A Blueberry Morning

Blueberry Muffins

 

It’s super cold – winter blew in last night leaving everything gray and bone-chillingly cold.  We are having a lazy day inside and all I can think about are these warm blueberry muffins with cold butter and hot blueberry syrup soaking into every crumb.  My mom made this combination quite frequently for us, growing up.  I associate them with cold, Sunday mornings. We needed something rather fast while getting ready for church, yet warming at the same time.  Something Mom could pop in the oven and then have time to get ready, herself!  She would boil the blueberry liquid and add a little sugar to make a wonderful blueberry syrup to pour on top of the muffins.  That was always my favorite part.  Just HOW blue can I make this muffin?

So when I saw a can of wild Maine blueberries in the grocery store, my mind went instantly to these muffins and I had to make them for us.  Mom’s were better, but that’s to be expected 🙂  Stay warm, today, Lubbock!

Blueberry Muffins with Butter Blueberry Muffins with Blueberry Syrup

Blueberry Muffins with Blueberry Syrup*
makes 12-16 muffins

12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups blueberries (fresh, frozen or I used a can of blueberries packed in water – that part is important if you use canned)

Preheat the oven to 375F. Line 16 muffin tins with papers and spray the papers with non stick spray.  Whisk the cake flour, baking soda, powder and salt in a large bowl.  In another bowl, whisk the sugar, oil, egg and yogurt until smooth.  Add the dry ingredients and stir just until combined.  Reserve the juice that comes in the can of blueberries and put it on the stove in a small saucepan with 1/4 cup sugar and let it come to a boil.  Reduce the heat and simmer during the baking time of the muffins.

Fold the blueberries into the batter and divide among the muffin cups.  Bake for 20-25 minutes, until the tops are golden brown.  Remove and remove from the pan, letting them cool upside down for about 10 minutes.  Split, add a copious amount of salted butter and drown in blueberry syrup.  Cheers.

*adapted from Alton Brown’s Blueberry muffin recipe

Advertisements

Dark Chocolate Chip-Pecan Pancakes

Chocolate Chocolate Chip Pancake stack

I opened up this recipe this week with the intention of pinning it to my Pinterest recipe board.  Then I went to my recipe board and discovered that I’d pinned this exact recipe four times over the last 2 years.  My subconscious must really want these pancakes.  I decided, no more pining for a pin!  I made these bad boys this morning for breakfast, right when the clouds rolled in and it started raining.  We enjoyed the rest of our coffee on the front porch while watching the rain and I’d be lying if I said it wasn’t the perfect way to spend the morning.

These pancakes are intense, rich, but not too sweet.  I accidentally left out the melted butter from the batter (believe me that I would never do that intentionally) and they turned out just fine!   Matt had pancake syrup on his and I had creme fraiche sweetened with a bit of honey on mine and I will proudly say that my way was the best.  But his way photographed better 🙂 Whatever you decide to put on top of these pancakes, be it whipped cream, syrup, powdered sugar, yogurt, it’s going to be the right decision.  The baby girl loved them, too and called them “panpays”, which was nearly the cutest thing I’d heard all week.

Enjoy your weekend!  Hope you find time to make these desert-like pancakes at some point!

Chocolate Chocolate Chip Pancakes

Chocolate Pecan Pancakes*
makes about 10 pancakes

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pecans
  • 4 tablespoons vegetable oilPreheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes.

    In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more.

    Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning).

    Stack ’em up and enjoy, topped with anything you’d like!

*recipe adapted from Martha Stewart Living

Stack of Chocolate Pancakes