Blueberry Scones

I'm always on the hunt for breakfast items that can be made ahead of time and enjoyed on the go. While at some point I hope our schedules will slow down enough for Robert and I to enjoy a sit down breakfast together on a daily basis, for the time being breakfast to go will have to do. Unfortunately, most muffin and other breakfast pastry recipes are laden with sugar so that you might as well have cake instead. This recipe, however, is the exception.

These scones are light and fluffy and the fresh blueberries provide the perfect amount of sweetness. I discovered this recipe a few years ago on Steamy Kitchen, one of my favorite food blogs. I've made a few changes to suit my taste (doubled the vanilla and swapped Greek yogurt for sour cream) and I think it's better for it. With blueberries in season, this summer is the perfect time to give these scones a try.

Printer Friendly Version

Blueberry Scones

Ingredients
3 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick of butter, softened
17 ounces of lowfat Greek yogurt (I used 2% Fage)
1/2 teaspoon vanilla extract
1 cup fresh blueberries

Instructions
Preheat the oven to 350 degrees.
In a large bowl combine the flour,

baking powder,

salt

and sugar.

Whisk together to fully incorporate. Cut the softened butter into pieces and add to the flour mixture.

Using your whisk, or pastry cutter if you have one, cut the butter into the flour until well blended.

Gently fold in the greek yogurt and vanilla until well blended.

Finally, fold in the blueberries.

Spoon the mixture onto a greased baking sheet. (Should make 12-14 scones)

Place in the oven and bake for 30-35 minutes until the tops are golden brown.

Remove from the oven and serve with fresh coffee or a nice cup of tea.

Source: Adapted from Steamy Kitchen

Blueberry and Zucchini Bread

There are many reasons why any given recipe catches my attention enough for me to decide to give it a try. Sometimes the recipe includes my favorite ingredients. Others simply use techniques or ingredients that I have wanted to attempt to use. And then there are the recipes that include one or more (more is preferable) items I received in my produce share and sound tasty. This recipe is one of those latter recipes.

It’s summertime and that means that zucchini and yellow squash are a plenty, and the last 3 produce shares have certainly reflected that reality. I have heard from my friends who have gardens in their backyards that zucchini plants are often so fruitful that you quickly run out of ways to prepare them that don’t get tiresome. I haven’t reached that point yet, but I am certainly trying to get creative with how I use them anyways.

The most recent produce share also included a pint of ripe, Texas blueberries. Now, while I do love the taste of blueberries, I’m not one that enjoys them raw. Rather I tend to prefer them baked in muffins, pancakes or cobblers. So needless to say when I saw this recipe that would use not only some of the zucchini I had in stock but also the blueberries I was sold. I had to try it.

The results are interesting. The bread is certainly sweeter than the typical zucchini bread which is a result of the blueberries. Additionally, it’s denser than your average blueberry muffin as well. Ultimately, the more bites you take, the more compelled you are to take another and, in the end, the taste is conclusively delicious.

Printer Friendly Version

Blueberry and Zucchini Bread

Ingredients

1/2 cup unsweetened applesauce

1/2 cup sugar

3/4 cup brown sugar (I think next time I’ll reduce it to 1/2 cup)

1 large egg plus 1 egg white

2 tsp vanilla

1 1/4 cup shredded zucchini (about 1.5 med zucchinis)

1 1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

2 tsp cinnamon

1 pint of blueberries

Instructions

Preheat the oven to 350 degrees.

In a large bowl, combine the applesauce, 

sugar, 

brown sugar, 

egg and vanilla.

Stir to fully combine. 

Stir in zucchini and mix well. 

In a smaller bowl, combine the flour, 

baking soda, 

baking powder, 

salt and cinnamon. 

Stir to combine.

Pour the flour mixture into the wet ingredients and gently fold them in until just barely combined (don’t over mix). 

Fold in the blueberries.

Pour the batter into a prepared loaf pan or muffin tins. 

