It’s a new month, so you know what that means: time to review last month’s recipes! August was full of yummy breakfast treats–continue below to read more!
Missed any recipes from last month? Now’s your time to catch up! From Brownie pops to cookies, check out some of the most recent recipes–and some other fun stuff. Continue reading “July Recipes”
I love muffins; they’re the perfect on the go breakfast. They’re also so easy to make that they’re amazing to make on the weekends, especially if you’re not an early riser but still want something homemade. These muffins are stuffed with blueberries (nothing worse than getting a flavored muffin and it barely being flavored) and go excellent grilled. Plus, with the potential exception of the blueberries, you probably have all of the ingredients already in your kitchen.
What You Need
2 cups fresh blueberries
3 cups flour plus 1/4 cup
4 teaspoons baking powder
1 1/2 cups white sugar
2/3 cup vegetable or canola oil (NOT olive oil)
2/3 cup milk
2 teaspoons vanilla
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup flour
1/2 cup butter
1 1/2 teaspoons ground cinnamon
How you do it
- Preheat oven to 400 F and line cupcake tin. Wash and dry blueberries then coat in 1/4 cup of flour. This will prevent blueberries from sinking to the bottom of the batter.
- Combine flour and baking powder.
- Mix in sugar.
- Into the dry ingredients, add wet ingredients: milk, oil, eggs, and vanilla. Batter will be thick.
- Fold in blueberries. Do not use a hand or stand mixer, as these will break the blueberries. Use a spoon. When done, sit batter aside and make the topping.
- Combine the flour, sugars, and cinnamon first.
- Once combined, cut in the butter using a fork. Mix until butter is incorporated and a paste is formed. Mixture should not be crumbly.
- Fill cupcake liners until they are just about full. Sprinkle a generous amount of topping over each–even more than pictured below!–and cook for 20 minutes.
- When they’re done, take them out, let cool for a few minutes, and enjoy! If you have leftover topping, you can cut the muffins in half and spread it over them– it tastes very much like a cinnamon butter. Otherwise, enjoy as is.
I just love how pretty these are–the contrast between the muffins and the topping is gorgeous.
They’re so full of blueberries–no skimping here.
You’ll get about 16 muffins from this recipe, but there’s nothing telling you that you have to share.
Give them a go and let me know what you think. Until next time,
Mix It Up: Prefer a sweeter muffin? Combine powdered sugar, milk, and vanilla and drizzle over top–it’ll provide a nice glaze!
Looking for a cookie that’s soft, refreshing, and full of lemon? Then boy do I have a treat for you! Similar in taste to a scone, these lemon blueberry cookies are their lighter, fluffier cousin. Not only that, but they have lemon throughout all three parts: lemon zest in the cookies, fresh lemon juice in the glaze, and lemon sugar. Plus, using fresh blueberries provides a burst of flavor with every bite.
Not a big fan of lemon glaze? Feel free to omit it. I promise they’ll taste just as great.
A quick note about storage: these are best kept in the fridge, or at least stored in a cool room. Otherwise, because they’re so moist, they won’t keep as long.
What You Need
- 1 ½ teaspoons cornstarch
- 1 ½ cup fresh blueberries
- 2 ¼ cups flour
- 2 teaspoons baking powder
- ½ cup (1 stick) salted butter, softened
- 4 ounces cream cheese, softened
- 1 cup sugar
- 1 egg
- ¼ cup milk
- 1 teaspoon vanilla
- Zest of 1 lemon (approx. 1 ½ teaspoons)
- 2 cup powdered sugar
- 3 tablespoon lemon juice
- 2 teaspoon vanilla
- Lemon sugar (enough to sprinkle–not even a ¼ cup)
How You Do It
- Preheat oven to 350 F and zest lemon.
- In a medium bowl, combine flour and baking powder and set aside.
- Wash and thorough dry blueberries. Coat with cornstarch. This will prevent the blueberries from sinking to the bottom of the cookies.
- Mix together the butter and cream cheese.
- When combined, add in the sugar and eggs.
- Pour in the milk, vanilla, and lemon zest.
- Add the flour mixture in 3 batches (1 cup, 1 cup, ¼ cup), making sure to stir between each. Batter will be thick and shouldn’t stick to your finger when touched.
- Dump the blueberries in, and using a spoon, fold them into the dough. Be as gentle as possible, but if you break a few of them, that’s okay. When done, stick in the fridge for 10 minutes.
- When ready, remove from fridge and begin shaping. Spooning out one (generous) tablespoon at a time, place cookie dough on an ungreased cookie sheet. You can either roll the dough into a ball or leave it as it is. Bake for 10-12 minutes.
- Let cool on cookie sheet for 2 minutes, then move to a cooling rack to cool completely.
- When cookies have cooked, combine all ingredients. Because powdered sugar dissolves fairly easily, you can mix by hand if you’d like, simply use a fork. Note: try not make this too far ahead of time. If you do, the glaze will harden, making it difficult to dip the cookies.
- Dip the cookies into the glaze, allowing excess to drip off.
- Wait a couple of seconds before sprinkling on the lemon sugar. I like to dip 4 cookies and then put on the sugar. This gives the glaze a just enough time to firm up on the cookies and prevent sliding, but not so long that the sugar won’t adhere.
- Continue to glaze, and, when done, enjoy!
And look at the centers! Absolutely full of fruit.If you’d like, you can even omit the glaze–they still look and taste amazing.
The choice is completely yours.
Until next time,