Chris' Recipes

Bon Appetite!

Blueberry Biscuit/Muffins

Written By: Chris - Mar• 17•14

I like to buy blueberry’s in bulk fresh from Costco when the prices are fair.  They are pretty large packages, so if they start to look like they may have reached the end of their freshness, or if we haven’t used the entire batch up before leaving for travels, I like to toss them into a zip lock baggie and store them in the freezer.  I then use them later in smoothies, pancakes or in muffins.  In terms of U.S. fruit consumption, blueberries rank only second to strawberries in popularity of berries. Blueberries are not only popular, but also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings.  Antioxidants are essential to optimizing health by helping to combat the free radicals that can damage cellular structures as well as DNA.  Flavors of blueberry’s range from mildly sweet (cultivated) to tart and tangy (wild) and are little nutritional gems bursting with flavor and are very low in calories.

As with most dishes that I prepare, I looked at a few recipes on line and worked with what I had on hand to create my own version.  Although these are muffins, they actually tasted a bit like biscuits and that’s a good thing!

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Ingredients: 

4 Cups Flour
4 Tablespoons Baking Soda
1 Cup Sugar
dash of Salt
2 Stick Butter, melted
2 Eggs, slightly beaten
1 Cup Milk
1/2 Cup Buttermilk
1 Tablespoon Vanilla
3 cup Blueberries
1/2 Cup Brown Sugar

Preheat oven to 350 degrees and grease either a pan of mini-muffin cups or 12 large size muffins; whereas I would recommend paper liners.

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In one bowl, mix butter, eggs, milks, salt and vanilla.  Mix on low speed until blended and then add sugar.  In another bowl, sift together flour and soda.  With a spoon, gently fold in the flour mixture.

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Fold in blueberries being careful not to mash them.

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Spoon into muffin cups and bake for ten minutes.

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Sprinkle brown sugar on top of each muffin and bake an additional 15 minues, until golden brown and springy to touch.

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Allow to cool and gently remove from pan with a fork.  I prepared these for a company function along with some other goodies for a brunch!

Enjoy!
Cheers!
~Chris

 

 

 

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