WILD BLUEBERRY RECIPE RECIPES
JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Total Time 40 minutes
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http//schema.org, Calories 260, UnsaturatedFatContent 3 grams, CarbohydrateContent 42 grams, FatContent 9 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 174 milligrams, SugarContent 25 grams, TransFatContent 0 grams
BLUEBERRY CREAM MUFFINS RECIPE: HOW TO MAKE IT
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 24 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
More about "wild blueberry recipe recipes"
JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
See details
BLUEBERRY COFFEE CAKE RECIPE - FOOD.COM
I'm always on the lookout for blueberry recipes to use up some of my wild Maine blueberries. This one was found on the net, unfortunately I don't remember the site.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 380.7 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 380.7 per serving
- Combine 1/3 cup flour, brown sugar, cinnamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375F oven for 25 to 30 minutes, until done. Don't overbake.
See details
BLUEBERRY CREAM MUFFINS RECIPE: HOW TO MAKE IT
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Breakfast, Brunch
Calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Breakfast, Brunch
Calories per serving
- Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
See details
BLUEBERRY COFFEE CAKE RECIPE - FOOD.COM - RECIPES, FOOD ...
I'm always on the lookout for blueberry recipes to use up some of my wild Maine blueberries. This one was found on the net, unfortunately I don't remember the site.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 380.7 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 380.7 per serving
- Combine 1/3 cup flour, brown sugar, cinnamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375F oven for 25 to 30 minutes, until done. Don't overbake.
See details
BLUEBERRY CREAM MUFFINS RECIPE: HOW TO MAKE IT
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Breakfast, Brunch
Calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Breakfast, Brunch
Calories per serving
- Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
See details
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Jan 27, 2021 · Stocking your freezer with frozen blueberries--whether store-bought or homegrown--is a great way to enjoy this antioxidant-packed fruit any time of year. Whether tossed into smoothies or baked into muffins and coffee cakes, frozen blueberries add a punch of color, flavor, and nutrition to a wide variety of dishes. Browse our collection of recipes …
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Jul 12, 2021 · Unfortunately, it’s not a 1:1 substitute for the GF baking mix in this recipe. GF baking mix usually contains ingredients like rice flour, tapioca flour, potato starch, and xanthan gum. For best results, I suggest trying the recipe with a homemade (there are tons of recipes …
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It's not too dense like many recipes can be. I used fresh regular blueberries instead of wild, regular sour cream instead of light. The only recommendation would be that the initial blueberry filling did not yield enough to put aside the extra 1/2 cup for the final sauce, so I had to make more (made about 50% more than recipe …
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I was confused about the amount of almond flour and coconut flour. Recipes states 1 cup (4 oz), but one cup is 8 oz. I used 1 cup. Also the coconut flour states 1/3 cup (1 1/2oz). I used 1/3 cup but that equals to 2.6 oz? I should have read about the blueberry …
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Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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This recipe was inspired by the recipe for blueberry muffins in the Betty Crocker Cookbook my mother kept in her kitchen drawer. This cookbook had a basic muffin recipe and then lots of variations you could make with the recipe. The blueberry muffins were one of my favorite variations. I loved experimenting with this recipe.
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Jan 27, 2021 · Stocking your freezer with frozen blueberries--whether store-bought or homegrown--is a great way to enjoy this antioxidant-packed fruit any time of year. Whether tossed into smoothies or baked into muffins and coffee cakes, frozen blueberries add a punch of color, flavor, and nutrition to a wide variety of dishes. Browse our collection of recipes …
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Jul 12, 2021 · Unfortunately, it’s not a 1:1 substitute for the GF baking mix in this recipe. GF baking mix usually contains ingredients like rice flour, tapioca flour, potato starch, and xanthan gum. For best results, I suggest trying the recipe with a homemade (there are tons of recipes …
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HEALTHY LOW-CARB BLUEBERRY MUFFINS - RECIPE - DIET DOCTOR
I was confused about the amount of almond flour and coconut flour. Recipes states 1 cup (4 oz), but one cup is 8 oz. I used 1 cup. Also the coconut flour states 1/3 cup (1 1/2oz). I used 1/3 cup but that equals to 2.6 oz? I should have read about the blueberry …
From dietdoctor.com
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Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
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This recipe was inspired by the recipe for blueberry muffins in the Betty Crocker Cookbook my mother kept in her kitchen drawer. This cookbook had a basic muffin recipe and then lots of variations you could make with the recipe. The blueberry muffins were one of my favorite variations. I loved experimenting with this recipe.
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See details
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Jan 27, 2021 · Stocking your freezer with frozen blueberries--whether store-bought or homegrown--is a great way to enjoy this antioxidant-packed fruit any time of year. Whether tossed into smoothies or baked into muffins and coffee cakes, frozen blueberries add a punch of color, flavor, and nutrition to a wide variety of dishes. Browse our collection of recipes …
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Jul 12, 2021 · Unfortunately, it’s not a 1:1 substitute for the GF baking mix in this recipe. GF baking mix usually contains ingredients like rice flour, tapioca flour, potato starch, and xanthan gum. For best results, I suggest trying the recipe with a homemade (there are tons of recipes …
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