Place in the oven and bake until a toothpick entered in the center comes out clean, about 30  minutes for muffins or an hour for a loaf. Remove from oven and let cool in pans for about 15 minutes 

then place on a wire rack to cool completely before cutting and serving.

Source: All Things Catered (unfortunately this blog appears to no longer exist)

Blueberry Muffins with Crumb Topping

Let me preface this by saying that I didn't love blueberry muffins before I made this recipe. I made these muffins for my parents to take up to my grandparents this weekend for a special treat since I cannot go myself. However, my mom and I just split one of these muffins after a long morning walk with the puppies. Oh my goodness, it was so tasty and delicate and moist! What a treat! Who knew I was missing out on such a delicious way to start the day all these years? Honestly, I was one of those difficult children who decided not to like certain foods just because my older sister, Jeanie, did. She loves blueberry muffins, so I clearly had to hate them. Sorry mom!

I found this recipe on Food & Wine, and I stayed very true to the recipe as I had never made them before, and in baking, much like chemistry, measurements and components are rather important.

Anyways, I know that you will love these blueberry muffins (as I love them now too!) for a quick morning breakfast on the run or for a slow and relaxing weekend brunch on the patio. Perfect for upcoming yummy summer mornings!


Printer Friendly Version

Ingredients:

Crumb Topping:
1 Cup of All-Purpose Flour
3 Tablespoons of Light Brown Sugar
2 Tablespoons of Granulated Sugar
1 Teaspoon of Baking Powder
Pinch of Salt (I used about 1/4 teaspoon)
6 Tablespoons of Butter (melted)

Muffins:
1 3/4 Cups of All-Purpose Flour
2 1/4 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
1 Cup of Granulated Sugar
2 Large Eggs
1/2 Cup of Canola Oil
3/4 Cup of Whole Milk (I actually followed the rules and used whole milk this time...important in muffins)
1 Teaspoon of Vanilla Extract
1 1/2 Cups of Blueberries (mine were frozen, no need to defrost)

Steps:
Crumb Topping:
1. Combine the 1 Cup of Flour, 3 Tablespoons of Brown Sugar, 2 Tablespoons of Granulated Sugar, 1 Teaspoon of Baking Powder, and 1/4 teaspoon of salt in a medium bowl.

2. Cut up the 6 Tablespoons of butter into smaller pieces.

3. Melt the Butter in a microwave safe bowl for about 45 seconds (until it is a liquid).

4. Add the butter to the flour and sugar mixture and stir together until small pea sized and smaller clumps form. You might want to use your fingers once the butter is absorbed. It should be "crumbly" for the crumb topping.

5. Set aside.

Muffins:
1. Preheat the oven to 375 degrees and prepare your muffin tin with muffin liners.
2. Combine the 1 3/4 Cups of Flour, 2 1/4 Teaspoons of Baking Powder and 1/2 Teaspoon of Salt in a medium bowl. Stir to combine.

3. In a Standing Mixer stir together the 1 Cup of Sugar, 2 Eggs, and 1/2 Cup of Canola Oil. Mix at a low speed until combined and you achieve a soft yellow color and smooth and silky texture.

4. Beat the 3/4 Cup of Whole Milk and the 1 Teaspoon of Vanilla into the Sugar mixture until you achieve a smooth and liquid consistency.

5. Add the Flour Mixture into the Sugar and Milk mixture and stir until just combined.

6. Remove the bowl from the mixer and stir in the blueberries by hand. My batter turned purple! But do not panic if yours do as well, my muffins came out a beautiful golden color rather than purple. Although, that would have been fun and different to have purple muffins!

7. Ladle the batter into your prepared muffin tin. I filled mine almost to the top so I only made 12 muffins and they poofed up beautifully above the muffin liners, so I recommend that rather than the standard 3/4 of the way full.

No matter how careful I am...I always make a mess...or abstract art...you decide!

8. Sprinkle the crumb topping on top of all of the muffins.

9. Bake at 375 for about 35 to 40 minutes. The muffins will be golden brown and still slightly springy to the touch.

10. Enjoy with a tall cold glass of milk!