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Posts Tagged ‘Blueberry’

I love homemade muffins, but I do not make them very often so I won’t overindulge.  A couple of weeks ago, C & I went to Jackson’s Orchard in Bowling Green, KY and I stocked up on fresh peaches and blueberries.  The fruit was perfectly ripe and juicy so they would be perfect for baking.

I went back to the recipe for Blueberry Lemon Muffins, dropped the lemon zest and juice, and added chopped peaches.  They couldn’t have been easier and the taste was out of this world! 

Stop by your local farm stand or orchard and grab up some fresh fruit.  You won’t be disappointed.

Fresh Blueberry Peach Muffins 1

2 cups all purpose flour

1/2 cup granulated sugar

1 tbsp. baking powder

1/2 tsp. salt

1 egg

1 cup buttermilk

1/2 cup unsalted butter, melted

1 cup fresh blueberries

3 medium peaches-peeled, pitted and chopped

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Preheat your oven to 375 degrees and put paper liners in a muffin pan.  Sift together the flour, sugar, baking and salt then set aside.  In a separate bowl, combine the egg, milk, and melted butter.

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Add the dry ingredients to the wet, stirring until just combine. The batter will have a few lumps.  Add the fruit and stir gently.  Fill the muffin cups about 2/3 full and bake for 20 minutes.  This recipe made about 15 regular sized muffins.

Fresh Blueberry Peach Muffins 2

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C & I visited Jackson’s Orchard and Riverview at Hobson Grove in Bowling Green, KY recently and it is a beautiful place.  Click here for Riverview’s history.

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Lady Behind the Curtain Dessert Challenge

July’s spotlight ingredients for the Lady Behind The Curtain’s Dessert Challenge is, drumroll please…blueberries & lemon!  I had not used that combination before so off to Pinterest I went in search of a new recipe to try.  I found this delicious muffin recipe on the blog, Silver Boxes and knew I had found the right one.

I love blueberry muffins, but I never made them from scratch.  Instead, I always used a box mix that came with the little can of blueberries.  Well, I can now say that fresh is best!  These are awesome, especially with the melted butter, lemon, and sugar topping.  This makes 12 to 14 muffins depending on the size you want.

blueberrylemonmuffins

2 cups all purpose flour

1 1/2 cups granulated sugar, divided

1 tbsp. baking powder

1/2 tsp. salt

zest of 1 lemon

1 egg

1 cup buttermilk (I used 4 tbsp. powdered and add 1 cup of water when the recipe calls for buttermilk.)

1 cup butter melted, divided

1 heaping cup blueberries, fresh or frozen

Juice of 1 lemon

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Preheat your oven to 375 degrees.  Spray a muffin pan with non-stick spray.  Sift the flour, sugar, baking powder, dried buttermilk and salt together.  Zest the lemon over the dry ingredients and set aside.

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Beat the egg in a medium bowl and then add the water and 1/2 cup melted butter. Add the dry mixture to the egg mixture and stir until just mixed.  The batter will be a little lumpy.  Stir in the blueberries.

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Fill the muffin pans 2/3 full and bake for 20 minutes or until the muffins test done.  Let them cool in the pan for 10 minutes then remove to continue cooling.

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For the topping: Combine 1/2 cup melted butter and the juice from 1 lemon.  Pour 1 cup of sugar in a separate bowl.  Dip the tops of the muffins into the butter then roll them in the sugar.  Now all you have to do is eat them.  Enjoy!

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blueberrylemonmuffins

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