Blueberry-Pumpkin Muffins – recipe on sweetenuf.ca
It seems everywhere I go people are gearing up for Fall. The Labour Day weekend hasn’t even passed yet and I’m seeing snow suits in stores and magazines full of ‘Fall’ recipes.
Although I’m definitely not ready for cooler weather and I will hang on to summer until 11:59 pm on Labour Day a pumpkin muffin anytime of the year is moist and delicious.
Add in some small sweet Canadian wild blueberries and they are even better. Take them up one level higher with a streusel topping and it is win/win/win for everyone.
Bake up a double batch to enjoy on the upcoming last weekend of the summer and freeze a few for those hectic days after Labour Day when everyone is getting back to their ‘normal’ routines.
These moist muffins full of sweet blueberries hint at their pumpkin flavour and if you wish to skip the streusel no one needs to know.
Blueberry-Pumpkin Muffins with Almond-Oat Streusel
The recipe lists all-purpose flour and I used 1/2 half whole wheat and 1/2 all-purpose. As well, I used frozen blueberries as they are readily available in the grocery stores throughout the year. Use right from frozen to cut down on colouring the batter purple but you will need to add another couple of minutes to your baking time.
Any leftover pumpkin can be frozen in ziplock bags for the next pumpkin recipe that comes your way.
(This recipe is from 2016 100 Best Pumpkin Recipes, Better Homes and Gardens magazine.)
Blueberry-Pumpkin Muffins with Almond-Oat Streusel
Preheat oven to 350F. Paper line 15 muffin cups with liners.
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2/3 cup buttermilk
1/2 cup canned pumpkin
1 tsp vanilla
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup fresh blueberries
Almond-Oat Streusel (recipe follows)
In a medium bowl stir together the flour, baking powder, salt and baking soda.
In a small bowl, combine pumpkin buttermilk and vanilla.
In a large bowl beat the butter and white and brown sugars with an electric mixer until light and fluffy. Scrape down bowl and beaters. Add eggs, one at a time, beating after each addition. Add flour mixture and buttermilk mixture alernately, beating on low after each addition. MIX UNTIL JUST COMBINED. DO NOT OVER MIX. OVER MIXING PRODUCES A TOUGHER FINISHED PRODUCT. (Batter will be stiff.) Fold in blueberries.
Spoon batter into prepared muffin cups. Fill approximately 2/3 full and top with streusel.
Almond-Oat Streusel – In a small bowl stir together 1/4 cup packed brown sugar, 2 tbsp rolled oats and 2 tbsp sliced almonds, 4 tsp all-purpose flour, 1/2 tsp ground cinnamon and 1/4 tsp salt. Stir in 3 tbsp melted butter and combine.
Bake 18 -21 minutes. Muffins will spring back when lightly touched, or toothpick will come out clean when inserted into the middle of a muffin.
White Chocolate Blueberry Scones – sweetenuf.ca
These light and slightly sweet delicious scones can be made with raspberries or strawberries. I think almost any fruit in season would work with this simple recipe.
My fruit of choice today is wild blueberries, you know the small sweet blueberries requiring no cutting, peeling or pitting! Only in season during July and August my favourite way to purchase them is frozen. This allows me to enjoy blueberries in my baking or smoothies any time of the year.
Did you know blueberries have only 43 calories in 1/2 cup and are a good source of vitamin C and contain fibre. New studies by the USDA point to health benefits from eating blueberries, such as retarding aging and helping to prevent cancer due to their antioxidant activity. Seems it is one of the highest in antioxidants of the 40 fruits and veggies the USDA tested.
Even without these possible extras, blueberries add flavour and colour to all your baking, whether muffins, scones, pancakes, coffee cakes or cupcakes. I hope you enjoy this simple and quick recipe as much as I do.
White Chocolate Blueberry Scones
Preheat oven to 400F. Parchment line a cookie sheet and set aside.
In the bowl of a food processor pulse together several times:
2 1/4 cups all-purpose flour
2 tsp baking powder
1/ tsp salt
1/2 tsp baking soda
4 tablespoons sugar
Add in 1/2 cup COLD butter cut into 8-12 cubes and pulse until butter is pea sized.
Empty this mixture into a large bowl and add 1/2 cup fresh or frozen blueberries and toss gently. (DO NOT THAW frozen berries if using.)
Combine in a large measuring cup:
3/4 cup buttermilk
1 large egg
Pour liquid ingredients into dry ingredients and fold together until combined. Fold in 1/2 cup chopped white chocolate or white chocolate chips.
