Blueberry Muffin Pancakes

August 1, 2012 9 Comments

So imagine the fluffy innards of a blueberry muffin but made in a skillet? Oh yeah, this is worth the time! But first you have to get the blueberries:

Walker is turning into a great picker and he can get the low berries! Although he eats as many as he puts into the bucket ;-)

The berries have done well. Without harsh heat this summer, the berries are ripening and not wilting:

He wasn’t happy when he found out that our haul last night wasn’t for him to sit and eat in the back yard (like he normally gets to do). I had plans though! He got the strawberry though….

I tucked the berries in the refrigerator over night (I did not wash them). When I got up this morning I made a batch of skillet pancakes for everyone. I got to use my turkey eggs once again. I am really hooked on them, although I have found the shells are much harder to crack than chicken eggs!

Blueberry Muffin Pancakes

Ingredients:

  • 2 cups white whole wheat flour
  • ½ cup organic granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • Zest of 1 lemon
  • 1 cup milk (dairy or non-dairy unsweetened)
  • 1 large egg, preferably locally raised
  • 2 Tbsp sunflower oil
  • 1 tsp pure vanilla extract
  • 1 cup fresh blueberries

Topping -

  • 2 Tbsp organic granulated sugar
  • 2 tsp ground cinnamon

Also -

  • Sunflower oil for cooking
  • Pure maple syrup for topping

Directions:

Heat a large non-stick skillet over medium heat. Mix the topping together in a small bowl.

Whisk the flour through lemon zest in a large mixing bowl. In a small mixing bowl whisk the milk through vanilla together. Add to the dry, stir till just combined. Fold in the blueberries gently.

Drizzle a bit of oil in the skillet, turn down to medium-low and add ¼ cup scoops of the batter to the pan, 3 to 4 scoops at a time, depending on pan size. Sprinkle some of the topping on each pancake. Cover and cook for 6 minutes. Take off the lid, flip over and cook uncovered for 2 minutes.

Repeat till done. Serve hot with plenty of syrup!

Makes about 11 to 12 pancakes.

~Sarah

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Blueberry Crisp

September 21, 2011 Leave a Comment

I had a large bag of frozen blueberries needing to be used up, they worked perfectly in this crisp. No worries with using frozen berries, they are cooked before making the crisp – solving the watery messes frozen berries often make in crisps and cobblers! But it wasn’t a perfect recipe. Partly it wasn’t sweet enough. Ah well. I liked it it but for Kirk it just wasn’t “dessert” tasting enough. So I think the recipe has potential but needs to be worked on. I think next time I will double the cornstarch in the berries and up the sugar in the berries as well.

Anyhow, after trying it I got the idea of using the leftovers (half a batch) in our oatmeal the next morning – and it was fabulous! So no waste….

Blueberry Crisp

Ingredients:

Blueberry Mixture -

  • 6 cups frozen blueberries
  • ¼ cup granulated sugar
  • 1 Tbsp cornstarch
  • 2 Tbsp orange juice (bottled is fine)

Crisp Topping -

  • ¾ cup + 2 Tbsp all-purpose flour
  • ¾ cup finely chopped walnuts
  • 3 Tbsp dark brown sugar, packed
  • 3 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 6 Tbsp Earth Balance buttery stick

Directions:

Preheat the oven to 350°.

In a large saucepan add 3 cups of the berries and the sugar, cook over medium heat until it is bubbling. Stir the cornstarch and orange juice together, add to the hot berries, stirring constantly until it is bubbling and thick. Add in the remaining berries, stir well and let heat through for a minute, take off the heat.

In a medium mixing bowl add the crisp ingredients and work the butter into the dry with your fingers, until a fine crumb.

Pour the hot berry mixture into an 8×8″ glass baking dish, cover evenly with the crumb mixture. Place on a cookie sheet and bake for 40 – 50 minutes and golden on top and the berries are bubbling.

Let cool a bit and serve.

Blueberry Crisp Oatmeal

Ingredients:

  • ½ batch blueberry crisp
  • 2 cups original almond milk
  • 1 cup old-fashioned oats
  • 2 Tbsp dark brown sugar, packed

Directions:

Add everything to a large saucepan, bring to a boil. Turn to medium-low and let cook for 5 minutes stirring often (it can stick to the bottom).

Serves 2 to 3.

~Sarah

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Blueberry Banana Bread (Vegan)

September 15, 2011 Leave a Comment

Hard to wrap around but this year I was picking fresh blueberries in the second week of September! I had been so worried that my blueberry crop was going to be lost to our cold summer but I was given a happy ending – and we had actually a pretty good year! The hot week we had last week ripened up the last ones and I had a cup or so I picked, after Walker picked through them, not so many ;-)   Add in a couple overly ripe bananas and it was bread time….yum!

Blueberry Banana Bread

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 stick Earth Balance buttery stick
  • 1 cup granulated sugar
  • 2 Tbsp flax-seed meal + 6 Tbsp water
  • 2 tsp pure vanilla extract
  • 2 medium very ripe banana, mashed (about ½ cup or so)
  • ¾ to 1 cup ripe fresh blueberries

Directions:

Preheat the oven to 350° and spray a 9×5″ bread pan.

Sift the flour, baking soda and salt together in a small bowl.

Mix the flax-seed and water together in a small bowl, set aside.

In a stand mixer add the buttery stick and sugar, beat until light and fluffy. Add the flax-seed mixture, beat in and then the vanilla. Add the bananas and beat in throughly.

Slowly add the dry ingredients and beat in.

Stir the blueberries in gently by hand.

