Tag Archives: Blueberries

Sour Cream Blueberry Muffins

Sour cream blueberry muffins
I love an easy muffin recipe. Baking in the morning for breakfast can seem a little daunting, but when you’re basically chucking all ingredients into a bowl, stirring, and throwing them in the oven, the workload is on par with omelets and pancakes. Don’t be scurred.

On the menu:
Sour cream blueberry muffins
Makes 10 muffins

2 Tbsp vegetable oil
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream (you can use non-fat or low fat if you prefer)
1 cup fresh blueberries
1 tsp cinnamon
1 Tbsp brown sugar

Preheat oven to 400 degrees. Line muffin tin with muffin liners.

In a medium sized bowl, stir together vegetable oil, sugar, eggs, and vanilla until combined. Add flour, baking soda, and salt and stir to combine. Add sour cream and stir until completely combined. Fold in blueberries.

Pour until cups are almost full. In a small bowl, stir together the cinnamon and brown sugar. Sprinkle evenly over muffins.

Bake for 23 – 28 minutes or until a toothpick inserted in the center of one muffin comes out clean. Let cool in the tin for about 10 minutes and then move to a baking sheet to cool completely.

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Blueberry Lemon Ricotta Muffins: A Love Story


If I could, I would make everything into a pancake. The lemon/blueberry combo idea has been on my mind for weeks and weeks, so naturally I decided I would make them into pancakes along with the tub of ricotta I had in the fridge. But The BF not-so-subtly reminded me that I had made pancakes every weekend for 2 weeks and maybe not everyone is cool with a steady diet of pancakes… I don’t claim to understand those types of people, and maybe I never will.

In any case, I gave in and made the next best thing: muffins. And let me tell you kiddies… these are good. Really, really good. If you’ve never baked with ricotta before, or have been skeptical, these will have you singin’ a different tune.

On the menu:
Blueberry lemon ricotta muffins
Makes 12 muffins

2 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 cup part-skim ricotta cheese
1/2 cup milk
4 Tbsp unsalted butter, room temperature
2 large eggs
Zest of 2 lemons
1 cup blueberries (I used frozen but if you have sweet, fresh blueberries, use ’em!)

Preheat oven to 400 degrees.

In a medium sized bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, use an electric mixer to blend together the ricotta, milk, and butter until completely blended. Beat in eggs one at a time. Add the lemon zest and mix well.

Slowly add the dry ingredients into the wet ingredients and mix together just until incorporated. Add the blueberries and stir together with a rubber spatula*. Your batter should be relatively firm, but if it’s on the dry side you can add just a splash of milk.

Divide batter evenly into 12 pre-greased or lined baking cups. Bake for 26 – 30 minutes, or until the tops are a light golden brown color. Remove from the oven and let cool on a wire rack for around 15 minutes. Remove from the pan and let cool completely.

*Note: fresh blueberries are very delicate and you’ll want to be careful mixing them into the batter so they don’t get squashed. And yes… squashed is a technical term.

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Brown Butter Blueberry Plum Cake


I won’t bore you with the mundane details of my personal life (of which most of you are probably privy to anyway) but I am in between jobs at the moment. Literally just the moment, but I’m smack in the middle of three days of unemployed bliss. Until I start my new job on Thursday, I’m trying to be slightly more productive than watching television and packing the occasional box for my apartment move in 2 1/2 weeks. Did I mention BIG things are happening in my life?

So today I decided to take a break from TV and napping to bake this gorgeous cake I found on Figs, Bay and Wine. The afternoon seemed like the perfect time to take advantage of the natural light that makes my photos their prettiest.

On the menu:
Blueberry plum cake
Adapted from the wild bramble cake on Figs, Bay and Wine

4 Tbsp butter
1 1/2 cups flour
1/2 tsp salt
3/4 tsp baking powder
2/3 cup sugar
2 large eggs
1/4 cup extra virgin olive oil
1/3 cup whole milk
1 tsp vanilla extract
Zest of one lemon (I realized mid-recipe that I forgot the lemon, so I substituted 1 tsp lemon extract)
1 1/2 cups fresh blueberries (feel free to substitute raspberries, blackberries, etc here)
2 small plums, skin on, pitted and sliced to 1/4 inch thick

Preheat your oven to 350 degrees. Butter and flour a 9-inch springform pan. Shake out any excess flour.

