Oatmeal-Whole Wheat Blueberry Muffins

Recipe from Betty Crocker

"Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot." 








Ingredients:
1 cup buttermilk
1 cup old-fashioned oats
1/3 cup vegetable oil
1/2 cup packed brown sugar
1 egg
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

• 1Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• 2In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• 3Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Blueberry Scones

Recipe from Martha Stewart

Ingredients: (Makes 8)
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Directions:

1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

Tips & Tricks:
Too much mixing, kneading, and baking will produce dry and tough scones.

Blueberry Cornbread

Recipe from Sunset Magazine

It's another Blueberry Tuesday.  Here's my confession.  I love cornbread.  I always have.  It is an indulgence that I rarely allow myself, but when I do I am instantly in heaven.  Second confession: I'm not normally a fan of sweet cornbread.  However, this recipe has me curious.  I may have to try this one.  What do you think?  Of course I will comment when I do.  If you try this first, let me know how it turns out.


Ingredients:

• 2 large eggs 
• 1 cup buttermilk
• 1/4 cup (1/8 lb.) butter, melted 
• 2/3 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 2/3 cup dehydrated masa flour (see note above)
• 1/4 cup sugar 
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries, rinsed

Ingredients:

1. 1. In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.
2. 2. Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.
3. 3. Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.
4. Nutritional analysis per piece.

Blueberry Breakfast Casserole

Recipe from Florida Monthly

Ingredients:
2 cups fresh blueberries, rinsed & dried
8 large eggs, beaten
1⁄4 cup maple syrup
1 loaf of your favorite bread
1½ cups low fat milk
4 oz low-fat cream cheese, cold (so it can be cubed)
1⁄4 cup butter, melted
Cooking pan spray

Directions:
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Cut cream cheese into small cubes.
Lightly spray a 9x9x2-inch baking dish. Place half of the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries.
In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread.
Cover casserole with foil and bake for around 45 minutes. Insert a tooth pick in the center of the casserole, and if the toothpick comes out clean, remove the foil so the casserole can brown on top. Let cool slightly and serve warm with extra maple syrup on the side.

Blueberry Sour Cream Banana Bread

Recipe from Banana Bread Blog

Ingredients:
3/4 cup butter
3 cups white sugar
1/2 teaspoon salt
3 eggs
16 ounce sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 teaspoons baking soda
4 1/2 cups all-purpose flour
6 very ripe bananas, mashed
1 cup of chopped pecans
3-4 cups of blueberries




Directions:
Prepare 4 regular loaf sized pans and grease them.
Add and mix butter and sugar followed by salt, baking soda and flour in a big bowl.
Mix eggs, mashed bananas, sour cream, vanilla and cinnamon in a separate bowl.
Combine the 2 and add in pecan nuts and blueberries.
Transfer the mixture to the 4 pans and sprinkle pecan nuts on top.
Bake at 300 for approximately 1 hour.
Check if the loaf is ready by inserting a toothpick. If it comes out clean, it’s ready to be taken out of the oven.

Double Chocolate Donuts

Recipe from Delish

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups cake flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 1/2 oz bittersweet chocolate, grated
• 4 oz bittersweet chocolate, chopped
• 1 cup sugar
• 3/4 cup buttermilk
• 4 tablespoons unsalted butter, melted
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 4 cups (more as needed) vegetable oil, for frying
• 3 tablespoons heavy cream
• 2 tablespoons white nonpareils

---

Directions

1. Make the dough: Sift the flours, cocoa, baking powder, baking soda, salt, and cinnamon together in a large bowl, add the grated chocolate, and set aside. Combine the sugar, buttermilk, butter, eggs, yolks, and vanilla together in a large bowl and whisk until smooth. Add the flour mixture gradually, stirring until the ingredients are just combined. Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate for at least 1 hour or up to 6 hours.
2. Make the doughnuts: Turn the dough out onto a generously floured work surface. Dust the dough lightly with flour and roll out to about 1/2 inch thick. Cut out doughnuts using a 3-inch doughnut cutter and transfer to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
3. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 365°F. Fry the doughnuts three at a time -- 1 1/2 to 2 minutes per side. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.
4. Make the glaze: Place remaining chocolate in a heat-proof bowl and set aside. Bring cream in small saucepan to a simmer over medium heat. Pour over the chocolate, let sit 30 seconds, and stir until smooth. Top doughnuts with chocolate glaze and sprinkle with nonpareils. Serve immediately.

Lightest Fluffiest Donuts with Pink Glaze

Recipe from Delish

Ingredients:
1/2 cup whole milk

• 1 tablespoon whole milk
• 1/3 cup olive oil
• 1/2 cup water
• 4 1/2 teaspoon active dry yeast
• 3/4 cup sugar
• 1/4 teaspoon sugar
• 1/2 cup sour cream
• 2 large eggs
• 2 large egg yolks
• 2 teaspoon salt
• 2 teaspoon vanilla extract
• 4 1/2 cup all-purpose flour
• 4 cup vegetable oil, (more as needed for frying)
• 1/2 cup confectioners' sugar

Directions:

Make the dough: Coat a large bowl with vegetable oil and set aside. Gently warm 1/2 cup milk and oil in a small saucepan over medium heat. Combine the water and yeast in a large bowl, stir to dissolve, and sprinkle with 1/4 teaspoon sugar. Let stand for 5 minutes. Add the warm milk and oil to the yeast mixture and stir to combine. Add the remaining sugar, sour cream, eggs, yolks, salt, and vanilla and stir to combine. Add the flour gradually. Transfer the dough to a lightly floured surface and knead until smooth. Place it in the prepared bowl and turn to coat. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume — about 2 hours. Punch dough down, re-cover the bowl with plastic wrap, and refrigerate for at least 2 or up to 12 hours.

