Oatmeal Blueberry Muffins

When I was craving Lemon Poppyseed Muffins, I asked my grandma to see if she had a good recipe.  Her recipe cabinet looks like this!

So, I just knew she would have something for me in that stash!  Ask and you shall receive!  She sent me this really cool "basic batter" page from a 1991 edition of Ladies Home Journal.  It has 16 variations of muffins on one page!  There are bran and corn ones, even oatmeal and plain types.  I already had a Lemon Poppyseed Muffin mix in my cabinet but I will definitely try the homemade version from this sheet next time!

Here are the Oatmeal Blueberry ones and how to make them:

Oatmeal Blueberry Muffins

Ingredients:

1/4 cup butter, melted

1 cup milk

1 large egg

2/3 cup old-fashioned oats

1 1/3 cup flour (I used 1 cup whole wheat and 1/3 cup all-purpose white.)

1/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/8 teaspoon nutmeg

1 cup fresh or frozen blueberries, tossed with 1 Tablespoon flour

For topping:

1 Tablespoon sugar

1/2 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees.  Grease twelve 2 1/2 inch muffin pan cups.

In a medium bowl, whisk together wet ingredients:  melted butter, milk, egg, and oats.  Let stand 10 minutes.

In a large bowl, combine dry ingredients:  flour, sugar, baking powder, salt and nutmeg.

Stir wet ingredients into dry ingredients just until combined.  Fold in the blueberries.

Spoon batter evenly into prepared muffin cups, filling each about 3/4 full.

Combine topping ingredients and sprinkle over muffins.  Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Cool in pans on wire rack for 5 minutes.  Remove from pans and serve warm.  Or cool completely, wrap well and freeze up to 1 month.  To reheat, loosely wrap each muffin in a paper towel and microwave for 15-20 seconds.

Enjoy!

Blueberry Lemon Poppyseed Muffins

Blueberries, blueberries, blueberries!  I love, love, love them!  When I was little, we used to go blueberry picking every summer.  It is one of my favorite past-times.  My grandpa made these little cans that my sister and I could tie around our waists to collect our own.  This year I got to share the sweet tradition with my little guy.

I literally could not wait to start baking with them.  That afternoon I added about a cup of freshly picked blueberries to some Lemon Poppyseed Muffins I had planned to make using this mix.

It was a simple addition that made all the difference.

I would suggest sharing these with friends or making for a group because the glaze doesn't last but a day or so before dissolving into a sticky, soggy mess.  Afternoon treat, anyone?

We picked about 3lbs and I bought an extra 5lbs just to freeze.  I measured them out in 4 cup increments, rinsed and dried them, and tightly sealed them in freezer bags to be used during the months when the store-bought versions are small, tart, and expensive!

A few days later, I made Oatmeal Blueberry Muffins which I'll share with you soon. :)

The little guy picking his first blueberry and loving the morning adventure!  Now, if I could just get him to eat one fresh! ;)

Blueberry Banana Bread

I have made this amazing bread twice already and cannot wait to make it again!  I was a little disappointed when my friend at church said they already had enough treats for this Sunday morning because I thought I had an excuse to make this bread yet another time. :(  I might make it again anyway just because my little guy and I love it SO much!

Every oven cooks different so be sure to check your bread with a toothpick before removing it from the oven.  The loaf pictured above was from my mom's oven (electric) and was baked for exactly 60 minutes.  Came out perfect!  The loaf below was from my oven (gas) and could have gone about 10-15 minutes longer as it was still a little doughy in the middle.  Although, I didn't mind! :)

The difference could also have been the bread pan I used in each setting.  At my mom's, I used a 9x5 glass loaf pan.  At home, I used this new adorable ceramic orange ruffled loaf pan I found at World Market. :)  Whatever the case, double check your bread using a toothpick inserted into the middle.  It should come out clean.

Look at those fresh,whole blueberries bursting from inside!  Give me a slice now!

Here is the recipe...Giada's Blueberry Banana Bread!

Enjoy!

Blueberry Pie

If you LOVE blueberries, you've come to the right place!  I seriously eat them almost every single day!  Yep, it's true!  If you knew all of the awesome blueberry benefits, you might too! :)

I've made a few pies and put them on the blog, but surprisingly, this is the first debut for a Blueberry Pie and I can't wait to share it with you!  It's amazing!

Here are the sweet and juicy details...

Blueberry Pie

Ingredients:

4 cups fresh blueberries

3/4 cup sugar

3 tablespoons cornstarch

1/8 teaspoon cinnamon

2 tablespoons cold butter, cut into pieces

1 set of Pillsbury refrigerated pie crusts

Directions:

Preheat oven to 400 degrees.  Set out pie crusts at room temperature for about 15 minutes.

Line a 9-inch pie pan with one pie crust.  In a medium-sized bowl, mix sugar, cornstarch, and cinnamon.  Stir in the blueberries until well mixed.  Put the coated blueberries into the pan with the pie crust being careful to evenly distribute the sugar mixture.

Dot the top of the blueberries with the butter pieces and cover with the top crust.

Using a butter knife, cut off the excess dough around the edges.  You can make decorations for the middle of the pie with the excess dough if you choose.  Using your pointer finger from one hand between the first two fingers from your other hand, flute the crust sealing the edges.  Cut slits in the crust to vent.  Put the pie pan on a pie oven guard/drip protector in case of spillage.

Using a pastry brush, lightly wash the top crust with milk.  Sprinkle with sugar and bake for 50-60 minutes or until lightly browned.  Let the pie sit for at least 4 hours before cutting.

This pie is delicious by itself and even better warmed up with vanilla ice cream!

