Blueberry Muffin Lessons

Baking with blueberries, lessons in baking with blueberries

Blueberry Sourcream Muffins

These Blueberry Sourcream Muffins are tasty! A little fresh lemon juice and zest mixed with sourcream adds a fresh tang. But, I learned a couple of lessons with this batch.

When cooking with blueberries, here are a few things to keep in mind:

  1. Coating the berries with flour help suspend the berries in the batter.
  2. Don’t just add a few extra berries. The fruit needs to be exact or it puts the whole moisture balance off and you end up with soggy bottoms.
  3. Since these cute paper cups don’t use a muffin tin, they need just a little longer to cook up the bottom.

Overall it was a great idea and they look lovely but we only ate the tops and tossed the rest.

Good thing I have lots of berries to experiment with!


Blueberry Handpies

Using the recipe from the book, Hand Held Pies, these little beauties are a delicious way to use the fresh berries from the farm.

The butter crust is so flaky and delicious and the little bit of glaze gives the perfect final touch to the fruity middle. The only modification I made was to use corn syrup vs. maple syrup to thicken.

Coffee Macademia Nut Biscotti…Because it’s Monday

Coffee Macademia Nut Biscotti

What’s not to love? This has very light cocoa flavor as the coffee is the star of the show. Fresh ground coffee, macademia nuts, white chocolate and toasted coconut….Monday made.

Here’s how:

Mix together: 2 3/4 c flour, 1/2 c ground coffee, 2 T unsweetened cocoa powder, 1 t baking soda, 1/2 t cinnamon. Set aside.

In mixer combine: 1 c sugar, 2 T softened butter, 1/3 c honey, 1 t vanilla extract, 3 eggs. Mix t oil l creamy.

Add flour mixture on low and mix just until combined. stir in 1 c macademia nuts by hand.

Form into two logs (about 3 x 8 inches) on a parchment lined cookie sheet.

Bake at 350 for 25 minutes. Reduce oven temp to 325. Let cool 10 mins on the pan and then move to cutting board. Slice into pieces (I like mine about 3/4 inch thick) and place on their cut side back on the cookie sheet. Bake for 20 mins at 325 (ten mins on each side). Let cool on sheet for ten mins and then to cookie rack to cool completely.

Dip biscotti in melted white chocolate and roll in toasted coconut. Place on cookie sheet and put in refrigerator for 20 mins to set.


Play with your food

We are set for a hot stretch and one of my favorite ways to stay cool and hydrated is to infuse water in the fridge.

Some of my favorites are rosemary and lemon, lemon and ginger, berries and lime, basil and lemon and I’m testing a new one…red grapes and lemon. I’ll let you know how it tastes.

Go ahead, play with your food.