Blueberry Muffins

Tuesday, July 1, 2008

We had some blueberries that my mother-in-law gave us. Hubby wanted his favorite dessert – blueberry pie. I knew that we’d be eating a lot of junk this coming week with the holiday and with family in town, so I wanted to make something more healthy to use up the blueberries.

I didn’t have any ripe bananas to make my go-to blueberry muffin recipe, so instead I thought I’d try this one from Katie’s blog. Everything I’ve made from her blog has been amazing and this was no exception. I read that Katie uses a mixture of flours in hers so I did the same. I had some brown rice flour and whole wheat flour from previous baking adventures, so I used some of that up.

These muffins are great. They’re fairly dense and full of blueberries. I was worried about how many the recipe would make since it uses 4 1/2 cups of flour. It made 21 for me. As usual, I put them each in individual ziploc bags (once cooled) and popped them into the freezer.
Katie’s Dad’s famous Blueberry Muffins (from Good Things Catered) – makes ~2 dozen4 1/4 c. flour – I used 3/4 c whole wheat flour, 2 c brown rice flour, 1 1/2 c AP flour
3/4 c. sugar
1 tsp baking soda
3 1/2 tsp baking powder
pinch salt
3/4 pint blueberries fresh frozen (not that store-bought gooey, melty junk, REAL blueberries, put in the freezer) – I used 1 pint fresh blueberries
1 1/2 c. water
3 heaping Tbsp yogurt
1 Tbsp butter, melted and slightly cooled
3 Tbsp oil – I used applesauce instead
3 eggs (2 whites, one with yolk)
1/2 tsp vanilla extract
1 tsp dried orange zest – Mine wasn’t dried
Preheat the oven to 400 degrees and prepare a nonstick muffin tin with baking spray.

In medium bowl, add flour, baking soda, baking powder, and salt and whisk to combine.

Set aside.

In blender (or, if you’re me…your stand mixer) add yogurt, water, butter, oil, eggs, vanilla, orange zest and sugar and blend until completely combined. (I accidentally put the sugar in with my dry ingredients! The muffins turned out ok though)

Pour wet ingredients into a large bowl (or just keep them in the stand mixer bowl).

Add blueberries to dry ingredients and toss to combine.

Slowly fold dry ingredients into wet ingredients with a large wooden spoon until just combined (there will be small bits of flour still present).

Spoon batter into muffin tins, dividing evenly (you are filling these all the way up. Almost OVER full. Trust me, they are big, but they won’t spill over if your baking powder is good.)

Sprinkle sugar over tops of each muffin (about 1 tsp per 6 muffins)

Reduce oven temp to 375 and bake until toothpick inserted into center of muffin comes out clean, about 20-23 minutes.

Breakfast

2 comments »

23 Responses to “Raspberry Meringue Cookies”

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1

Steph — January 16, 2009 at 1:09 am

These are so cute and perfect for Valentine’s Day!
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2

bensbaby116 — January 16, 2009 at 1:43 am

They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!
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3

Linds — January 16, 2009 at 1:05 pm

Those looks absolutely lovely! Great job!
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4

Melissa — January 16, 2009 at 1:34 pm

How pretty, pink & perfect!
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5

Kristen616 — January 16, 2009 at 2:43 pm

Not only are they SO pretty but they look delicious! I love that flavor combination.
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Erin — January 16, 2009 at 2:54 pm

I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!
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Colleen — January 16, 2009 at 4:46 pm

These are BEAUTIFUL!
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Jen — January 16, 2009 at 4:59 pm

These would be perfect for a baby shower. You could probably use any flavor jello in them.
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9

Joelen — January 16, 2009 at 4:59 pm

gorgeous pic and the flavor of raspberry and chocolate is wonderful!
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10

Lori — January 19, 2009 at 2:27 am

Those look amazing. I love that first photo, nicely done!
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mooskietx — January 19, 2009 at 3:59 pm

Just looking at the picture makes me feel like i need to go to the gyms in Boston.
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12

Katie — January 20, 2009 at 12:58 pm

Oh my gosh, these look INSANELY awesome!! I want one right now!!
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13

Lucy — February 20, 2009 at 12:14 am

These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????
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Jen — February 20, 2009 at 1:21 am

You could definitely use blue jello.
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Alicia — February 20, 2009 at 3:43 am

These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?
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Jen — February 20, 2009 at 2:47 pm

I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).
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creativecarryout — February 20, 2009 at 3:05 pm

I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
Thanks,
Michelle
http://oneordinaryday.wordpress.com/
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Jen — February 20, 2009 at 9:15 pm

Thanks for the compliments!
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Jennifer — February 21, 2009 at 11:57 am

Those are so cute!!!!!!!!
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Erin — March 3, 2009 at 2:03 pm

Ok, you’ve inspired me…

http://erinsfoodfiles.blogspot.com/2009/03/vanilla-bean-meringues.html
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colleen — March 9, 2013 at 10:32 am
Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.
- beantownbaker — March 9th, 2013 @ 3:01 pm
  
  Glad you enjoy them!
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behance — October 12, 2018 at 5:06 pm

I feel useful from the sharing you bring. Thank you for the value you bring to the reader