Posts tagged ‘blueberries’

October 18, 2011

Food: Cornmeal Bacon Waffles with Maple Blueberry compote.

I can’t remember the last time I cooked a weekend breakfast, besides my go to breakfast sandwiches like  here and here. Its been a while. Feeling motivated on an early Saturday morning – not sure where the motivation came from – I imagined something salty and sweet…and one of the requirements was to use my waffle iron.

See that piece of bacon peeking out?

I really like sweet and salty tastes together. You taste one first then you finish with another – bliss!

I added more maple syrup after I took these pictures. I’m an addict.

Cornmeal Bacon Waffles with Maple Blueberry compote

Adapted from Bon Appetit.

Serves 4-6


  • 8 thick cut bacon slices
  • 1 1/4 cups all purpose flour
  • 3/4 cup yellow cornmeal
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 5 tablespoons pure maple syrup, divided – plus more for serving
  • 1/4 cup unsalted butter, melted, cooled – plus more for serving
  • 1 heaping cup of blueberries (frozen is fine)
  • 1/4 cup water


1. Cook bacon your way. Whether it is cooked in the oven on the rack or in a large skillet – cook until crisp. Drain and crumble bacon.

2.Whisk flour and next 4 ingredients together. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.

3. Preheat waffle iron to medium heat. Add blueberries and 1/4 cup of water to small sauce pot. Heat on medium heat, turn down once it comes to a boil. Stir occasionally. Berries will break down- turn off heat once desired consistency is reached. Add 3 tablespoons maple syrup to blueberry mixture. Let sit.

4. Lightly brush iron with melted butter or spray with non-stick cooking spray. Spoon batter onto waffle iron, spreading evenly over grid. Close and let set for about 6 minutes.

5. Transfer waffles to plates. Serve with blueberry compote on top with a slice of butter and maple syrup.

September 26, 2011

Food: Jumbo Yogurt and Blueberry Muffins.

Blueberries are my favorite berry.

When I’m in the mood for quick baking I turn to muffins. and I always think of blueberry muffins. Yes, I should probably be a bit more adventurous but hey, at least I know what I like.

Look at the lonely half of muffin without butter. What a shame.

Blueberries have made an appearance on this blog before, here and here.

Thanks to The Pioneer Woman for this recipe circa August 2008 -There is nothing like bringing back a recipe from 2008. I mean that was years ago.

I doctored it up a bit for the mile high city that I live in. And according to the PW herself, these are the awesome-est blueberry muffins…you be the judge.

Jumbo Yogurt and Blueberry Muffins

Yield= 1 dozen


  • 3 cups minus 2 tablespoons flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 heaping cup plain yogurt
  • 1 teaspoon lemon zest
  • 2 cups fresh blueberries, washed and dried
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 2 tablespoons Turbinado sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon


Preheat oven to 385 degrees.

1. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

2. In another large bowl whisk together sugar, oil, vanilla, egg, yogurt and lemon zest. Add the dry ingredients and stir for 10 seconds.

3. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

4. Add mixture to muffin pans sprayed with cooking spray. Sprinkle remaining berries on top and press down lightly. Combine turbinado sugar, nutmeg and cinnamon together. Sprinkle sugar mixture over top.

5. Bake 20 to 25 minutes. Enjoy toasted and warm or at room temperature.


May 24, 2011

Food: Blueberry Bran Muffins.

I like toast. I like bagels. I like English muffins. I could go on, but you get the picture.  Any of these will do in the morning…with some butter of course.  But these Blueberry Bran muffins added a different element to my weekend breakfast plate.

Bran does not make a regular appearance in my diet – so on Saturday morning I decided to change that.

With this addition of bran, it made me feel better. And adding a slab of butter didn’t hurt either!

Now that I have early morning drives to school, snacking on one of these will help me start out the day- nothing like starting out the day with some bran!

Blueberry Bran Muffins

Adapted from the Joy of Cooking

Makes 16 muffins

  • 2 cups whole wheat flour
  • 1 1/2 cups wheat bran
  • 2 tablespoons sugar
  • 1 tablespoon grated orange zest
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 1/2 cup molasses
  • 1 large egg
  • 2 tablespoons butter, melted and cooled
  • 1 tablespoon canola oil
  • 3/4 cup blueberries, frozen
  • 1 tablespoon rolled oats, optional for sprinkling on top
Preheat oven to 350 degrees. Grease muffin tins.
1. Whisk together in a large bowl the flour and the rest of the dry ingredients through salt.
2. Combine in another bowl the buttermilk, molasses, egg, butter and oil.
3. Add wet ingredients to large bowl with flour – mix until just combine (don’t over beat the batter). Fold in blueberries.
4. Let sit for 10 minutes.
5. Divide batter among the muffin cups. Sprinkle rolled oats on top of each muffin. Bake for 20 minutes or until toothpick comes out clean. Let cool for 5 minutes before removing from pan.

December 27, 2010

Food: Lemon Blueberry Muffins.

So just like you, I have tried my share of blueberry muffins. Too many blueberries, not enough berries, too crumbly, dry, too moist and many other not so positive adjectives. Well, let me put your blueberry muffin nightmares to rest – this is the recipe! Okay, maybe you haven’t had nightmares about blueberry muffins but let’s face it they are great stand-in’s and super easy to make for that grab and go breakfast or snack. They don’t last long in my house, especially during those mornings when we are running a little late.

Another note – since I haven’t been that much of  a successful baker at high altitude I was a little apprehensive. But these beat the mile high thin air.

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups or a little more of blueberries (if you use frozen, dry them as best as you can before hand; you can also use half – fresh and half-frozen blueberries)
  • 1 stick butter, room temperature (8 tablespoons)
  • 1 cup granulated sugar
  • zest of 1 lemon
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1-2 tablespoons turbinado sugar (optional; for sprinkling on top before baking)

Preheat oven to 375F. Line a 12 cup muffin pan with paper muffin cups and spray with Pam.

1. In medium bowl, whisk together the flour, baking powder and salt. Set aside.

2. In another bowl (I use a 2 cup measuring cup for this part), toss the blueberries with about 1 tablespoon of the flour mixture. This is the secret to this fabulous recipe – helps the berries stay afloat in the muffins; not at the bottom. Set aside.

3. In a large bowl (Kitchen Aid bowl, if you have one) using your paddle attachment, beat the butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3-5 minutes. This is the most important step!

4. Add eggs one at a time and beat well, then mix in the vanilla extract. Gradually add the flour mixture and beat until just moistened. Add the milk and beat just until combine – don’t overbeat.

5. Lightly fold in the blueberries using a rubber spatula, careful not to smooch them. Divide the batter evenly among the muffin cups so that each one is 2/3 full. Sprinkle a small amount of the turbinado sugar over each muffin.

6. Bake until the muffins are golden brown and toothpick inserted in the center of one of the muffins comes out clean, about 25-30 minutes. Transfer to a wire rack and cool. Remove and let cool completely or if you are like me eat when they are still warm with some butter in the middle.

7. Enjoy! Keep covered on the counter for easy access.

*Sometimes there is more batter than the 12 muffin pan provides – so I bake another batch.

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