Posts Tagged Blueberry
Blueberry Breakfast Scones (with Orange Glaze)
Posted by Eileen Devlin in Baking, Breakfast, Desserts, Low Calorie, Snacks on January 12th, 2010
Let’s hear it for the scones!!! These will knock your socks off, no joke. I’ve loved scones for as long as I can remember but for those of you who dislike the ‘dry spots’ this recipe retains a bit more moisture without being too soft and ‘cakey’. And the glaze is amazing!
Here you go:
1.5 c all purpose flour
1/2 c wheat flour
1/4 c sugar
1 tbsp baking powder
1 tbsp finely shredded orange peel
1/4 tsp salt
1/4 c butter
1 egg
1/2 c buttermilk
1 tsp vanilla
1 c fresh blueberries (you can use frozen)
1. Preheat oven to 400 and prep your baking sheet. In a large bowl mix first 6 ingredients together and then cut in butter until mixture resembles coarse crumbs.
2. Whisk together egg, buttermilk, and vanilla and add this mixture to flour mixture and stir just until moistened. Gently stir in blueberries (you don’t want to mash them).
3. Turn out dough on lightly floured surface and knead for 10-12 strokes. Lightly roll out dough into a 7 in circle and cut into 10 wedges. Place on baking sheet about 1 in apart.
4. Bake for about 15 mins or until golden brown. While you are waiting prep your glaze: 3/4 c powdered sugar, 1/4 tsp finely shredded orange peel and either just enough orange juice or fat-free milk (4-5 tsp) to make drizzling consistency. Makes 10 servings – Enjoy!
Freshly drizzled
Nothing better than homebaked goods for breakfast!
Nutritional Information:
Calories: 171
Total Fat: 5 g
Cholesterol: 34 mg
Protein: 4 g
Carbohydrate: 27 g
Fiber: 1 g
Sodium: 215 mg
Blueberry Muffins
Posted by Van Santos in Baking, Recipes on March 30th, 2009
About two weeks ago I started to get a baking itch. It started when I found the King Size Corn Muffins at ReTorte. I didn’t yet make the corn muffins, I opted for her blueberry muffins – with my own twist. I’m not saying my “twist” was the best choice, but I wanted to give it a try.
So, here is the recipe for Blueberries Muffins (based on ReTorte’s version)
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 2 large eggs
- 3/4 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 cups fresh or frozen blueberries
- zest of one lemon
- Shaved chocolate (amount of your choice – and purely optional)
WARNING: Educational Content – “Zest” is the outer skin of the fruit. One can obtain the zest by using a fine peeler.
- Mix the butter and sugar together until you have a fine, light, mix batter.
- Add eggs, one at a time, and the vanilla.
- Mix in dry ingredients, alternating with buttermilk in 2 or 3 additions, to the butter/sugar/egg mixture.
- Add zest.
- Fold in blueberries.
- Scoop into muffin tins, greased or with papers, and bake at 350F for 25 – 30 minutes.
There is some debate around the house about the addition of the shaved chocolate. Personally, I like the taste of the chocolate and lemon. Others may not care for the the taste. It really depends on what your taste is.
Thoughts/tips to consider:
- Your oven will vary. I baked this batch for 28 mins, but on my next go around I will keep the muffins in for only 25.
- You can try different ingredients in place of the lemon. Let your imagination run wild.
- The addition of poppy seeds would be perfect for this.
