Tag Archives: blueberries

Blueberry Muffins

24 Jul

Blueberry Muffins Summer fruit + lots of free time = more baked goods! This is the best blueberry muffin recipe I’ve found. It’s once again from the folks at Cook’s Illustrated. Most muffins turn out too dry and dense, but these are light and moist. With this recipe I was able to make 12 large muffins and poured the extra dough into a loaf pan to make a mini-blueberry loaf.


Blueberry Muffins

INGREDIENTS
3 cups all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon lemon zest
1 1/2 cups blueberries (see below for using frozen berries)

3 Tbsp unsalted butter, melted
1/4 cup sugar
1 tsp cinnamon

DIRECTIONS

  1. Preheat oven to 375° F with a rack in the lower middle. Prepare a standard 12-well muffin pan by placing a muffin liner in each well, or if you don’t have muffin liners, grease the inside of each well with vegetable oil or butter or spray with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, beat the butter and sugar together, until light and fluffy. Add the eggs to the mixture one at a time, beating after each one. Mix in the lemon zest.
  4. Add one third of flour mixture to the wet ingredients and beat until just incorporated. Mix in one third of the yogurt. Continue alternating between adding the flour mixture and yogurt both are mixed into the wet ingredients.  Mix until ingredients are just incorporated, but be careful not to over mix. Gently fold the blueberries into the mixture.
  5. Distribute the dough into the prepared muffin cups, filling each cup nearly to the top.
  6. Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes or until a tester inserted into the middle of a muffin comes out dry. Let the muffins cool in the muffin tin for about 5 minutes.
  7. To cinnamon coat muffins, melt 3 tablespoons of butter in a small bowl. In a separate bowl, mix together sugar and 1/4 cup of sugar and a heaping teaspoon of cinnamon.  Dip each  muffin in the warm butter and then in the cinnamon/sugar mixture. Place muffins on a wire rack until cool.

Note: If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour (about 1 tablespoon).

Adapted from The New Best Recipe

Triple Berry Pie

21 Jul

Triple Berry Pie

One of my favorite things about summer in California is the fruit. On Saturdays, my husband and I walk over to the farmers’ market and buy whatever looks good. Sometimes we come back with way too much good stuff. But that’s not a problem because too much fruit means I can make pie!

You can make this pie with just about any berries you have available. The amount of each type of berry is not important, but try to use 5-6 cups of berries total. Fresh fruit is best but defrost and drain fruit first if you are using frozen berries.


Triple Berry Pie

INGREDIENTS
2  9-in pie crusts (store bought or homemade)
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons lemon zest
2 1/2 cups blueberries
2 cups strawberries, sliced
1 1/2 cups raspberries
1 tablespoon lemon juice

1 egg white
1 teaspoon water

DIRECTIONS

  1. Preheat the oven to 400° F  and place the oven rack in the lower third of the oven. Place a baking sheet on the oven rack. (The pie plate will be placed on the hot baking sheet to catch any spills.)
  2. In a small bowl, mix together the sugar, cornstarch, and zest. Mix berries in a large bowl and sprinkle with lemon juice. Add sugar mixture to berries and gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  3. Line the bottom of your pie pan with the pie dough and fill with fruit mixture. Cover fruit with remaining crust — cut dough into strips to make a lattice top or tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers.
  4. Whisk egg white and water in a small bowl. Using a pastry brush, spread the egg mixture over the dough covering the pie.
  5. Place pie on baking sheet in the oven. Bake for 20 minutes at 400°. Reduce heat to 350°F and bake for 35 to 45 minutes more or until crust is a deep golden brown color and juices are thick and bubbling. If the edges of the pie are browning too much during baking, cover with a foil ring or aluminum foil. Transfer baked pie to a wire rack to cool. Let cool completely before serving.