Blueberry Cake or Muffins — from scratch, with garden blueberries
4 years ago
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- 4 years ago
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Blueberry Muffin
Comments (24)Yep I see Paul is taunting me again with his blueberry muffin. I was going to try and hold off on ordering anymore this year but I don't think I will be able to resist because I want it sooo much LOL. Kate- I have no self-control either ;-) Paul- you always have the nicest pictures of your garden and I appreciate you sharing them! Linda...See MoreLemom Verbena Blueberry Muffin ?
Comments (7)Thanks, y'all and Marigene I'll gladly share the recipe. Lemon Verbena Muffins 8 fresh lemon verbena leaves 1 cup super-fine sugar 3 T. fresh lemon verbena leaves, finely chopped 1 1/2 cups fresh blueberries 1 cup walnuts or black walnuts, finely chopped 2 cups flour 1T. baking powder 3/4 cup sugar 1/2 cup milk 1/3 cup safflower oil 1 egg One day before making muffins, bury the 8 lemon verbena leaves in the 1 cup sugar. Place in a closed container. Grease a 12-cup muffin pan, with cups about 2 1/2 inches across. In a medium bowl, combine the chopped lemon verbena leaves, blueberries and nuts. In a large bowl, mix the flour, baking powder and sugar. In another bowl, beat together the milk, safflower oil and egg. Pour milk mixture into flour mixture and stir just until blended. Add the blueberry mixture and fold in gently. Divide the batter between the prepared muffin cups. Sprinkle each muffin with 1 teaspoon of the lemon verbena sugar. Bake at 400 degrees for 25 minuutes or until a tester comes out clean. Cool a few minutes, then remove muffins. Makes 12 muffins Note: Use remaining lemon verbena sugar to flavor other desserts or to sweeten your tea. Delicious! I have made her Lemon Verbena Sorbet several times and I just finished making Lemon Verbena Jelly, which I had made before. I think my next venture will be Lemon Verbena Pound Cake. I'm not much of a baker but I've already checked the ingredients and the only thing I don't have on hand is cake flour which is no big deal (I don't think). I never had a sweet tooth until I got old and that's an awful time in life to get one! Can you tell I like the herb a lot? It has such a light pure lemon taste and fragrance. jude...See MoreLOOKING for: A really good blueberry muffin recipe
Comments (3)Here are 2 of my favorites: BLUEBERRY MUFFIN CAKES (makes 18) 1/2 cup sold shortening 1 1/2 cups sugar 2 eggs 2 1/3 cups flour 1/2 tsp salt 2 1/2 tsp baking powder 1/2 tsp nutmeg 3/4 cup milk 1 1/2 cups fresh blueberries, rinsed & dried 1 stick butter, melted 1/4 tsp cinnamon Preheat oven to 350°. Cream the shortening until light & fluffy. Gradually beat in 3/4 cup of the sugar. Beat in the eggs one at a time. Mix the flour w/the salt, baking powder & nutmeg. Alternately add the dry ingredients & milk to the egg mixture beginning & ending w/the dry ingredients. Fold in the berries. (I roll them lightly in flour first so they don't sink.) Spoon the batter into greased or paper lined muffin tins, filling them 3/4 full. Bake 20-25 minutes. Romveo the muffins from the pans & cool slightly. Meanwhile, mix the cinnamon w/the remaining 3/4 cup sugar. Roll the muffins in melted butter, then in the cinnamon sugar.~~Tested, Tried & True. LEMON DIPPED BLUEBERRY MUFFINS (makes 14) 1 3/4 cup flour 1 cup sugar, or as needed 2 1/2 tsp baking powder 3/4 tsp salt 1 egg, well beaten 1/3 cup vegetable oil 3/4 cupmilk 1 cup fresh blueberries, washed & dried 2 tsp grated lemon zest 2 TBL butter, melted 1/4 tsp lemon juice Preheat oven to 400°. In a large bowl, mix the flour with 1/2 cup sugar, teh baking powder & salt. Make a well in the center. combine the egg, oil & milk. Add to the dry ingredients, stirring just until moistened. Tos the blueberries with 2 TBL sugar & the lemon zest. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake 20 minutes or until golden brown. While the muffins bake, prepare the topping by mixing the melted butter & lemon juice. Dip the warm muffins in the butter mixture, then in sugar. (The batter will keep if refrigerated overnight in paper-lined muffin pans covered w/plastic wrap. Just bake, dip & serve.~~To Market, To Market....See MoreBlueberry Muffins
Comments (14)We really like the following blueberry muffins. Blue Blueberry Muffins Here is my most favorite blueberry muffin recipe. It is from "Blueberry Muffin Murder" by Joanne Fluke. 3/4 cup butter, melted 1 cup sugar 2 eggs, beaten 2 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen blueberries (no need to defrost if frozen) 1/2 cup canned blueberry pie filling 2 cups plus 1 tablespoon flour 1/2 cup milk Crumb Topping 1/2 cup sugar 1/3 cup flour 1/4 cup butter, softened Grease the bottoms only of a 12-cup muffin pan (I grease the whole muffin cup). Melt the butter. Mix in the sugar. Then add the beaten eggs, baking powder, and salt, and mix thoroughly. Put one tablespoon of the flour in a plastic bag with your cup of blueberries. Shake it gently to coat the berries, and leave them in the bag for now. Add half the remaining 2 cups flour to your bowl and mix it in with half of the milk. Then add the rest of the flour and mil and mix thoroughly. Here comes the fun part: Add 1/2 cup blueberry pie filling to your bowl, and mix it in. Your dough will turn a shade of blue, but don't let that stop you - once the muffins are baked, they'll look just fine. When your dough is thoroughly mixed, fold in the flour-coated berries. Fill the muffin tins 3/4s full and set them aside. If you have dough left over, grease the bottom of a small tea-bread loaf pan and fill it with your remaining dough. The topping: Mix the sugar and the flour in a small bowl. Add the softened butter and cut it in until it's crumble. Sprinkle the crumb topping over your muffins and bake them at 375 degrees for 25 - 30 minutes. (The tea-bread should bake about 10 minutes longer than the muffins.) When the muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. (The muffins need to cool in the pan for easy removal.) Then just tip them out of the cups and enjoy...See More- 4 years agolast modified: 4 years ago
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