueberries. I was a Sam's Club and they had just gotten in a huge shipment of blueberries. I knew that he would love to have some blueberry muffins.




- Makes 12 muffins -

Ingredients
8 tablespoons (1 stick) unsalted butter, cut into 3 equal pieces
2 cups all-purpose flour
1/2 cup plus 2 teaspoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
3/4 teaspoon vanilla extract
1 cup blueberries, rinsed and dried

Directions
1. Be sure an adult is nearby to help.
2. Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set the butter aside to cool.
3. Preheat an oven to 375°F. Line a standard 12-cup muffin pan with paper liners.
4. In a medium mixing bowl, combine the flour, 1/2 cup sugar, baking powder and salt. Mix with a table fork.
5. In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.
6. Add the milk mixture, melted butter and blueberries to the flour mixture. Using a rubber spatula, stir gently until the ingredients are just blended.
7. Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons sugar evenly over the tops.
8. Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes. To test, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
9. Using oven mitts, remove the muffin pan from the oven and place it on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack.

Source: Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge and Amber's Delectable Delights

Picture from my Kitchen

Cinnamon-Sugar-Dipped Blueberry Muffins

Lenny's work was having a Christmas breakfast so of coarse he signs up for Blueberry muffins without checking with me first. So, therefore he had to scour the internet for a new blueberry muffin recipe. This is what he came up with. I doubled the recipe and also made some muffins to take in with me to work and everyone loved them.

Ingredients
2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 large egg
1 cup (7 ounces) granulated sugar
4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1 1/4 (10 ounces) cups sour cream
1 1/2 cups frozen or fresh blueberries, preferably wild
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease a standard 12 cup muffin tin and set aside.
2. Whisk the flour, baking powder, and salt in medium bowl until combined. Whisk the egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with rubber spatula until the batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and the batter will be thick). Do not overmix.
4. Use a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown and a toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through the baking time. Invert the muffins onto a wire rack, stand the muffins upright, and cool 5 minutes.
5. While muffins are cooling, mix sugar and ground cinnamon in small bowl and melt butter in small saucepan. After the baked muffins have cooled five minutes, working one at a time, dip the top of each muffin in melted butter and then cinnamon-sugar. Set muffins upright on wire rack; serve.

Makes 12 muffins

Recipe from Source: Baking Illustrated picture from my kitchen

Blueberry Scones

My husband loves blueberries so he bought a huge thing of blueberries from Costco. I so far have made Blueberry Waffles, Muffins, and now these. He has loved everything so far so hopefully he will love these too.

Ingredients:
2 c. flour plus 2 Tbsp, plus 1 Tbsp (I did not use the 1 Tbsp since I used fresh berries)
1 Tbsp baking powder
3 Tbsp sugar
1/8 tsp salt
6 Tbsp butter, plus 1/2 Tbsp, chilled
1 Tbsp vanilla
1 c. half and half, chilled (I did not have any half and half so I used this substitution= 7/8 cup milk and 7/8 tablespoon melted butter, cooled )
2/3 c. frozen Maine wild blueberries (I used a cup of fresh)

Directions:
-Preheat oven to 425 degrees and line a baking sheet with parchment. (I used my pizza stone instead)
-In small bowl combine frozen blueberries and 1 Tbsp flour and toss to combine. (I left this step out)
-Place blueberry mixture back into freezer. (I left this step out)
-In large bowl, combine flour, baking powder, sugar and salt.
-Take butter out of fridge, cut into chunks and add to flour mixture.
-Cut butter into flour until pea sized or smaller.
-Add vanilla and half and half and mix in with a spoon until just barely incorporated.
-Take blueberries out of fridge and knead into mixture until mixture forms a ball of sticky dough.
-Turn dough out onto floured surface and pat down into rough 9-10 inch circle.
-Cut into 8 triangles and place triangles onto prepared baking sheet at least an inch apart.
-Take 1/2 Tbsp butter and cut into 8 small pieces.
-Place one small piece of butter on top of each scone.
-Place in oven and bake for 15 minutes.
-Let cool and enjoy.

Source: Good Things Catered