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
1/2 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.
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
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup milk (I used almond milk)
1 cup mulberries and raspberries (you can substitute with blackberries)
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.
Here we go round the mulberry bush, The mulberry bush, The mulberry bush. Here we go round the mulberry bush So early in the morning.
Each summer I look forward to harvesting red mulberries from our two Persian mulberry trees (yes, trees — they actually don’t grow on bushes.) Native to Asia, these large reddish-black berries are only available for a short period during the summer months and are similar in appearance to blackberries. The flavor? A succulent mix between sweet & tart. Great right off the tree, these berries are also fabulous in salads or… try reducing them down and drizzled on pound cake or ice cream or even used as a sauce for your favorite protein. Being that it’s summer, I’ve decided to make a deliciously refreshing cocktail using the fresh-picked mulberries. (Oh and by the way, if you have a tree or are working with mulberries — be careful as they stain!)
20 medium sized Mulberries (or 10 large ones)*
1 tablespoon Lavender Simple Syrup (recipe below)
2 ounces vodka
5 mint leaves
Drizzle of honey
Fresh lemon juice, 1/2 lemon
Soda water, fill
Combine mulberries, mint, small drizzle of honey and simple syrup in cocktail shaker. Muddle until mulberries are juiced. Add ice, vodka and lemon juice. Shake and strain pulp using a sieve. Pour over ice in glass and garnish with extra mulberries and lavender sprig. Cheers to summer! ~Crystal
Lavender Simple Syrup
1 cup sugar
1/2 cup water
2 tablespoons lavender buds (fresh or dried)
Bring sugar, water and lavender to a boil in a small saucepan. Simmer until sugar has dissolved. Remove from heat and let steep for 15 – 30 mins. Strain lavender buds and transfer syrup to a container with lid. Refrigerate for up to a month. BTW – This recipe makes more then needed for one cocktail. Since you can store it for a while in the ‘fridge, experiment this syrup in other cocktails, over Greek yogurt, ice cream or as a sweetener substitute. Share with us how you used your lavender syrup on twitter @ApronsStilettos or in the comments below.
*I used mulberries since we have two beautiful trees in the backyard. Your specialty markets may carry them so ask around. Raspberries can certainly be substituted. Just remember that they will be slightly more tart than mulberries. Experiment and share with us your spin on this cocktail!