Blueberry Muffins with Streusel Topping

 

Blueberry muffins topped with a buttery streusel topping not only heightens their classic appeal, it adds a touch of crunchy sweetness to an already tender moist muffin that is bursting with plump blueberries.  

Blueberry Muffins with Streusel Topping

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makes 12 muffins

2 cups unbleached all purpose flour

2 tablespoons ground flax seed

1/2 cup white sugar

2 teaspoons baking powder 

1/2 teaspoon salt

1 1/2 cups fresh or frozen blueberries

3/4 cup milk

1/4 cup olive oil

1 large egg, beaten 

Streusel Topping

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1/4 cup unbleached all purpose flour

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons chilled firm butter

Mix flour, brown sugar and ground cinnamon in a medium bowl. Cut in the butter by using a fork or pastry cutter, until crumbly. You may use clean hands to do this also. 

Preheat oven to 400ºF (200ºC). Grease the bottoms of a standard 12 cup medium muffin cup tin or line with baking paper cups or silicone baking cups. Set aside. 

Make the Streusel Topping and set aside.

In a large bowl combine the flour, ground flax seeds, sugar, baking powder and salt and whisk together. Add the blueberries and toss to coat in the flour mixture. 

Create a well in the centre of the flour mixture and add the milk, olive oil and egg. Stir until the flour mixture is just moistened, the batter will be lumpy. 

Divide the batter evenly amongst the muffin cups. Sprinkle each with the streusel topping.

Bake for 20 to 25 minutes in the preheated oven until golden brown. If baked in a greased muffin tin, let stand about 5 minutes in the tin then remove to a wire rack; if baked in baking cups, immediately remove from the tin to a wire rack. Serve warm. 

Notes: You can use self raising flour, just omit the baking powder and salt, when making the muffin batter.   

 

Blueberry Zucchini Cake

 

I know this combination may raise an eyebrow or two however this late summer recipe that is sweetly glazed, deliciously moist and packed with plump blueberries, tender zucchini and all the zestiness of one lemon is absolutely inviting and flavourful.    

Blueberry Zucchini Cake

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2 cups shredded zucchini (1 medium zucchini) unpeeled and not packed

3 cups unbleached all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

zest and juice of 1 lemon

1 teaspoon vanilla extract

1 cup ( 2 sticks) unsalted butter, at room temperature

1 3/4 cups granulated white sugar

2 large eggs

2 cups fresh or frozen blueberries, plus extra

Glaze:

2 cups icing sugar

1/4 cup buttermilk

2 - 3 tablespoons lemon juice

In a medium bowl, whisk together the icing sugar, buttermilk and lemon juice until smooth. Spoon or drizzle over the cooled cake. Allow the glaze to set slightly then serve. Any leftover glaze may be store in an airtight container in the refrigerator.                       

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Shred the zucchini with skin using a large standing box grater. Transfer to a mesh strainer, allowing to sit and drain while preparing the batter. Do not press the zucchini to extract moisture as some added moisture is what makes this cake so moist. When measuring zucchini do no pack the shredded zucchini in the measuring cup. If shredded zucchini is lacking in moisture, some zucchinis do, and seems dry, increase the buttermilk to 2/3 cup.

Preheat the oven to 350ºF (180ºC). Lightly grease and flour a 13 x 9 inch baking pan. Line the bottom with baking parchment paper. Set aside.

In a bowl, whisk together the flour, baking powder, baking soda and salt. 

In a small bowl add the buttermilk, lemon zest, lemon juice and vanilla and stir to combine.

In a large mixing bowl and using a handheld mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each. Add 1/3 of the flour mixture to the butter and egg mixture and beat on medium speed until blended. Add half of the buttermilk and mix until combined. Repeat, alternating with half of the remaining flour and then all of the remaining buttermilk. Add the remaining flour and blend on medium speed until well combined. Add the zucchini and blend until combined. Scrape down the sides and bottom of bowl with a spatula, then blend again. The batter will be thick. Gently fold the blueberries into the batter. 

