Tag Archives: blueberries

Blueberry Muffins

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So in case you didn’t see my previous post about blueberry pie, I went blueberry picking. And picked 12 lbs of blueberries.

Hence the abundance of blueberry posts.

Hence Blueberry muffins.

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In my opinion, they are the best breakfast muffins. Not to sweet, but not too tart. And honestly, you can adjust them to however you like yours. More sugar, less, more salt, less, etcetc. In my opinion, when it comes to flavor, you can mess around a teeeeeeny bit. Just don’t mess with the flour.

Seriously.

So my cousin Cooper gave me this recipe. So I don’t really know where it came from. But it’s yummy!

By KRUSTY on January 10, 2003. Makes around 18 muffins.

Ingredients:

  • 1/2 cup butter or 1/2 cup margarine, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
  • For Topping 1 tablespoon granulated sugar, mixed with 1/4 teaspoon ground nutmeg

Directions

1. Heat oven to 375°.

2. Grease 18 regular-size muffin cups (or 12 large size muffins).

3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.

4. Add eggs one at a time, beating after each.

5. Beat in vanilla, baking powder and salt.

6. With spoon, fold in half of flour then half of milk into batter; repeat.

7. Fold in blueberries.

8. Spoon into muffin cups and sprinkle topping onto each muffin.

9. Bake 15 to 20 minutes, until golden brown and springy to touch.

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Enjoy!

 

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Alton Brown’s Frozen Blueberry Pie

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I went blueberry picking!

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…I picked a lot of blueberries.

12 lbs to be exact. It was extremely fun (even though my mom told me to wear a black shirt so I wouldn’t get stained by blueberries. Bad idea. We were in the sun the whole time) AND extremely rewarding. Blueberries are awesome because you can eat them fresh or frozen, in a muffin, in a pie, in a coffee-cake, in pancakes, in waffles, as a jam….you get the picture. So I made a pie with my grandma’s versatile pie crust recipe and Alton Brown’s frozen pie recipe. The reason it is frozen is because you make it let’s say the night before an occasion, then you pour the filling into a pie mold then you let it freeze for 6-8 hours or over night THEN you pop it out and bake it! It’s awesome because it’s easy and it’s able to be made in advance.

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And it. Was. Amazing. The filling didn’t do any unnecessary oozing when cut; it’s actually easy to cut a slice! And beside a scoop of vanilla ice cream…

You must try this. And no, you don’t need to go blueberry picking and get 12 lbs of blueberries to do it. Without further ado:

Ingredients-

For Pie Crust:

  • 1 1/2 sticks butter, cubed
  • 1/4 cup Crisco, cubed
  • 2 1/3 cup all purpose flour
  • 1 tsp salt
  • 6 tbs ice water

For Filling

  •  4 cups of blueberries
  • 1/2 cup sugar
  • 1/8 teaspoon kosher salt
  • 5 tbs of tapioca flour/starch
  • 1 tablespoon fresh orange juice
  • 1 teaspoon orange zest
  • 1 egg yolk whisked with 1 teaspoon water

How to:

For the filling-

Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.

In a medium bowl, whisk together the sugar, salt and tapioca flour/starch. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.

Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours.

Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.

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For pie crust and baking-
Preheat the oven to 325 degrees F.

For the pie crust-

Combine the flour, salt, crisco, and butter in a food processor. Pulse until the mixture is crumbly. Add the water and process just until a ball forms. Remove from processor and wrap dough in saran wrap and put in the fridge for at least 15 minutes, or until workable. When ready, make sure you have a lot of wax paper and a lot of flour. Rip two big pieces of wax paper and put them on top of each other so that you have a square surface. Lightly flour. Get the dough out of the fridge and unwrap. Cut a third of it off and place back in the fridge. Pound down the remaining dough with a rolling pin until its a bit flatter to work with. Lightly flour the surface and rip another piece of wax paper and place on top. Roll out the dough in a circular fashion until it is about 3/16 of an inch thick. Or until you know that when you invert it into the pie pan, the dough reaches the lip of the pie pan. Which brings me to the next task: Place a 9 inch pie pan face down on the dough. Slide one hand under the dough to the center of the pie pan. Invert the dough into the pie pan. Once flipped, make sure dough is pressed down against pan in all places. Trip excess of crust and throw in the fridge with the remaining dough. Now, this is the important part: stab all of the dough with a fork. Seriously. My Grandma says she NEVER uses pie weights; just stab it to death with a fork.

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With the remaining dough, roll it out in the same fashion, but more lengthwise so you can cut 6 equal strips of dough to form the basket-like structure. Remove the frozen pie filling from the freezer and place into the prepared dough in the pan. Lightly brush the edge of the crust with the egg yolk. Lay 4 strips of dough across the top of the filling horizontally, leaving an even amount of space in between each strip. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips. Return the strips that are laid back to their original position. Next, fold back the other 2 strips and lay down a strip to the left of the center perpendicular strip. Return the strips that are laid back to their original position and repeat on the other side of the perpendicular strip, folding back the same 2 strips as you did on the other side. Once you have a lattice, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal. Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes.

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Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.

 

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Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.

Devour with vanilla ice cream.

Here’s Alton Brown’s original recipe!

http://www.foodnetwork.com/recipes/alton-brown/frozen-blueberry-pie-recipe/index.html