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Archive for the ‘blueberries’ Category

IMG_4052I remember reading recently that a celebrity chef had refined his previous blueberry muffin recipes.  I pulled up the latest version and started to print it out, when I noticed the massive quantities of saturated fat and refined sugar.  No, that won’t do, I thought.  I started combing the internet for better options, but I kept finding unhealthy stuff like crumb toppings.  Back to the cookbooks I went, and then I started substituting.  The result are these high-fiber yet soft muffins, for your eating pleasure and heart health.

Blueberry Muffins: Truly tasty, healthy version
Makes 6 muffins.

Wet ingredients:IMG_4053
1 ½-2 eggs*
2 tablespoons sugar
¼ cup ground flax seed (meal)
6 tablespoons to ¼ cup milk (use less with the egg and a half version)
optional:  a few squeezes of fresh lemon or lime juice
Dry ingredients:
1 cup whole-grain oat flour
1 ½ teaspoons baking powder
½ teaspoon salt
optional:  fresh lemon or lime zest
Fruit:
½ – 1 cup blueberries (frozen will hold up well)
Topping(s):
optional: lightly chopped slice almonds (a few tablespoons)
pinch of turbinado or demerara sugar (raw sugar)

Instructions:
Preheat oven to 400 degrees F. Grease 6 muffin cups.

In one medium bowl, mix the eggs and sugar together and then add the flax meal and milk. In another bowl, mix together the dry ingredients well. Add the dry ingredients to the wet ingredients and incorporate thoroughly, without overmixing. Add the blueberries.

Using an ice cream scoop or spoon, divide into the six prepared muffin cups. Drop on almonds and sprinkle a pinch of raw sugar on each muffin. Bake for 20 minutes at 400 degrees. Remove from muffin tin promptly.

Nutrition per muffin, with all optional ingredients:  176 calories, 23 grams carbs (lots of heart-healthy water soluble fiber!), 6 grams protein, 7 grams fat.
Eliminating the optional ingredient and extra egg and milk will bring you to about 150 calories per muffin.IMG_4055

*Where do you find half an egg?  I get mine from my Partridge Silkie hens.

For another blueberry muffin recipe, try this peach blueberry muffin recipe.  Are you looking for a savory blueberry breakfast?  Try this easy egg custard with sausage and blueberries!  

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You may have figured out that I like peaches and blueberries.  I like them together.  To me, an ideal summer breakfast, lunch, or dinner dessert is a bowl of fresh sliced peaches with a big handful of blueberries on top.  My company this week apparently does not love big bowls of fresh fruit as much as I do, so I made muffins of these two special favorite fruits.  This recipe is ideal to whip up for a family breakfast and then bake in your toaster oven, so you don’t have to heat up the house.

Serves 6 (or 3 people who like two muffins a piece)

  • 1 small egg, beaten
  • 1/3 heaping cup plain yogurt (yes, I’m talking about something close to half a cup)
  • 1 almost over-ripe peach, diced very fine (save the juice!  add it with the diced peaches to the recipe)
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup whole-grain oat flour  (okay to use all wheat if you do not have oat flour)
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries–okay, a half a cup will be okay, but a whole cup is better
  • optional:  pinch of nutmeg or squeeze of lime juice
  • butter to brush on tops

Preheat your toaster oven to 400 degrees F.  Grease the bottoms only of a 6-muffin tin.  In a 4-cup bowl or thereabouts, mix together the first three (wet) ingredients.  In smaller bowl, mix the flour and everything else down to but not including the blueberries.  Add the dry ingredients to the wet ingredients and stir until just mixed.  Add the blueberries and optional ingredients.  Divide the batter equally among the 6 muffin cups.  Bake at 400 degrees F for about 20 minutes, rotating to get even browning if necessary.  Brush a little butter on the top of each muffin if you want.  Serve warm with butter, jam, or nothing at all.And since you’ve used yogurt and peaches instead of oil, you’ve got a healthy, low-fat treat for your family!  Shhhhhh–they’ll never know.


