I usually don’t crave muffins but for some reason I really wanted some homemade blueberry muffins to accompany my morning coffee. These muffins aren’t too sweet, are super moist (thanks to the sour cream), and are packed with nutritious blueberries. You can also substitute for any other berries you wish, such as raspberries or mulberries.
The below recipe is dairy-free, however feel free to substitute for real milk and sour cream (or yogurt) if you wish.
- 1 1/4 cups all-purpose flour (you can also use Almond or Whole-Wheat flour)
- 1 teaspoon baking powder
- Pinch of salt
- 2/3 cup sugar
- 1 egg
- 1/2 cup vegetable oil
- 1/3 cup Almond milk
- 1 teaspoon vanilla
- 1/2 cup dairy-free sour cream ( I use Tofutti – it actually tastes really good!)
- 1 1/2 cups blueberries
- Additional sugar for topping (optional)
Pre-heat the oven to 375.
In a small bowl, combine the flour, baking powder and salt. Mix to combine. In another bowl, combine the sugar, egg, oil, milk and vanilla. Gradually stir in the flour mixture. Stir in the sour cream until well mixed then gently fold in the blueberries.
Grease a muffin pan or add muffin liners. Pour batter into the muffin tin, filling it to the top. Add a few more blueberries to the top and sprinkle with a little bit of sugar.
Bake for 25 minutes. If you used frozen berries, you may need to bake it for about 4 minutes longer. Check muffins with a toothpick – if the toothpick comes out clean they are ready! Let cool before enjoying.
Makes 10 muffins.
These free-form tartlets scream summer and are so easy to make. You can make the dough ahead of time in large batches (just double the dough recipe below) and keep the dough in the fridge for a few days or freeze up to two months.
- 1 1/2 cups all-purpose flour
- 10 tablespoons butter, chilled and cut into pieces
- 1/2 teaspoon salt
- Ice water (4 tablespoons)
Process flour and salt in food processor until combined. Add butter and pulse until mixture resembles coarse crumbs – about 6-8 pulses. Add one tablespoon of ice water at a time and pulse until dough begins to form small curds. Dough should be crumbly.
Transfer dough to a lightly floured counter. Using the heel of your hand, smear small amount of dough against the counter until all crumbs have been worked. Divide dough into four section and form each section into 3-inch disks. Wrap each disk tightly with plastic wrap and refrigerate for 1 hour. Let dough sit on counter top for 5-10 minutes before rolling.
Roll each disk into 7-inch circle between two small sheets of floured parchment paper. Keeping the dough between the parchment paper, refrigerate until firm (15 minutes).
- Basket of mulberries (can substitute with your favorite berry)
- 3-4 peaches, sliced
Pre-heat oven to 400 degrees and adjust rack to lower-middle position. Gently toss peaches and mulberries with 2 tablespoons of sugar. Remove the dough from the refrigerator and remove the top sheet of parchment from each dough circle. Keep bottom sheet of parchment paper and transfer dough circles to a baking sheet. Mound fruit in the middle of the dough, leaving 1 1/2 inch border around the edge of the fruit. Carefully fold dough over fruit, pleating it every 1-2 inches as needed. Repeat with remaining fruit and dough circles.
Quickly brush the sides of the dough with water and sprinkle tartlets with a little sugar. Transfer baking sheet to oven and bake until crust is golden brown and fruit is bubbling, about 40 minutes. Rotate baking sheet halfway during baking.
Transfer tartlets with sheet to a wire rack and let cool for 10 minutes. Remove bottom sheet and let cool on rack until juices have thickened, about 15 minutes. Serve slightly warm or at room temperature with vanilla bean ice cream.
Makes 4 tartlets.
Adapted from The Complete Cooking For Two Cookbook
It’s mulberry season once again and this year our two trees are producing more mulberries than ever. These beautiful reddish-black berries are only here for a few months during the summer and are similar in appearance to blackberries with a tart, slightly sweet flavor.
Enjoy this easy to make summer puffed pancake recipe for breakfast or dessert.
- 3/4 cup all-purpose flour
- pinch salt
- 3 tablespoons unsalted butter
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup milk (I used almond milk)
- 1 cup mulberries and raspberries (you can substitute with blackberries)
- Powdered sugar
Pre-heat oven to 450 degrees. Add butter to a cast iron skillet and place in the oven.
Mix together the flour and salt. In a separate bowl, mix together the eggs, vanilla and milk. Add to the dry ingredients and whisk until smooth.
Remove the cast iron skillet from oven and pour in batter. Top with berries of choice and bake until pancakes are puffed and golden, around 12-15 minutes. Dust with powdered sugar (or maple syrup – my Husband’s favorite) and cut into slices.
Looking for a refreshing summer cocktail recipe? Check out our Lavender-Mulberry Muddle recipe.