Melt butter in a small saucepan over low heat until the butter is completely melted and starts to froth. WATCH THE BUTTER CLOSELY. Once the small white particles start to turn a light brown and the mixture smells nutty, turn off the heat and remove the pan from the stove. Let the butter cool for at least 15 minutes before you continue with the next step in the recipe. I used this time to prep the fruit!

Sift together flour, salt, and baking powder. In a separate bowl, blend together eggs and sugar with an electric mixer for around 3 minutes or until the mixture is thickened a bit and light colored. Add brown butter, olive oil, milk, vanilla, and zest until completely blended.

Fold liquid mixture into flour mixture JUST until moistened and combined. Do not overmix. Let the mixture sit for 10 minutes.

Fold in blueberries. Pour into springform pan, spread with a spatula so the batter fills the pan, and top with slices of plum. You may have to press down a bit on the plum slices so they’re not just chillin’ on top of the batter.

Bake for 50 minutes or until a toothpick in the center comes out clean and the top of the cake is browned. Let cool in the springform pan for 10 minutes. Remove the springform and let cool completely.

*Note: I know this is a “cake” and it has “sugar” in it, but how lovely would this be served at a brunch with some freshly whipped cream served alongside baked eggs? Lovely indeed, I think.

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Baked

I had big plans to cook up a storm in my parents’ kitchen this weekend. Instead I picked on veggies and hummus and watched an obscene amount of terrible television. Trust me, it was as indulgent and glorious as it sounds.

Sunday morning I got ambitious and made a Paula-Deen inspired French toast casserole. I’ve always wondered how restaurants make perfect French toast: eggy all the way through, but never soggy. I have to believe this is the method.

On the menu:
Summer fruit French toast casserole

1 small loaf of Italian bread, cubed
6 eggs
1/2 cup milk
2 Tbsp maple syrup (REAL maple syrup! Step away from the Aunt Jemima)
1 tsp salt
1/2 cup fresh blueberries
1/2 cup ripe peach, sliced
2 Tbsp cinnamon sugar
2 Tbsp butter

Note: you can use any ripe summer fruit you have on hand, I just happened to have blueberries and peaches

Place cubed bread in a well-buttered baking dish. Whisk together eggs, milk, syrup, and salt together until well mixed. Pour egg mixture over the bread. Cover and refrigerate overnight, or for at least 6 hours.

The next morning: preheat oven to 350 degrees. Sprinkle fruit over the top of the soaked bread. Break cold butter into small pieces and add to the top of the casserole. Sprinkle cinnamon sugar on top of the fruit and butter. Bake for 40-45 minutes (until bread on top seems firm, not soggy).

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The Redhead

Wednesday night I spent a lovely evening with my friend Jason of NYC Daily Deals and I Dream of Pizza. One of the highlights was not being the only loser at the table to pull out a camera every time a dish was presented. Another highlight was the killer food. Can you say fried blueberry pie? This girl can.

The Redhead 349 East 13th Street between 1st and 2nd Avenue, New York, NY. The Redhead is a neighborhood joint with a bar occupied by locals and a cozy little dining room safe from the frat boys and hipsters that dwell in the neighboring NYU area. The menu is simple and brilliantly prepared, as if you were sitting in your grandmother’s kitchen… if your grandmother was super trendy and cool.

On the menu:
Flatbread with sausage, mushrooms, and mascarpone
Newport steak with fried green tomatoes, smashed ranch beans, and redhead steak sauce
Buttermilk fried chicken with cornbread and strawberry and spinach salad with almonds
Fried blueberry pie with lemon ice cream

Verdict: Hello, lovelyyyy. Fried chicken. Fried pie. But nothing was overdone or greasy. I didn’t leave the restaurant feeling like I’d just exited a Hardee’s. There wasn’t a single disappointing element in the meal, but the flatbread was the real star of te show: a crispy crust with melty cheese and perfectly tender toppings. It was almost like a pizza but sans sauce. After the little starter had disappeared I kinda wished I had another one. Or ten. Whatever. The fried blueberry pie was also incredible: tiny little empanada-like pastries filled with fresh blueberries and warm blueberry sauce over a scoop of tart lemon ice cream and topped with candied strips of lemon rind.

This here is comfort food at its best, y’all.

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