Blueberries

Red, White, and Blue(berry) Muffins

by Shawnda on July 1, 2014

in Blueberries,Breakfast,Cherries,Fruit,Lemon,Muffins and Scones

Red, White, and Blue(berry) Muffins

Happy July! You know what that means? The internet will drown in red, white, and blue foods for a week and Jason will sprain his side-eye before the holiday weekend at my obnoxious, overuse of the phrase “birthday month.” But it is my birthday month.

And if you’re already tired of looking at “patriotic” food that’s “absolutely perfect” for your weekend cookout, then you’re in luck. Because food can’t be patriotic. And muffins wouldn’t be my first choice to bring to a cookout either. (What would be? Banana pudding.)

But breakfast? TOTALLY DIFFERENT STORY.

Red, White, and Blue(berry) Muffins

Fresh cherries (I think I only have 10 lbs left!), blueberries, white chocolate chips, and fragrant lemon zest are mixed up into my favorite muffin batter for one of those could-go-either-way dessert-breakfast hybrids.

The base muffin recipe has been my favorite for years. The batter bakes up into beautiful domes and the addition of nonfat Greek yogurt keeps the muffin tender, moist for days, and lower in fat.

Red, White, and Blue(berry) Muffins

So go bake these muffins and do something *truly* patriotic this weekend – like making hot dogs and setting off small explosives!

Cherry, Blueberry, and White Chocolate Muffins

A tender, moist muffin bursting with fresh cherries, blueberries, and white chocolate.

Ingredients

  • 21 muffin liners
  • 3 cups + 2 Tbsp all-purpose flour, divided
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup + 2 Tbsp sugar
  • Zest and juice from 1 lemon
  • 10 Tbsp unsalted butter, cubed and softened
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/2 cup plain yogurt (I use fat-free Greek yogurt)
  • 1 cup roughly chopped, pitted cherries (~3 dozen cherries)
  • 1 cup blueberries
  • 1 cup white chocolate chips

Instructions

  1. Preheat oven to 400.
  2. Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
  3. Cream butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating well after each addition followed by the vanilla.
  5. Beat in half of dry ingredients, followed by a third of the yogurt.
  6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  7. Toss cherries, blueberries, and white chocolate chips with the remaining 2 Tbsp flour and then add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  8. Spray a muffin tin with non-stick spray or line with paper liners.
  9. Divide the batter evenly among cups using a large cookie scoop (my scoop is ~2.25 inches across).
  10. Bake for 10 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
  11. Let cool 5 minutes in the pan before removing and cooling completely.
  12. Will keep ~4 days in a covered cake plate, can be frozen.

Notes

Yields: ~21 muffins

Base muffin recipe adapted from Cook's Illustrated

Estimated time: 45 minutes

FacebookTwitterTumblrShare

{ 8 comments }

Whole Lemon Muffins with Blueberries

It’s Wildcard Weekend for Project Pastry Queen. We get to go back and make any recipe that we missed along the way. I chose to make the Whole Lemon Muffins that Tara hosted a few weeks ago.

The recipe is unique in that you take an entire lemon, remove the seeds, and then throw the whole thing in the food processor and grind it into oblivion. The pulp, juice, pith, and peel – the whole lemon goes into this muffin! Yogurt keeps the lemony muffin very moist.

I made half a recipe and still got 12 muffins. I also attempted to make them a tad healthier:
– Substituting half of the flour for whole wheat flour
– Using 0% Fage instead of whole-milk yogurt
– Dumped half a container of fresh blueberries into the batter (after tossing them with 1 Tbsp flour)

Moist. Lemony. Blueberry-y. And definitely a keeper!

It’s my turn to host next week and we’re going big. Sugary. Peachy. Peach Queen Cake with Dulce de Leche frosting. And I’ve already gotten a head start by making plenty of dulce de leche :)

FacebookTwitterTumblrShare

{ 6 comments }

Blueberry Lemon Muffins

I remember when I had time to cook my husband pancakes, eggs, and bacon every morning for breakfast. You can bet my husband remembers those days, too. Those were the good ol’ days.

We slowly reverted to just eggs & bacon, and then alternating eggs & bacon with cereal, and then just cereal. But for the last month, I’ve baked a new batch of muffins every weekend to get us through the week. Frozen and wrapped, my husband can get his baked goodie fix every morning and I only have to deal with the dishes once on the weekend. And if I play my cards right, he’ll even do the dishes for me :)

With the extra lemon zest, this might be the best tasting muffin batter ever. There wasn’t a sign of batter left on the paddle, bowl, or scoop when we were done.

They’re pretty darn good cooked, too. I didn’t get the signature pretty puffy tops the first time I made them but have since. And since Cook’s Illustrated recipes are perfect (insert eye roll here), I guess we’ll blame me and my occasional over-mixing. So… you know – don’t over-mix.

Blueberry-Lemon Muffins

Blueberry and lemon come together in a moist, tangy muffin.

Ingredients

  • 3 cups + 1 Tbsp all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, cubed and softened
  • 1 cup sugar
  • 2 large eggs
  • 1 Tbsp lemon zest
  • 1 1/2 cup plain full-fat yogurt12 oz blueberries (thawed if frozen)
  • Demera sugar (optional)

Instructions

  1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
  2. Cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add lemon zest. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated. Toss blueberries in remaining 1 Tbsp flour and fold in to the batter.
  3. Spray a muffin tin with non-stick spray or line with paper liners. Divide the batter evenly among cups. Sprinkle top lightly with Demera sugar, if using. Bake until muffins are golden brown, 25 to 30 minutes, until a skewer comes out with moist crumbs. Set on wire rack to cool slightly, about 5 minutes.

Notes

Yields: 12 muffins

Adapted from Cook's Illustrated

Estimated time: 45 minutes

FacebookTwitterTumblrShare

{ 13 comments }