Orange Blueberry Muffins

ORANGE BLUEBERRY MUFFINS

3/4 cup butter, softened

1 1/4 cups sugar

3 large eggs

2 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk

1/4 cup fresh orange juice (I used 1/2 cup and probably could have added even more!)

1 1/2 cups fresh blueberries

Preheat oven to 350^F.

Beat the butter and sugar at medium speed until creamy.  Add eggs, one at a time, beating well after each addition. 

Combine flour and next 3 ingredients.  Combine buttermilk and orange juice.  Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour mixture.  After each addition, beat mixture at low speed until blended.  Fold in blueberries.

Place paper baking cups in muffin pans; add batter, filling 3/4 full.  Bake for 15-20 minutes or until tester comes out clean.  Remove from pans immediately and cool on wire racks.

Recipe said this makes 12 muffins, but I got 12 and had enough batter left over to fill an 8-inch round cake pan!  So I sprinkled that one with coarse sugar and baked it for about 25 minutes to make a coffee cake.  

Adapted from Paula Deen magazine, Jan/Feb 2006.  

The muffins were good, but there was not even a HINT of orange, even though I doubled the amount of orange juice called for.  I think it needs some grated orange peel!  

Todd's Famous Blueberry Pancakes

Todd's Famous Blueberry Pancakes

1 1/4 cups all purpose flour
1/2 tsp salt
1 Tbsp baking powder
1 1/4 tsp sugar
1 egg
1 cup milk
1/2 Tbsp butter, melted
1/2 cup fresh blueberries (or thawed frozen blueberries)

In a large bowl, stir the flour, salt, baking powder and sugar together.  Add the egg, milk and melted butter and stir until combined.  Fold in the blueberries.

Let sit for 1 hour.  I did NOT do this.  And they were fine!

Heat a griddle over medium high heat.  Brush with a little melted butter.  Scoop 1/4 to 1/3 cup portions of batter onto the griddle and cook until the pancakes are bubbly and dry around the edges. Flip them and continue cooking about 1 minute or until browned on the bottom.

Serve hot with butter and syrup (or butter and brown sugar according to Todd's recipe).

Very good pancakes!  Next time I'll wait the hour and see if it makes any difference.  I might also add a little lemon peel to perk up the blueberries.

Recipe from allrecipes.com

Blueberry Coffeecake

Blueberry Coffee Cake

¼ cup butter, room temperature

¾ cup granulated sugar

1 egg

½ cup milk

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 cups blueberries (if frozen, do not defrost)

Preheat the oven to 375. Cream together the butter and sugar. Add the egg, milk, flour, baking powder and salt and mix until just combined. Batter will be thick. Gently fold in the blueberries. Spread into a 9-inch pie pan.

Topping

½ cup butter, room temperature

1 cup granulated sugar

2/3 cup all purpose flour

1 teaspoon cinnamon

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter. There’s a lot of topping. It might look like there’s actually too much topping for the cake, but there isn’t. That topping bakes into a golden crunchy topping that’s perfect with the moist blueberry center, so pile it on. Bake for 25 to 30 minutes, or until lightly browned. Sprinkle with powdered sugar after it has cooled a bit, if desired.

Serve warm or room temp.

This was DELICIOUS! I didn't have a whole 2 cups of berries, but the next time I make this I'll make sure I do!  Absolutely scrumptious!  

I'm not sure where I found this recipe....only notes on the recipe I cut and pasted to my "I'm gonna try this someday" folder is what's listed below.  Kudos to Aunt Sylvia & Mom K! 

Recipe from Family, Food & Friends

Source: Aunt Sylvia & Mom K

Blueberry Cream Muffins

Blueberry Cream Muffins

2 eggs
1 1/4 cups white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 tsp nutmeg
1/2 tsp cinnamon
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 cup blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.

In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.

Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 minutes.

These were perfect muffins to look at....and they tasted good, but (imho) bland. John, on the other hand, loved them and said they didn't taste bland at all. Maybe it's me....

Adapted from allrecipes.com

Blueberry Coffee Cake II

Blueberry Coffee Cake II
(Original at allrecipes.com)








2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil
3/4 cup white sugar
1 egg
1/2 cup milk
1 cup blueberries
1 tsp vanilla (my only tweak)

Topping:

1/3 cup all-purpose flour
1/2 cup white sugar
1/2 tsp ground cinnamon
1/4 cup butter, softened

Preheat the oven to 375^ F. Grease and flour a 9-inch pan. (I used Pam and had no problems) Sift together the flour, baking powder and salt. Set aside.

In a large bowl, whick together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter (it's extremely thick and should say "spoon batter" instead, because it cannot be "poured"!) into prepared pan. Cover with streusel topping.

For the topping, in a bowl, combine the flour, cinnamon and sugar. Cut in the butter until mixture resembles coarse crumbs.

Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

This recipe had an average rating of 4.5 stars by 53 reviewers. I'm baffled...and disappointed. The topping was very good, but the cake itself was flavorless and bland and very dry. I'd only give it 2 stars.