Pour or spoon the thick batter into the prepared baking tin, smooth the top using either a butter knife, a spoon or an offset spatula. Scatter extra blueberries over top and slightly press them into the batter. 

Bake, in the preheated oven, for 45 to 55 minutes or until the top is a lovely golden brown and a toothpick inserted into the centre comes out clean. Moist crumbs are okay. Cool completely in the pan on a wire rack. Then prepare the drizzle glaze and spoon over the cake.   

Shreddies Blueberry Crumble Bars

Some what of a healthy treat for dessert or snacking and an easy no fuss recipe that made delicious use of a handful of leftover cereal. I know, sounds odd, leftover cereal but at some point there is that one box of cereal; that just never seems to empty and ultimately gets passed because there isn't enough for a bowl. 

Shreddies Blueberry Crumble Bars

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2 1/2 cups (625ml) Honey Shreddies, divided

1/2 cup (125ml) all purpose flour

2/3 cup (150ml) packed brown sugar, divided

1/2 cup (125ml) unsalted butter, cold

2 cups (500ml) wild blueberries 

2 tablespoons (30ml) cornstarch

2 tablespoons (30ml) lemon juice

1/4 teaspoon (1ml) ground cinnamon

1. Finely crush 2 cups (500ml) of the Honey Shreddies; place in a large bowl along with flour and half of the sugar. Cut in butter until mixture resembles coarse meal. Reserve 1/2 cup (125ml) of the crumble; set aside.

2. Line 8 inch (20cm) square baking dish with enough parchment paper to overhang edges. Press remaining crumble into prepared baking dish. Set aside.

3. Stir together blueberries, remaining sugar, cornstarch, lemon juice and cinnamon. Let stand for 15 minutes. Then pour filling over crust.

4. With fingertips, combine remaining Honey Shreddies and reserved crumble, crushing lightly to incorporate cereal. Sprinkle over filling.

5. Bake in preheated 350ºF (180ºC) oven for 40 to 60 minutes or until topping is golden brown and filling is bubbling. Let cool completely. Remove from pan and cut into 8 bars. Refrigerate until ready to serve.

Notes: If using frozen blueberries - do not thaw before hand. adjust the baking time as needed.  

Hope everyone had a nice long weekend. Things are warming up for us weather wise. Looking forward to this weekend!  - JD 

Chia Seed Pudding

I have had chia pudding on occasion and even added chia seeds to my morning oatmeal but never really made it into a pudding at home. It has an interesting texture, for sure, nothing more than what tapioca or rice pudding may offer. With a few simple ingredients you can have a delightful dessert or breakfast.     

Chai Seed Pudding with Fruit

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makes about 4 servings

1 cup (250ml) milk or almond milk

1/4 cup (60ml) chia seeds

2 teaspoons (10ml) honey or maple syrup

1/2 teaspoon (2ml) vanilla extract

plain Greek yoghurt or coconut milk yoghurt

fresh or frozen fruit

In a bowl mix together the chia seeds, almond milk, honey and vanilla. Cover and refrigerate overnight.

Once the pudding has set overnight, spoon pudding into dessert bowls and top with fruit and yoghurt; or you may serve in layers: pudding, fruit, pudding and top with fruit and yoghurt, if you wish to serve it that way.

Notes: I used frozen mangos chunks and blueberries, as that is all I had on hand. You could sauté fruit in brown sugar and cinnamon and allow to cool before serving with the pudding however I really like having tart fruit to top this pudding. You could also toast some coconut or slivered almond to sprinkle over top, if you wish.  

Hope everyone is doing well. - JD 

Food Photo of the Day ~ Pancakes!

To me, pancakes are the ultimate comfort food; and can be dressed up in many ways. They may be sweet or savoury, depends on how you like them. Which ever way you enjoy them you can not deny their comfort food status.  

When I have plenty of things that need to be done; I find it refreshing to take the time and whip up a few pancakes to recharge and bring a sense of serenity. Plus, if there are leftovers and there always are, then they are devoured by my kids and my husband. Which is a welcoming bonus for them and me! 