Scones ready to bake at 400F
Press dough into a circle on prepared pan. (Note: mixture may be very wet.) Dampen fingers to help flatten to even depth. Bake for 18-20 minutes until browned and baked through in the centre.
Let cool slightly and cut into 8-12 wedges.
For extra oomph drizzle a little glaze made of 2 cups icing sugar and 2-4 tablespoons of milk over top of cooled scones.
I notice I’m on a maple and brown sugar roll lately. Quite a few of the recipes I’ve been posting contain brown sugar or maple and today is no different. (Note: Not that I think this is a bad thing…)
The scones (which, have you noticed, seem to be the new cupcake, as in there are now shops specializing in scones…) today are Oatmeal Maple Pecan, just slightly different than the small batch Maple Pecan Scones I posted a few weeks ago.
The key to this recipe is toasting the oatmeal and pecans to enhance and add some depth of flavour to the scones. Mixed almost completely in a food processor these scones don’t get much easier. A little sweet maple glaze adds just another hit of yum!
Makes about 8 scones. Preheat oven to 375F.
1 1/2 cups old fashioned or quick oats
1/4 cup milk
1/4 cup heavy cream
1 1/2 cups all-purpose flour
1/3 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold butter, cut into 1/4-inch pieces
Begin by spreading oats and pecans on baking sheet and toast in oven. Shake and check to make sure they toast fairly evenly. Remove from oven and let cool.
Increase oven heat to 425F and line a baking sheet with parchment.
In a measuring cup whisk together the milk, cream and egg. Set aside a tablespoon to brush scones with before baking.
In food processor, pulse the flour, sugar, baking powder and salt. Scatter the cold butter over the flour mixture and pulse until the mixture looks like coarse cornmeal. Transfer the mixture to a large bowl and add in the cooled oats/pecans then fold in the milk mixture until dough begins to form.
Dust flour on surface and turn out dough plus any loose flour bits and pat dough into a 7-inch round. If sticky, sprinkle a bit of flour on top or wet your hands to help shape the round. The round should be about 1-inch thick. Cut the round into 8 wedges and brush with the reserved milk mixture.
Bake 12-15 minutes until golden. Cool and re-cut into wedges.
For Maple Glaze combine 1 cup of icing sugar with maple syrup to make pourable glaze. Drizzle on cooled scones.
Now enjoy and I am absolutely positive the oats in this means having a second scone is A O.K.
Need a treat for 2? This flaky and moist scone recipe is scaled to make 4 perfect maple-pecan goodies topped with a super simple glaze.
Whether you need a little comfort food like I did this morning to offset a week of illness or a little treat to enjoy with your morning coffee or tea or just love a great scone this is the recipe for you.
A few basic ingredients you probably have in your kitchen and a food processor and you are good to go. Even without a food processor you can whip these up in minutes. Enjoy your first cuppa tea/coffee while they bake and kick back with a warm maple pecan scone with maple glaze sipping on your second!
The only thing that would possibly improve on these would be enjoying them with a friend while wrapped up in cozy clothes on this cold Ontario day.
Serves 2 – makes 4 scones. Recipe from America’s Test Kitchen.
Preheat oven to 375F. Parchment line a baking sheet.
1/2 cup heavy or whipping cream
2 1/2 tablespoons pure maple syrup (divided)
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons butter, COLD, cut into 1/4-inch pieces
1/4 cup pecans, toasted and chopped
3 tablespoons icing sugar
Combine cream and 1 1/2 tablespoons maple syrup in small bowl and set aside.
In a food processor pulse the flour, baking powder and salt to combine. Sprinkle the butter on top and pulse 6-10 times until mixture resembles coarse meal with some pea sized pieces of butter.
Empty flour/butter mixture into a medium bowl and add in the cream/maple syrup. Using a rubber spatula stir together until a dough begins to form.
Turn out to lightly floured surface and knead together until a sticky ball of dough forms. Pat out to approximately 3/4-inch thick round and use a bench scrapper to cut into 4 equal portions. Place slightly apart on baking sheet and bake 20-25 minutes until brown on bottom and golden on top. Remove from oven and cool before glazing.
For Glaze – combine 3 tablespoons of icing sugar and the remaining tablespoon of maple syrup. Drizzle on scones.
Today’s post is about truly amazing, fabulously delightful, divine tasting scones and a bunch of 6 degrees of separation stuff, which is all after the recipe just in case you get bored before then!
First things first though. I cannot take any credit for the above amazing scones. These are like nothing I have had in ages or maybe ever. If you have been purchasing scones at Starbucks or elsewhere STOP immediately! Don’t waste your precious money on a substandard product….at least make these once. Just once and you will see what I mean.
