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Posts Tagged ‘blueberry’

Why sour cream? Because that was what I had in the fridge at the moment, and it worked quite well as a substitute for whipping cream. This recipe calls for 10 tbsp of sugar, which is quite a lot for a typical muffin recipe, but surprisingly it doesn’t taste awfully sweet like store bought muffins. I consider myself not a big fan for sweet stuff and I think the amount of of sugar is just right.

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

Blueberry Sour Cream Muffins (makes 12 pieces)

Ingredients:

2 cups flour
1 tbsp baking powder
10 tbsp sugar
1/4 tsp salt
1 stick (4 oz) unsalted butter– melted
1 tub (8 oz) sour cream
milk– enough milk to combine with sour cream to fill 1 cup
2 eggs– room temperature
1/2 tsp vanilla extract
1 cup fresh blueberries

Method:

  1. Preheat oven to 375F. Line muffin molds with muffin cup liners.
  2. Sift flour, baking powder, sugar and salt into a big bowl.
  3. In a separate bowl, combine sour cream, milk, eggs, vanilla extract. Whisk to blend well.
  4. Add cream mixture and melted butter to flour mixture. Gently FOLD the batter with a spatula until just moist. FOLD in blueberries.
  5. Scoop batter into muffin molds. Bake at preheated 375F oven for 20-25 minutes, until the muffin tops springs back when gently pressed.
  6. Remove muffins from molds immediately and transfer to a cooling rack. Let muffins cool slightly before serving. Best if served warm.

Regina’s Note:

  • Sour cream: I had only about 5 oz of sour cream so I added a little more milk to fill to 1 cup (milk is a thinning agent here as sour cream is pretty thick). Alternatively, you can also use whipping or heavy whipping cream alone without combining with milk.
  • Oven temperature: If you want crusty muffin tops that resemble of the crust of a cornbread, you can bake muffins at preheated 400F oven for 20-22 minutes.
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When the berries are no longer appealing and sitting in the fridge too long, then it’s a good time to make these muffins. I use blueberries and raspberries here, but you can also use strawberries and/or blackberries.

Mixed Berries Muffins

Mixed Berries Muffins

Mixed Berries Muffins (makes 12 pieces)

Ingredients:
2 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 stick (4 oz) unsalted butter– melted and cooled
2 eggs
2/3 cup milk
1 1/2 cup fresh blueberries and raspberries combined

Method:

  1. Preheat oven to 400°F. Grease muffins pans with cooking spray.
  2. Sift flour, sugar, baking powder and salt in a big bowl. Stir to mix well.
  3. Add eggs to the milk and whisk to blend well.
  4. Make a well in the center of flour mixture, then pour in egg mixture and melted butter. Use a spatula to fold the mixture gently until just combined. Then fold in berries.
  5. Scoop batter into muffin pans. Bake at preheated oven for 25 minutes. Transfer to cool on a rack.

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I found this recipe while I was searching online for recipes for corn pancakes. I changed the recipe a bit and also added fresh blueberries. The pancakes turn out quite fluffy too, and the prepping method is a lot easier than my other pancake recipe that calls for egg yolk and egg white separation.

Fluffy Blueberry Pancakes #2

Fluffy Blueberry Pancakes #2

Fluffy Blueberry Pancakes #2

Fluffy Blueberry Pancakes #2

Fluffy Blueberry Pancakes Recipe– adapted from Sweet as Sugar Cookies (makes 13 pieces of 4-inch pancakes)

Ingredients:
1  1/2 cup flour
2 tbsp sugar
5 tsp baking powder
1/2 tsp salt– cut down to 1/4 tsp if desired
1 1/3 up milk
2 eggs
3 tbsp melted butter
1 cup fresh blueberries

Method:

  1. Sift flour, sugar, baking powder and salt into a medium bowl. Make a well in the center.
  2. Whisk milk, eggs and melted butter, then pour into the dry ingredients all at once. Stir until just combined. The batter will be lumpy. Gently stir in blueberries.
  3. Heat a griddle or non-stick pan, then turn down heat to medium low. Pour about 1/3 cup of batter onto the pan, cook until bubbles form. Carefully turn pancakes over and cook the other side until it is lightly brown. DO NOT attempt to press down pancakes while cooking, or pancakes will be dense. Serve immediately with butter, whipped and maple syrup.


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Blueberry Scones

Blueberry Scones

Blueberry Scones Recipe (makes 12 small scones)

Ingredients:
2 cup all purpose flour, plus extra for sprinkling
3 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp butter– cut into pieces
2/3 cup fresh blueberries
1/2 cup toasted chopped walnuts
zest of 1 large orange or 2 lemon
2 eggs
2/3 cup heavy cream
1 tsp vanilla extract

Method:

  1. In a large bowl, stir flour, sugar, salt and baking powder to combine, rub in butter until the mixture resembles of coarse crumbs. Mix in dried fruits, nuts and zest.
  2. In a small bowl, whisk eggs, cream and vanilla extract. Reserve 2 tbsp of egg mixture and pour the remaining egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
  3. Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times then divide the dough in half. Pat each half into 6 inch circle, and cut into 6 wedges, for a total of 12 wedges.
  4. Place scones, 2 inches apart,  on a baking sheet lined with parchment paper, and chill in freezer for 30 minutes (see note below). In the meantime, preheat oven to 400°F.
  5. Brush scones with reserved egg mixture and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.