Scrape into the prepared pan and smooth out. Bake for 1 hour to 1 hour 10 minutes, looking for a clean knife or toothpick in the center and golden on top.

For best taste (and cutting), let cool completely before enjoying! Store tightly wrapped and eat up within 2 days.

~Sarah

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Peanut Butter and Berry Oatmeal

September 1, 2011 1 Comment

Traveling takes a lot out of me and worst is how bad I eat. So when we get back home it is all about getting back into our groove once again! This was so tasty I made it two mornings in a row this week for Kirk and I :-) We have still been getting lots of blueberries off our bushes so it is a berry fest now – yum……Well that is if Walker leaves any berries for me to pick. Since he figured out that they are tasty and that he can pick them….my crops have dwindled.

Peanut Butter and Berry Oatmeal

Ingredients:

  • 2 cups original almond milk
  • 1 cup old-fashioned oats
  • ½ cup raisins
  • 4 ounce tub unsweetened applesauce
  • 2 Tbsp dark brown sugar
  • 1 tsp ground cinnamon
  • 2 heaping Tbsp chunky natural peanut butter
  • ½ cup fresh berries of choice

Directions:

Add everything through the cinnamon to a medium saucepan, bring to a boil. Turn down to medium-low and cook for 5 minutes, stirring often.

Take off the heat and stir in the peanut butter.

Dish up and top with the berries.

Serves 2.

~Sarah

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Blueberry Maple Oatmeal

August 30, 2011 2 Comments

A tasty way to use my delicious blueberries from my back yard this morning!

Blueberry Maple Oatmeal

Ingredients:

  • 2 cups original almond milk
  • 1 cup old-fashioned oats
  • 4 ounce container unsweetened apple sauce
  • 2 Tbsp pure maple syrup (plus more for topping)
  • 1 tsp ground cinnamon
  • ¾ cup fresh blueberries, divided
  • ¼ cup pecans, ground or chopped fine

Directions:

Add the milk, oats, applesauce, maple syrup, cinnamon and ½ cup of the blueberries to a heavy large saucepan. Bring to a boil, turn down to medium-low and let cook for 5 minutes, stirring gently often.

Take off the heat and dish up, top with the nuts divided and then the remaining blueberries. Drizzle on more maple syrup as desired.

Serves 2.

~Sarah

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Blueberry Sauce

February 14, 2011 Leave a Comment

A quick blueberry sauce for going with angel food cake tonight (the sauce is vegan friendly, the cake ain’t!) The sauce would work on many things though – on yogurt, cheesecake, oatmeal, pancakes, french toast, eating it by itself….that kind of thing ;-) I used up the last of 2010′s blueberries from my backyard. Sigh! At least it is only a couple more months till my bushes are once again full!

Blueberry Sauce

Ingredients:

  • 2 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar
  • ¼ cup orange juice
  • 1 Tbsp corn starch
  • ¼ cup orange juice
  • 2 tsp lemon juice (bottled is OK)

Directions:

Combine the berries, sugar and first amount of orange juice. Bring to a boil over medium-high heat. Meanwhile mix the corn starch with the remaining orange juice till smooth, pour into the boiling berries. Stirring constantly, turn to medium-low heat and cook for 1 minute. Take off the heat, add in the lemon juice. Let cool for 15 minutes before serving or chill for use on cold items. To prevent a ‘skin’ put plastic wrap directly on top.

~Sarah

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Blueberry Banana Walnut Oatmeal

November 21, 2010 Leave a Comment

Another quick and easy oatmeal for two.

Blueberry Banana Walnut Oatmeal

Ingredients:

  • 2 cups light vanilla soy milk
  • 1 cup old-fashioned oats
  • 1/4 cup packed brown sugar
  • 1/4 tsp ground cinnamon
  • 1/2 cup frozen blueberries
  • 1 banana
  • 1/4 cup finely chopped walnuts

Directions:

Add the milk, oats, sugar and cinnamon to a medium saucepan, bring to a boil. Turn to medium-low and cook for 5 minutes, stirring often. Stir in the blueberries, take off the heat and let sit for a minute or two. Dish up and serve the banana chopped up on top, sprinkled with the walnuts.

Serves 2.

~Sarah

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Blueberry Muffins

November 20, 2010 Leave a Comment

I came across the recipe for these muffins in a recent print ad for Truvia™. Considering I had a box of it in the back part of my pantry and a bag of frozen blueberries that needed using up, it sounded like a fun one to try. Overall I found the muffins to be quite tasty, both hot and later cold. You don’t taste the Truvia due to there being half regular sugar (though Truvia™ overall is pretty good tasting, it really helped me learn to like Stevia).

Blueberry Muffins

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 12 packets Truvia™ sweetener
  • 1/4 cup granulated sugar
  • 1/4 tsp kosher salt
  • 1 cup low-fat dairy milk
  • 1/4 cup liquid egg substitute (Egg Beaters®)
  • 1/3 cup canola oil
  • 1/2 tsp pure vanilla extract
  • 3/4 cup frozen or fresh blueberries

Directions:

Heat the oven to 400° and line a 12 slot muffin pan with paper liners.

In a large bowl whisk the dry ingredients together. In a small bowl mix the milk, egg, oil and villa together, pour over the dry, whisk till just combined. Stir the blueberries in gently. Scoop into the tins. Bake for 22 minutes or until golden brown on top.

Let cool for a few minutes and then transfer to a cooling rack out of the pan. Serve still warm with butter (or Brummel & Brown as we like!) on the side if desired.

~Sarah

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