July 11, 2011

Blueberry Muffins in a Mug

Posted by HI Cookery under 07 July | Tags: , , |
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Blueberry Muffins in a Mug

Blueberry Muffins in a Mug

July 11: National Blueberry Muffin Day

Oven-baked blueberry muffins are definitely much better than those microwaved in a mug! But those who are curious in the kitchen and like a quick breakfast or snack might want to try making blueberry muffins in cute coffee cups. We have found that the fruit added a much needed moistness to the somewhat dry batter. This was our one-time experiment for our blog to post on National Blueberry Muffin Day.

Recipe

(Adapted from HEB)

Ingredients

  • 1 cup blueberries
  • 1 egg, beaten
  • ¼ cup brown sugar (we used an Imperial Sugar brand Redi-Measure pouch)
  • 1/3 cup vanilla yogurt
  • 1 tablespoon olive oil
  • 1 cup all-purpose baking mix (we used Bisquick brand)
  • 1 teaspoon ground cinnamon

Directions

Mist three large or four small microwave-safe mugs with cooking spray. Set aside. In a mixing bowl, combine the egg, brown sugar, vanilla yogurt and olive oil and blend well. Add the baking mix and ground cinnamon and stir well. Gently fold in the blueberries.

Blueberry Muffins in a Mug

Fill the mugs halfway with the batter. Microwave each mug for 90 seconds. The batter will boil over but can be easily wiped clean. Carefully remove the hot mug from the microwave and let the contents settle and cool slightly.

Blueberry Muffins in a Mug

Notes

 

July 11, 2010

Blueberry Muffins

Posted by HI Cookery under 07 July | Tags: , , , , |
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Blueberry Muffins

Blueberry Muffins

July 11: National Blueberry Muffin Day

When we traveled to Maine to visit our goddaughter, Keira B., and her family, we had the opportunity to drive around the quiet countryside and see moose on the loose, serene lakes, vibrant lupin fields and wild berries (strawberries, raspberries and blueberries) along the way. In fact, during its annual summer harvest, the state produces more than 90 percent of America’s wild blueberry crops growing naturally in 60,000 acres. As we reminisced about our time spent in the Maine wilderness with Keira and her family, we baked up a batch of classic blueberry muffins for our blog to celebrate National Blueberry Muffin Day.

Recipe

(Adapted from Yankee Magazine)

Ingredients

  • 1-2 cups of fresh blueberries
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, at room temperature
  • 1 ½ cups sugar
  • 2 eggs
  • ½ cup milk

Directions

In a medium sized bowl, sift together the flour, baking powder and salt. In a large mixing bowl, cream the butter with the sugar.  Stir in the milk and egg. Gradually add the flour mixture to the bowl and combine well.

Blueberry Muffins

Gently fold in the blueberries to the batter. Fill a well-greased muffin tin (or use cupcake paper liners) about 2/3 full.  Bake in a preheated oven at 350 degrees for 25-30 minutes. Remove from the oven and transfer the muffins to wire rack to cool.

Blueberry Muffins

Notes

  • Add a few fresh blueberries on top the batter before baking for a burst of flavor.
  • Sprinkle coarse sugar crystals on top of the batter before baking for a crunchy sweetness.
  • Blueberries are a superfruit that is high in antioxidants. Learn more about their health benefits and nutritional value from the Wild Blueberries website.
  • Search our blog for other recipe posts on blueberries.