There is plenty of sunshine out and about. Colder today as I muddle along... - JD       

Food Photo of the Day ~ Yoghurt Cake with Blueberries

I posted about the yoghurt cake with red currants and I had to make one with blueberries. Both are equally delicious and offer a different flavour. The red currants being tart and the blueberries being sweet. Right now this is my favourite go to cake because of it's simplicity. 

Hope everyone is having a good week. - JD  

Food Photo of the Day ~ Summer Fruit

You know which fruits were on sale with this fruit salad. Buying fruit on sale is a great way to spruce up a classic, add life to a basic, and store fresh fruit in the freezer that will be enjoyed during those wintery months. Strawberries, blueberries and mango graced our dessert bowl and with a little bit of crème fraiche or Devonshire cream or whip cream this fruit salad is light and dreamy. 

With an overabundance of mango, I made a slow cooker vegetable lentil curry adding freshly chopped mangoes to the recipe. Just a hint of sweetness with a lovely spicy savoury flavour this curry was absolutely perfect. 

Notes: I used the slow cooker lentil butternut squash recipe I posted about before except I omitted the butternut squash and added chopped fresh cauliflower, carrots, zucchini, and, of course, freshly chopped mango. All other ingredients remained the same.    

Food Photo of the Day ~ Blueberry Scones

Plain scones are traditional and one can slather or dollop just about anything on top or inside; however blueberry scones are delicious and lend for more of a restrained approach with a generous helping of clotted cream or whip cream. When I make blueberry scones I pack them full of fresh blueberries. Each scone bursting with pockets of sweet blueberry tartness. 

Hope everyone had a lovely weekend, we did! - JD  

Food Photo of the Day ~ Mixed Berries

Keeping it simple with a fabulous weekend and a wonderful bunch of berries, sprinkled with sugar and tossed with freshly grated orange rind. Served with a dollop of whip cream on top. Summer is here... 

Hope everyone had a great weekend, we did! - JD 

Blueberry Chai Coffee Cake

This coffee cake has a nice sweet spicy flavour that works well with the fresh blueberries. If you do not want a very aromatic flavour of chai spice then simply add less or try adding British mixed spice. As coffee cakes go this recipe is quick to whip up and delivers the recognizable texture that is coffee cake.   

Blueberry Chai Coffee Cake

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2 cup all purpose flour

1/2 cup coconut sugar

1/2 cup caster sugar

3 teaspoons baking powder

1 teaspoon salt

2 teaspoons chai spice baking blend 

1/3 vegetable oil

1 egg

1 cup milk

1 cup blueberries

Crunchy Topping: 

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Using a fork mix the following ingredients:

2 tablespoons soft butter

1/4 cup brown sugar, packed

2 tablespoons flour

1 teaspoon cinnamon

1/2 cup chopped nuts or coconut (optional)

Preheat the oven to 350ºF. 

Grease and flour a square baking tin. Line the bottom with a piece of parchment paper.

In a large bowl, sift the flour and blend in all other dry ingredients (coconut sugar, caster sugar, baking powder, salt, and chai spice)  together. 

Add the vegetable oil, egg, and milk to the dry ingredients. Beat for 2 minutes. Pour the batter into the prepared baking tin. Place the blueberries on top of the batter and cover with the crunchy topping. Bake 35 to 40 minutes. Serve warm. 

It was supposed to be warm today however the clouds are looming and there is a coolness in the air. Hopefully by midday things will shift. Have a good weekend everyone! - JD 

Food Photo of the Day ~ Sunday Brunch Pancakes

Pancakes are a simple way to refuel and feed the masses for Sunday brunch especially when paired with blueberries, oatmeal and ground flax seeds. I took this a step further and sprinkled a mixture of unsweetened shredded coconut, dried apricots, sunflower seeds, crushed almonds, and whole flax seeds, I know flax seed overload, after I placed the batter in the pan. I call these everything pancakes because they are loaded with goodness and substance. Not heavy just healthy. 

A bit of an dreary overcast Sunday, which is alright. Enjoy your day.  - JD