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I can’t get enough of summer fruit.  Every day I gorge on melons and berries, knowing that their days in my farmers’ market and garden are limited.  It’s peaches, though, that not only make me know it’s summer but that also take me back to my roots.  There simply is nothing in the world like a ripe, fresh, juicy peach.  I eat a lot of them fresh, but it’s cobbler that makes me think of family.

Some day, I’ll part with my Georgia grandmother’s recipe for peach cobbler, which in fact is a deep-dish pie with a crunchy crust that you dish out with a big spoon.  Some day, I said.  Not today. Today I’ll give you the quicker, easier but still incredibly tasty version that I make for our smaller, slightly more health-conscious family.  We’re going to make it in a cast-iron skillet for ideal caramelization.  The topping, based on part of my grandmother’s cobbler pastry recipe, is amazingly simple (equal parts butter, sugar, and flour), and you will no doubt find its formula useful for sprinkling on muffins and coffee cake as well as cobblers.

For an 8-inch cast iron skillet you’ll need:

  • 4-5 ripe, large peaches
  • 2 tablespoons whole-wheat pastry flour
  • 2 tablespoons (or less) sugar
  • 1/3 cup cold butter
  • 1/3 cup whole-wheat pastry flour
  • 1/3 cup sugar
  • pinch or 2 or 3 of nutmeg

For a 10-inch cast iron skillet (or deep pie pan) you’ll need:

  • 6-8 ripe, large peaches
  • 3 tablespoons whole-wheat pastry flour
  • 3 tablespoons (or less) sugar
  • 1/2 cup cold butter
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup sugar
  • pinch or 2 or 3 of nutmeg

Preheat oven to 375 degrees F.  Begin by peeling the peaches and removing the pits.  I do this by slicing the peaches in quarters first.  Then slice the peaches into 8 pieces each.  Toss with the first sugar and flour listed.  Put them in your cast iron skillet or pie pan after making sure that your baking vessel is well-buttered.

Next cut the chilled butter into the larger quantities of sugar and flour using a pastry cutter or just a fork.  Just be sure to keep the butter cold; we’re not making cookie dough, and the resulting mixture should retain discrete tiny pieces of butter encapsulated by flour and sugar.  Sprinkle in the nutmeg.  Crumble the butter mixture on top of the peaches and bake at 375 degrees F for 30-45 minutes, until the  peaches are bubbly and the top is golden brown and crusty.  Serve with a small scoop of real vanilla ice cream on top. Mmmmmmm.

Peach-Blueberry Cobbler

Peach-blueberry cobbler:  Add fresh or frozen blueberries on top of the peaches.

Peach-bramble cobbler:  Add blackberries on top of the peaches.  I think this is my favorite variation!

Blackberry cobbler:  You got it–go all blackberries.  Try a pinch of allspice in the blackberries or a splash of lime juice and/or zest.

Blueberry cobbler (for Leigh):  You may want a bottom pie crust for this variation.

Fall Variations:

Apple cobbler: Use apples (a bit more thinly sliced than the peaches) with cinnamon mixed in with the apples and cinnamon and a tiny pinch of allspice with the nutmeg in the topping.  You could also add cranberries for a really festive touch, but first chop them and toss them with more sugar, as they are very tart.

Copyright 2010 Ozarkhomesteader.  Short excerpts with full URL and attribution to Ozarkhomesteader are welcome.  For all other uses, contact me.

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Here’s a quick treat to get you out of the kitchen fast with a warm meal for breakfast:  bake together eggs, cream (or milk), cooked sausage broken into bits, and fresh blueberries.

For each custard, place one serving of cooked breakfast sausage into a greased custard cup.  Then pour on one egg beaten with about a 1-2 tablespoons cream or milk, seasoned with a sprinkle of salt and fresh pepper.  Finally, toss in a handful of fresh blueberries.  Bake at 350 degrees F for about 20-30 minutes, or just until the custard is set.

You could also add a teaspoon of maple sugar to the custard, but why?  Instead, serve with a big bowl of fresh seasonal fruit.

Copyright 2010 Ozarkhomesteader.  All rights reserved.

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