Regina’s Note:

  • Freezing scones: According to King Arthur’s Flour website, chilling scones for 30 minutes before baking help relax the gluten in the flour, and thus producing  flakier scones. My view is that if you have time and room in your freezer, go for it. If not, pop in the oven right away is okay too, just be sure to preheat the oven before prepping.

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There were some blueberries left from making blueberry pancakes this past weekend, so I decided to make some blueberry muffins. I was about to start, then I saw half of an apple sitting on the counter (leftover from making caramel apple pork chop), and I thought why not toss in apples to make the muffin more moist. My recipe is based on this recipe from Rasa Malaysia, but I add in apples and also change the mixing method by folding whipped egg white into egg yolk mixture.

The verdict: The muffins are not as dense and sweet like store bought ones, and they are moist too. I’d like my muffins even more fluffier, so until I find a fluffier muffin recipe, I’m sticking to this one… 🙂

Blueberry Apple Muffins

Blueberry Apple Muffins

Blueberry Apple Muffins (makes 10 muffins)

Ingredients:
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 tbsp sugar
4 tbsp unsalted butter, melted and cooled
1 large egg– separated yolk and egg white– see note below
3/4 cup milk, plus more– see note below
1/2 cup blueberries– rinsed
1/2 cup diced apples

Method:

  1. Preheat oven to 400° F. Line a muffin pan with 10 paper muffin cups or grease with cooking spray. Fill the 2 empty cups halfway with water.
  2. Sift the flour, baking powder, and salt into a bowl. Stir in 3 tbsp of sugar. In another bowl, hand whisk egg yolk, milk and melted butter until blended well. Pour the yolk mixture over the flour mixture and whisk until just combined (do not overmix– the batter will be slightly lumpy).
  3. Use a electric hand mixer, beat egg white until fluffy. Add in 1 tbsp sugar gradually and continue beating until soft peak appears as for meringue. Gently fold in whipped egg white into the batter until just blended (my batter was a bit thick so I added in about 2-4 tbsp of milk– see note below).
  4. Add the blueberries and diced apples to bowl, stir them in just enough to combine.
  5. Divide the batter evenly among the prepared muffins cups. Bake the muffins until golden, for about 20 minutes. Remove the muffins from the pan and cool on the rack.

Regina’s Note:

  • Egg– I used only 1 egg  yolk, so my batter (before adding whipped egg white) was quite thick. The whipped egg white doesn’t have enough volume to lighten up the batter. Next time I should try using 2 eggs yolks and 2 egg whites.
  • Milk– before adding the fruits the batter still looks a bit thick, so I added some milk to lighten it up a bit, about 2-4 tbsp by vision 🙂

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We got some blueberries yesterday and decided to make blueberry pancakes for today’s family breakfast. I searched internet, and quickly settled on this recipe before I got distracted with tons and millions of pancake recipes out there. Well, after the testimony this morning I think I have indeed found good pancake recipe. Unlike other recipes that use whole eggs, this recipe calls for folding whipped egg whites into egg yolk mixture, and thus producing light and fluffy pancakes. You can skip the blueberries for a plain version if you like.

Blueberry Pancakes

Blueberry Pancakes

Fluffy Blueberry Pancakes– adapted from preparedpantry.com (makes 10 pancakes)

12/5/10 update: I have increased ingredient portions to make 15 pancakes for my family as it wasn’t enough based on original version. The changes are written in bold blue color. Also, be sure to check out my notes below for some tips on made-ahead pancake batters.

Ingredients (bold blue is for making 15 pancakes):
(1 1/2 cup) 1 cup all-purpose flour
(4 tsp) 1/2 tbsp baking powder
(1/4 tsp) 1/8 tsp salt
(3) 2 egg yolks
(1 cup + 1 tbsp) 3/4 cup milk
(5 tbsp) 4 tbsp melted butter
(3) 2 egg whites
(2 1/2 tbsp) 1 1/2 tbsp sugar
1 cup fresh blueberries– rinsed

Method:

  1. Sift flour, baking powder and salt into a medium bowl. In a separate small bowl, mix egg yolks, 1/2 cup (or 3/4 cup if making for 15 pancakes) of milk and melted butter with a hand whisk until smooth.
  2. Make a well in the center of the flour mixture. Pour yolk mixture all at once, and use the hand whisk to stir just until combined. Over mixing will make for tough pancakes.
  3. Beat egg whites until fluffy. Add in sugar and continue beating until soft peak appears as for meringue. Fold in 1/3 of whipped egg whites into yolk mixture using a spatula. Fold in remaining whipped egg whites into the batter. Add in remaining milk and blueberries. Continue folding until all blended.
  4. Cook on low heat as you would with other pancakes.

Regina’s Notes– sharing with you some quick tips I learned from PreparedPantry.com:

  • Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight.  Since the baking powder may lose some of its potency overnight, add a little extra.  If the first pancake doesn’t rise enough, sift a little more over the batter and gently stir it in.  Alternatively, you can add an extra 25 to 50% when you make up the batter.
  • Pancake and waffle batters leavened with baking soda cannot be stored. The leavening go to work as soon as they are moistened and will lose their power overnight.
  • If the recipe calls for baking powder and egg whites, you can mix the batter the night before but wait till morning to fold in the egg whites.


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