Wednesday, July 28, 2010

Two more...

These blueberry recipes can bookend your day.
Muffins for breakfast.
Cobbler for desert.
Blueberries are so practical, versatile, and pretty much just delicious anytime!
We're hooked!


Better Blueberry Muffins
A perfect recipe to put the kids to work!

1 1/2 c. whole-wheat flour
1/2 c. + 2 tsp. sugar, divided
1/2 c. oats
2 tsp. baking powder
1/2 tsp. baking soda
3/4 c. + 2 t. lowfat milk
1 large egg
2 T. canola oil
1 tsp. vanilla
1 1/4 c. fresh blueberries, washed and dried

Topping:
1/4 c. blueberry or any fruit jam
24 fresh blueberries, washed and dried

Preheat oven to 375 degrees.  Combine flour, 1/2 c. sugar, oats, baking powder, and baking soda in a large bowl.  In another bowl, whisk buttermilk, egg, oil, and vanilla.  Toss blueberries with flour mixture.  Pour wet ingredients into flour mixture and stir gently.


Line a 12-count muffin pan with paper liners.  Divide batter evenly; sprinkle with remaining sugar.
Bake 12-15 minutes or until tops are just set.  Remove pan from oven; top each muffin with 1 tsp. fruit jam and 2 blueberries.  Bake 3-5 minutes more or until golden.  Cool in pan for 10 minutes and serve.




Peach Blueberry Cobbler (Martha's perfect version here)

2 3/4 pounds peaches, halved lengthwise, pitted, and cut into 3/4-inch-thick wedges (about 8 pieces)
2 cup blueberries
2/3 cup granulated sugar
3 tablespoons flour
2 tablespoons packed light-brown sugar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ginger

2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold unsalted butter, (1 stick), cut into small pieces
2 tsp. vanilla
1 cup plus 2 tablespoons heavy cream, plus more for brushing
Sanding sugar, for sprinkling

Preheat oven to 375 degrees. with racks in upper and lower thirds. Stir together peaches, blueberries, 1/3 cup granulated sugar, the flour, brown sugar, lemon juice, ginger, and a pinch of salt in a large bowl. Transfer to a 9x13 inch baking dish; set aside.

Whisk flour, baking powder, and remaining 1/3 cup granulated sugar in a medium bowl. Cut butter into flour mixture using a pastry blender or 2 knives to form clumps that are no larger than small peas.

Add cream mixture to flour mixture; stir until a soft, sticky dough forms. Divide dough into 12 equal pieces; arrange over filling. Brush dough with cream, and sprinkle with sanding sugar.

Bake cobbler until topping is golden brown and juices are bubbling, 55 to 70 minutes. If topping is browning too quickly, cover loosely with foil. Let cool on a wire rack 1 hour before serving.

3 comments:

Amy Kramer said...

Looks delicious! You're making me HUNGRY!!! :)

Amy Kramer said...

Looks delicious! You're making me HUNGRY!!! :)

peter marie said...

Yummy! That cobbler looks amazing. I've gotta try it!
Cute that the kiddos helped. They're going to be all star bakers/ cooks!