No Slivers Here

May 26, 2009

Lemon-Blueberry Muffins

Filed under: Breakfast, Fruit — Tags: , , — bettylou79 @ 9:35 pm

Last week I was in the mood to bake and muffins were the first thought that came to mind.  I love how simple muffins are to put together and then they just go into the oven.  I love them!  I was also inspired by the blueberries that I spied in my freezer.

I consulted my mini library of cookbooks for a recipe that I liked but finally decided to head to my other trusted friend, Cooking Light.  I loved how moist and fluffy these muffins were.  I was amazed at the amount of power behind the tablespoon of lemon zest.   I didn’t think that it would be enough but it was wonderful.  I froze half of these and my husband and I ate the rest as dessert or breakfast for a few days.

I strongly suggest you make these.  I think these would be great for a brunch.  Enjoy!


Lemon-Blueberry Muffins

‘Source: Cooking Light


  • 2  cups  all-purpose flour
  • 1/2  cup  sugar
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • 1/4  cup  butter
  • 1 1/4  cups  low-fat buttermilk
  • 1  large egg
  • 1  tablespoon  grated lemon rind
  • 1  cup  blueberries
  • Cooking spray
  • 1  tablespoon  fresh lemon juice
  • 1/2  cup  powdered sugar


Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.


September 7, 2008

Fresh Blueberry Sauce

Filed under: Breakfast, Dessert, Fruit — Tags: — bettylou79 @ 2:12 am

I found this recipe in an old Cooking Light magazine that my mom gave me. I get them when she is done with them and I tear out the recipes I like, almost all of them, and toss the rest! Gotta love recycling!!

We recently went blueberry picking and ended up with 7 pounds of blueberries. So, needless to say they are taking over the freezer. We decided to make blueberry pancakes with Fresh Blueberry Sauce. The sauce smells so good when it is cooking! It was a little of blueberry overload this morning at breakfast with blueberry pancakes and blueberry sauce! Oh well! It was great anyway!! I highly suggest you make this! We made it last summer too and served it over vanilla ice cream! Yummy!

Fresh Blueberry Sauce

source: Cooking Light My Recipes


1 cup water
3/4 cup sugar
1 cup fresh blueberries
1 teaspoon butter
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon ground nutmeg


Combine 1 cup water and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 5 minutes or until sugar dissolves, stirring constantly. Add blueberries and remaining ingredients to pan; return to boil. Reduce heat to medium; cook 4 minutes or until berries pop, stirring occasionally. Remove from heat.


12 servings (serving size: about 3 tablespoons)

July 20, 2008

Blueberry Pancakes

Filed under: Breakfast, Fruit, Main Dish — Tags: , — bettylou79 @ 1:17 am

I found this basic pancake recipe in my Everyday Food magazine about 2 years ago and have been using it ever since. I just can’t bring myself to buy Bisquick or any other pancake mix since I’ve started making this recipe. I make a up a large batch of the dry mix and put it in an air tight canister. Here is the recipe for the large batch. Look for the Make and Store Extra Mix title. As you can see I put blueberries in my pancakes this time. I also like my blueberry pancakes with some powdered sugar. I used to not like anything on them, no butter, no syrup, nothing! I felt that the toppings took away from the flavor of the blueberries! Things change!

Source: Everyday Food

Large Batch

Whisk together 3 cups flour, 6 tablespoons sugar, 2 tablespoons baking powder, and 1 1/2 teaspoons salt; store in an airtight container in a cool, dry place (this makes enough for 12 servings of 3 to 4 pancakes per person). For four servings: Place 1 1/4 cups mix in a bowl. In a separate bowl, whisk together 1 cup milk, 2 tablespoons melted unsalted butter or oil, and 1 large egg; add to dry mix, and whisk just to combine

Here is the recipe for just the Basic Pancakes with no left over mix.


  • 1 cup all-purpose flour (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup


  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.

June 9, 2008

Blueberries in August 2007

Filed under: Bread, Breakfast, Dessert — Tags: , , — bettylou79 @ 6:28 am

Last summer Nate and I went blueberry picking at a farm near our apartment. We were quite surprised that a farm existed in the area that we live. Our area is known more for the many software giants and other dot coms that are thriving. The area is also known for it’s wealthy people and extra large houses but I would not say it is known for farms. Nevertheless I was very happy to find a blueberry farm that lets you pick! Here are a few pictures from the farm and the muffins that I made. We froze the rest of the berries and are just now finishing them off.

Just one of the buckets!

An artistic shot taken by Nate.

Food photography will get better, I promise!

Streusel Topped Blueberry Muffins



  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups fresh blueberries
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, diced


  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having “purple” batter)
  3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don’t stir. Spoon batter into prepared cups.
  4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
  5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully.

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