blueberry muffins Archives - 2 Sisters 2 Cities

It is officially blueberry season in New Jersey! Fresh blueberries are found in the grocery stores for low prices and they are the perfect sweetness and tartness you have waited for. I am a huge fan of blueberry muffins (and I am not talking the ones in the grocery store with the fake berries… Yuckk!) I am talking fresh out of the oven muffins with a ton of fresh juicy blueberries in every bite. Is that enough of a visual for you?

I found this recipe one day while I was on a search for new blogs (I was just totally not paying attention now and typed fresh blueberries instead of new blogs. Apparently I’ve got blueberries on the mind!) Anyways, I found this recipe for Blueberry Buttermilk Breakfast Cake and I knew I needed to try it since it was like a muffin, but in cake form. I bought all the ingredients to make it on Sunday morning and then came down with the craziest cold/fever for the next three days so I never got around to making it. On Thursday night when I was feeling a 1000x better, I was looking in the fridge and noticed I had forgotten about the buttermilk and blueberries I had purchased to make the recipe. I happen to have a spare 15 minutes until our favorite shows started ( hello Burn Notice and Suits fans out there!) So I got to it and whipped up the breakfast cake.

The cake baked while we were watching Burn Notice and we enjoyed a piece during Suits. I would say easy as pie, but this was so much easier than making a pie. I brought the cake to work the next day to share with my co-workers and placed two pieces aside to bring to my mom when I visited the next week. Everyone loved the breakfast cake and wanted to know what the occasion was. What was my reason? It’s officially blueberry season in New Jersey, of course!

Blueberry Buttermilk Breakfast Cake

Author: K

Serves: 16

Ingredients

½ cup unsalted butter (1 stick)
1 cup sugar
1 egg
1 tsp. vanilla
2 cups AP flour
2 tsp. baking powder
1 tsp. salt
1 pint of fresh blueberries, cleaned and stemmed
½ cup reduced-fat buttermilk

Instructions

Preheat the oven to 350 degrees
In large bowl, stir butter until creamy
Take 1 tablespoon of sugar out of the cup of sugar, and set aside for topping
Add in remaining sugar to butter and mix until light and fluffy
Mix in egg and vanilla until combined
In a medium bowl, toss blueberries with ¼ cup of flour
Whisk together remaining flour, baking powder and salt in another medium bowl
Alternating between flour mixture and buttermilk combine both into butter mixture until everything is incorporated
Gently fold in blueberries
Grease an 9X9 inch baking pan with butter
Spread batter into pan and then sprinkle with the tablespoon of sugar that you set aside
Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 15-20 minutes before serving.

Source- Adapted from Chef in Training

As you can tell from my last two posts, I love muffins. They are one of those things that are so easy to put together and so good right out of the oven. Whenever I see blueberries for less than 3 dollars, I have the urge to make either blueberry muffins or blueberry pancakes. It was a close call this time but I ended up making buttermilk pancakes and then blueberry muffins the next day. I happily sat in my new chaise lounge I bought on impulse at IKEA and drank my morning coffee with a fresh hot blueberry muffin, while reading through the blogs I follow. Now that is what I call my kind of morning.

Blueberry Muffins

Author: K

Recipe type: Breakfast

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Ingredients

1½ cup flour
½ cup white sugar
¼ cup brown sugar
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup of milk
1 6 oz package of fresh blueberries
¼ cup white sugar
¼ cup brown sugar
⅓ cup AP flour
¼ cup(1/2 stick) of butter, cold and cut into small pieces
1½ teaspoons ground cinnamon

Instructions

Preheat oven to 350 degrees.
Whisk together flour, sugars, salt and baking powder in a large bowl.
In a separate medium bowl mix oil, egg, and milk.
Rinse blueberries and make sure there are no stems. Dry berries on a paper towel and place into dry mixture. Stir gently to not crush the blueberries.
Next gently combine the wet ingredients into the dry until just incorporated. Folding the batter helps to make sure that you are not crushing the berries.
To make topping- Combine the last 5 ingredients from ¼ cup sugar to the cinnamon in a small bowl. Mix together with hands until all the mixture clumps together is pea size pieces.
Line a muffin tin with paper liners.
With a ¼ cup spoon batter into tin until about ¾th filled. Top with crumble topping, pressing slightly into batter. Use up all the topping on the muffins.
Place in the oven and cook for 18-20 minutes until golden brown.

Source– Adapted from Not without Salt