Simple Blueberry Muffins

I've mentioned before that we love blueberries in this house. In addition to the amazing antioxidant and vitamin C content, they taste delicious. I like to think of both blueberries and grapes as nature's Skittles. I made this recipe late one evening, brought a muffin to Bradford straight from the oven, and he reacted, "Mmmm, they melt in your mouth." (Success!)

*Adapted from Tasty Kitchen Blog

INGREDIENTS:

1-1/2 cup flour

2-1/4 teaspoon baking powder

3/4 teaspoon salt

1/2 cup sugar

1 whole egg

2/3 cup milk

1/4 cup oil

1 cup blueberries (or other fruit... I think strawberries, raspberries, peaches or apples would all be de-lish)

DIRECTIONS:

Preheat oven to 400 degrees. Grease muffin tins with butter or margarine (not cooking spray).

Mix dry ingredients. In a separate bowl, mix wet ingredients (egg, milk and oil). Add the wet ingredients all at once to the dry ingredients. Mix only until flour is moistened. Gently fold in the blueberries.

Spoon by heaping tablespoon into each muffin tin until about 3/4 full.

Bake for 20-25 minutes.

Makes about 10 muffins.

Enjoy!

Blueberry Cobbler

I once had an amazing strawberry cobbler at Kincaid's restaurant in Redondo Beach, CA. I think this recipe is a great homemade version. The cobbler is slightly reminiscent of the consistency of shortcake and the lemon zest adds a freshness that keeps the dish from feeling too heavy. Mmmm. Cobbler with any type of fruit: what a summer delight.

*Recipe from Real Simple

INGREDIENTS:

2 pints blueberries (or other fruit -- I think strawberries, blackberries, raspberries, apples, peaches would all work well)

1/3 cup plus 1/4 cup granulated sugar

1 1/2 cups plus 1 Tablespoon all-purpose flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

1 teaspoon grated lemon zest

6 Tablespoons cold unsalted butter, cut into pieces

2 cups heavy cream

DIRECTIONS:

Heat oven to 375 degrees. In a shallow 1 1/2-quart baking dish or a 9-inch pie plate, toss the blueberried, 1/3 cup sugar, and 1 Tablespoon flour.

In a medium bowl, combine the baking powder, salt, lemon zest, and the remaining flour and sugar.

Add the butter and blend with your fingers or two knives (it's easer with your fingers) until coarse crumbs form. Add 3/4 cup plus 2 tablespoons cream and mix until a shaggy dough forms.

Drop mounds of dough over the blueberry mixture. Bake until the berries are bubbling and the top is golden, 35 to 40 minutes. Serve with vanilla ice cream. (We prefer Breyer's vanilla bean.)

Enjoy!

Blueberry Vinaigrette Salad Dressing

We are big fans of blueberries in this household. We've recently discovered dried blueberries, and they are the perfect pre-dinner snack. As Brad says, it's a party in your mouth. We also have a habit of stocking up on fresh blueberries when they're on special at the grocery store. So, I figured it would be a good idea to develop a cache of recipes that use this fine, fine fruit.

*adapted from twinberryfarms.com

INGREDIENTS:

1 6 oz. package fresh blueberries

1/4 cup canola oil

3 Tablespoons sugar

2 Tablespoons rice vinegar

Pinch of sea salt

DIRECTIONS:

Blend all ingredients in a food processor or blender. Pour into a creamer or gravy boat and toss with fresh mixed greens, cucumber, feta cheese, red onion, and dried blueberries.*

*Some other good salad choices are: fresh spinach, pine nuts, pecans, walnuts, goat cheese, sliced grapes, celery, red pepper, and snap peas.