Tag Archives: blueberry

The Blueberry Birthday

Buttermilk Blueberry Muffins

My little guy turned one last week and so we’re back after a long weekend of action-packed 1st birthday festivities! One thing for sure, this kid loves food, he eats anything I put in front of him. Yesterday he tried out tomatoes, cucumbers and kiwi, smacking after every bite he popped in his mouth.

His birthday breakfast was a huge blueberry muffin, which was shoved almost entirely whole into his mouth. Hope you enjoy as much as he did!

Recipe:

2 1/2 cups all-purpose flour

3/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup canola oil

1 egg

1 1/2 cups low-fat buttermilk

1 1/2 cups fresh or frozen blueberries

In a large bowl combine all flour, baking powder, salt and sugar then make a well in the center of the mixture.

In a small bowl combine buttermilk, egg and oil. Pour mixture into the well and then gently fold wet and dry ingredients together until just blended. Do not overstir or muffins will be dense.

Gently fold in blueberries. Then drop batter into muffin cups filled 2/3 full. I like to sprinkle about a half teaspoon of raw sugar on top of each muffin before baking for a crunchy, sweet crust on top.

Bake in a 400 degree oven for 20-25 minutes. Makes about 15 muffins.

Notes:

These muffins freeze really well. Just double the recipe and store half in the freezer for later.

I like to use the foil muffin cups that don’t require using a muffin pan so there’s no mess to clean-up.

Short stack

Whole Wheat Blueberry Pancakes

My Grandaddy called me short stack. He was not so tall himself but he was the friendliest person you would ever meet. He was larger than life and never met a stranger. I think he prided himself on being a good teacher of life, you know street smart skills. He taught us all to play golf, taught my mother how to burn rubber in all 4 gears when she started driving and showed me how to make pancakes.

On Sunday mornings at Nana and Grandaddy’s they would have the coffee brewing, the intercom radio playing through the house and Grandaddy would have his griddle ready to go. He would pour the batter on the griddle as I stood and watched him explain that the pancakes had to bubble perfectly before you could flip them.

So to this day I credit him on my love of making pancakes on the weekends, how to golf and how to be a good friend!

Recipe:

1 cup whole wheat flour

1/4 cup all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tbsp sugar

1 egg

2 cups low fat buttermilk

1/2 tsp vanilla

1 cup blueberries, fresh or frozen

Mix together all dry ingredients. Then add egg, buttermilk and vanilla. Stir well and then fold in blueberries.

Heat a large skillet or griddle to medium heat. Coat with canola oil spray. Pour 1/4cup of batter onto griddle for each pancake.

When bubbles appear around the egdes and middle its time to flip. Cook about a minute or two per side or until golden brown.

Makes 12 4″-5″ pankcakes.

 

 

 

My pancake taste tester gave his stamp of approval for this recipe!