Three Fall Blueberry Recipes You Definitely Want to Make
INGREDIENTS
FOR THE CRUMB TOPPING
1 1/4 cups all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
FOR THE BLUEBERRY MUFFINS
3 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
1 1/4 cup granulated sugar
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Granulated sugar and mace, for topping (optional)
DIRECTIONS
STEP 1
Make the crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
STEP 2
Make the muffins: Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
STEP 3
Sift together flour, baking powder, and salt into a bowl.
STEP 4
With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.
STEP 5
Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.
STEP 6
Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
STEP 7
Bake until light golden on top, rotating tins halfway through, about 30 minutes. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.
Blueberry Pancakes from Cooking Light (Recipe Page)
- INGREDIENTS
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 2.38 ounces whole-wheat flour (about 1/2 cup)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup vanilla fat-free yogurt
- 2 tablespoons butter, melted
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup fresh blueberries
- DIRECTIONS
- 1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.
- 2. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Angela Ricciardi, Plymouth, NH, Cooking Light
INGREDIENTS
1 1/3 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup water
4 cups fresh or frozen blackberries
1/2 cup fresh or frozen blueberries
1/2 teaspoon lemon juice
2 tablespoons butter
1 10 – ounce package (8) cinnamon-flavored refrigerated biscuits or (10) flaky buttermilk refrigerated biscuits
1 tablespoon milk
1 tablespoon sugar
Vanilla ice cream (optional)
DIRECTIONS
In a large saucepan, stir together 1 1/3 cups sugar, the cornstarch, salt and cinnamon. Add water and stir till sugar is mostly dissolved. Add blackberries, blueberries, lemon juice and butter. Cook, stirring frequently, till thickened and bubbly.
Meanwhile, split each biscuit horizontally into thirds. Arrange 16 of the biscuit pieces in the bottom of a lightly greased 8x8x2-inch baking dish (2-quart square), gently pressing pieces together.
Pour the hot berry mixture over the split biscuits. Arrange the remaining 8 or 14 biscuit pieces on top of the berry mixture. Brush biscuit tops lightly with the milk and sprinkle with the 1 tablespoon sugar.
Bake the cobbler in a 400 degree F. oven for 15 to 18 minutes or till biscuits are golden brown. Cool about 45 minutes before serving. Serve the dessert warm with a scoop of ice cream, if you like.
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