I did take the photo of my cousin Jan’s scones which she quickly (I mean you can make these beauties in 10 minutes-not counting baking time) baked up during my visit. Our friend Mary sent us a link she found on Pinterest from BE BOOK BOUND, a blog that ran this recipe on February 15, 2012.
The original recipe is for Terri Bender’s Lemon Blueberry Scones, which Mary made with raspberries instead of the blueberries. She sent us the link and raved about them. Jan has made them several times using the raspberries. I did not get around to baking them up myself but for sure they are on my list.
One of the great things is they are just so flavourful, tender and moist. Even the next day they retain they moistness. Struesel topping adds so much to them and then just a small bit of glaze truly sets them apart as a must bake again treat.
So go ahead and give them a try! Just remember we have subbed in raspberries wherever blueberries are called for.
Preheat oven to 400F. Parchment line a baking sheet.
My suggestions: You don’t need a food processor. Just use your fingertips to work in butter or a pastry cutter. No buttermilk…no worries…add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and fill with milk to 3/4 cup measure. Let sit for about 5 minutes. No need to cut out biscuits. Just pat out into a circle or square and cut through with a knife into wedges or circles. When finished baking go over cuts again.
Raspberry Lemon Scones with Streusel Topping
2 1/4 cups flour
1/2 tsp each salt & baking soda
1/2 cup COLD butter, cut into small cubes
Streusel Topping-mix together in small bowl and set aside
1 tablespoon butter, melted
Lemon Glaze-mix together while scones are baking
1/2 cup freshly squeezed lemon juice
1 tablespoon butter, melted
Sift the dry ingredients of the scone into a food processor. Add the cold, cubed butter into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas. Pour the mixture into a large bowl, add the raspberries and toss with the flour mixture.
Mix together the buttermilk and egg and add to the dry ingredients. Fold together gently, being careful not to break the berries. Press dough into a large circles on a floured surface. Cut out dough with a biscuit cutter. Sprinkle Streusel on top of biscuits and place them on prepared cookie sheet and bake for approximately 18-20 minutes.
Let scones cool slightly before glazing.
Now on to the 6-Degrees of Separation kinda thing. You know the game where everyone in Hollywood is somehow connected to Kevin Bacon. For example he starred in Foot Loose with Sean Penn’s brother so he is connected back to Sean Penn..ONLY this is with Bruce Jenner, The Kardashian’s and David Foster. I’m not sure how this even began sometime during the whole baking and eating scones but it seems having access to an iPad allows you to google just way too much stuff.
So let’s begin…Bruce Jenner who most of us recognize as Kris Jenner’s (nee Kardashian) poorly face-lifted husband was a Gold Medal Decathlon winner in the 1976 Summer Olympics and appeared on boxes of Wheaties (this was before athletes commanded huge price tags for advertisements, etc.) During this time he was married to his 1st wife and had 2 children. He also was the replacement for Erik Estrada (if you remember him you are dating yourself big time) on the hit t.v. show CHiPs! (Who knew he was so famous before the Kardashian’s!!) Now it gets even more interesting. His 2nd wife was Linda Thompson, who had a 5 year live-in relationship with the King, and yes, I do mean Elvis. Really. Linda then married Bruce and they had 2 boys, Brandon and Brody. Yes, from the Princes of Bel-Air the short lived reality show that aired just before the divorce of Linda and her next husband David Foster. Oh, but I am getting ahead of myself.
So Linda and Bruce have 2 boys. Brody went on to act or reality act on The Hills. Not sure what Brandon’s claim to fame is other then they have the spoiled rich good looking thing working for them. O.K. are you following so far.
Bruce now is married to Kris the mother of the 4 Kardashian children and they procreate and add another 2 girls into the mix, Kendall and Kylie. So Bruce has 6 kids.
How does all this tie in to the tabloid grabbing Kardashian’s with the 6 degrees of separation.
Brody and Brandon are step siblings.
Kendall and Kylie are half siblings.
Burt and Casey (from his 1st marriage) are half siblings to Brody and Brandon
What is even more interesting is David Foster who was married for, I believe, quite a long time to Linda Thompson, has 5 biological daughters. Sara Foster who was on 90210 and Erin Foster who was on The O.C.
And you remember Clay Aiken, the guy who won a season of American Idol. Well David Foster’s sister is the mother of his child. Isn’t Clay gay? How does that all work?
Remember I did state today was a lot about nothing. If you can retain any of this silly information it might come in handy in a trivia game. Goretti, are you there??