Enjoy!

Blueberry Granola Waffles

These Blueberry Granola Waffles all started when
I brought a package of my favorite granola home from back home.

Waffles sounded really good one morning but I had no "mix" left and I'm not really an Eggo fan...although we always have them in our house, because my step-son loves them.  So, I found this recipe for a homemade waffle mix and added 3 of my favorite toppings to create a delicious breakfast.

Here is how I made them...

Blueberry Granola Waffles

Ingredients:

1 cup all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 tablespoon of sugar

1 egg

3/4 cup warm milk

2 tablespoons + 2 teaspoons butter

1/2 teaspoons vanilla extract

fresh blueberries, washed and dried

your favorite granola

Fage 0% Greek Yogurt

pure maple syrup

Directions:

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron. Cook the waffle is until golden and crisp.

Transfer the waffle to a plate and top with a dollop of Greek yogurt, fresh blueberries, a sprinkling of granola, and a drizzle of pure maple syrup.  Continue cooking the waffles with the remaining batter and topping them.  Makes 4-6 servings.

Enjoy!

Love blueberries?  Check out my post on them here.

Original waffle recipe can be found here.

Blueberry Waffle-Grilled Cheese

You may remember the Wafflewich that I like to make for lunch or the Chicken & Waffles which I love for dinner!  Well now, the day is complete with Blueberry Waffle-Grilled Cheese for breakfast!  Breakfast, lunch, and dinner all using your waffle maker!  Who would have thought?!

Here is how I made it...

Blueberry Waffle-Grilled Cheese

Ingredients:

2 slices of whole wheat bread

Butter

Light cream cheese

Blueberries

Pure Maple Syrup

Waffle iron

Directions:

Preheat the waffle iron to medium.  Butter one side of each slice of bread.  Spread cream cheese on the other side of each slice of bread.  Place one piece of bread, butter side down on the waffle maker.  Top with  blueberries.  Place second piece of bread, cream cheese side down, on top of the blueberries.  Close the waffle maker and grill for a couple minutes until steam stops or the bread is toasted and the cream cheese is melted.  Top with pure maple syrup and a few more blueberries for decoration.

Yummy!

Learn more about how good blueberries are for you here!

Recipe source

Healthy Banana Blueberry Muffins

As you may know, I LOVE blueberries!  See just how much here!  I always have fresh blueberries in my refrigerator for breakfast, snacking, and now for baking!

The lone very ripe banana on my counter had my brain and taste buds going.  What could I make with one banana?  I could make The Best Banana Bread Ever but it takes two bananas and I just made it recently.  I knew Sally at Sally's Baking Addiction would have something for me.  So I headed over there to search and not only did I find an easy recipe for banana blueberry muffins, they are healthy!  BONUS!

Here is my version:

Since I only had one banana, I made 1/2 of her recipe which gave me 8 delicious muffins!

I followed her recipe by cutting each ingredient in half.  I used only all-purpose white flour (instead of whole wheat flour).  I used plain Fago 0% Greek Yogurt instead of a vanilla flavor and skim milk because I always have those two items in my frig, too!

If you aren't using any of the cups in your muffin tin, make sure you fill the empty ones halfway with water to ensure even baking for the rest of muffins.

These are perfect for breakfast warmed up with a little butter, my favorite granola, and a cup of coffee. :)

The next afternoon I topped one with the leftover vanilla buttercream frosting from these Lemon Cupcakes with Vanilla Buttercream Frosting!  Yummy!

You can find the full recipe for these awesome muffins here.

Enjoy!

B is for Blueberries!

I'm so excited about this post!  I love blueberries for so many reasons.  First of all, they are blue...my favorite color!  I also have great memories from my childhood picking blueberries at the Luedtke Blueberry Farm in Wheatfield, Indiana with family.  My grandpa made this sweet soup can into a belt for me and my sister to collect and eat as many blueberries as our little hearts desired!  We definitely ate more than we contributed to the bigger buckets!

But furthermore, they are loaded with lots of healthful benefits!

10 Reasons to Eat Blueberries Everyday

1.  They are full of antioxidants which boost your immune system and prevent infections.

2.  They contain 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C.

3.  Their high fiber content, those lovely antioxidants, and the ability to dissolve "bad cholesterol" help the little berries cure many heart diseases and strengthen the cardiac muscles.

4.  Their fiber can also keep constipation at bay and the vitamins, sodium, copper, fructose, and acids improve digestion. 

5.  They ward off urinary-tract infections thanks to their compounds that prevent bacteria from adhering to bladder walls.

6.  They contain anthocyanins, which give them their blue hue but also attack cancer-causing free radicals and can even block the growth of tumor cells.

7.  They have brain boosting flavonoids reversing age-related memory loss.

8.  They help keep your vision clear with their carotenoids, flavonoids, and other vitamins.

9.  They are low in calories...less than 100 calories for a whole cup!

10.  And last but not least...The peak of their harvest is in July (my birthday month)!  Woohoo!

I eat blueberries nearly everyday usually in the morning as a side or a topping to whatever I'm having for breakfast.  They are so versatile!  You can put them in your oatmeal or on top of Greek yogurt with a little crunchy cereal and honey, of course!  They can be added to pancakes, muffins, breads, or cakes.  I love them as a topping for vanilla ice cream with a drizzle of hot caramel!  Delish!

Try adding more blueberries to your life!  Your body will thank you. :)

Useful Tip:

Store them in the refrigerator but wait to wash the berries until you are ready to use or eat them.  If you wash and store them in the frig, they are more prone to mold and won't last as long.

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