Make the doughnuts: Turn the dough out onto a generously floured work surface. Lightly flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them and their holes to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts and holes until all dough is used. Chill doughnuts and holes for 30 minutes.

Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time until golden — about 2 minutes per side. Remove doughnuts and holes with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts and holes.

Make the glaze: Combine the remaining milk and confectioners' sugar in a small bowl and stir until smooth. While doughnuts and holes are still hot, dip them in the glaze and transfer to a wire rack until glaze is set and doughnuts are cool. Serve immediately.

Pink Glaze Recipe:

Ingredients:

• 1 bag (20-oz) frozen strawberries
• 1/2 cup sugar
• 1 1/2 cups confectioners' sugar
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon pure vanilla extract

---

Directions:

1. Make the glaze: Place strawberries and 2 tablespoons water in a small saucepan and cook over medium heat until thick — about 30 minutes. Run the contents through a food mill and strain into a small saucepan. Add 1/2 cup sugar and cook until sugar dissolves and mixture thickens to a syrup — about 15 minutes. Combine powdered sugar, butter, vanilla, and 4 tablespoons of the syrup in a medium bowl and whisk until smooth. Use immediately.

Blueberry Streusel Bread

Recipe from Spoonful of Sugar Blog

What could be better than warm bread on a Tuesday morning?  Warm Blueberry Streusel Bread!  I found this recipe on the Spoonful of Sugar Blog.  I happened across it this morning, and it is definitely worth a visit.  She has lots of yummy recipes.  I've shared the blog link below the recipe image.  


Ingredients:
4 tbsp butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups fresh blueberries


Topping Ingredients:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
4 tbsp butter, cut in pieces


Directions:
Preheat the oven to 375 F. Grease a 9" square baking dish.


With an electric mixer, cream the butter with the sugar until light and fluffy. Add the egg and beat to combine. Then mix in the milk until blended. Stir in the flour, baking powder, and salt and stir just enough to blend the ingredients. (The less stirring, the more tender your bread will be.) Add the blueberries and stir gently, trying to not break the blueberries.  Pour the batter into the prepared dish and spread out evenly.


For the topping, place the sugar, flour, cinnamon, and butter in a mixing bowl. Cut in with a pastry blender until the mixture resembles coarse crumbs. Sprinkle the topping over the batter in the pan.  Bake until a cake tester inserted in the center comes out clean, which is about 45 minutes.

Strawberry Cake Doughnuts

from Stetted Blog

Ingredients: 
Makes 6 doughnuts
1 cup whole wheat pastry flour
1/3 cup raw sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup milk
1 egg
1 tbsp melted butter
1/3 cup diced strawberries
1 tbsp pure maple syrup


Directions:
Adapted from the Wilton doughnut pan recipe
Preheat oven to 425 and grease doughnut pan. In a small bowl, stir together berries and syrup. In a large bowl, mix together dry ingredients, then add milk, egg, and butter, stirring until just combined. Add berries. Fill each cup about 2/3 full. Bake for 7-9 minutes, until tops spring back. Let cool 5 minutes before removing from pan, if you can. Eat as is or dip in chocolate glaze.

Strawberry Buttermilk Doughnuts

from Oprah

How cute are these!  Ok, I know that doughnuts aren't the healthiest breakfast in the world, but in moderation these look like a healthier version of the doughnut in that they are baked.   You can purchase doughnut pans at a lot of home good stores, or the website suggested that you could also bake them in muffin tins.


Ingredients: (Serves 12)
2 cups flour
1 cup cane sugar
1 tsp. baking soda
1 tsp. kosher salt
1 cup canola oil
3/4 cup buttermilk
1 tsp. vanilla extract
2 eggs
1 tsp. vinegar
3/4 cup finely chopped strawberries, divided
1 cup powdered sugar

Directions:
Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking soda, and salt. In a medium bowl, stir together oil, buttermilk, vanilla, and eggs, then add to dry ingredients. Stir just until combined, add vinegar, and mix thoroughly. Fold in ½ cup strawberries. Lightly grease a doughnut pan (if your pan has 6 holes, work in 2 batches). Fill molds three-quarters full and bake until golden brown, about 12 minutes.

Meanwhile, make glaze: Whisk together remaining ¼ cup strawberries, powdered sugar, and 1 Tbsp. water, adding more water if necessary. Place doughnuts on a cooling rack set on a sheet tray and spoon glaze on tops. Let dry 5 minutes before serving.

Croissant French Toast with Fresh Strawberry Syrup

from Southern Living

Syrup Ingredients:
1 quart fresh strawberries, sliced 
1/2 cup sugar
1/4 cup orange liqueur or orange juice 
1 teaspoon grated orange rind 

• 
  
• Directions:
• Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.
• 
  
• French Toast Ingredients:
• • 4 large day-old croissants
  • 3/4 cup milk 
  • 2 large eggs 
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter 
  • 3 tablespoons powdered sugar
  • Sweetened Whipped Cream (optional)
  • • Fresh Strawberry Syrup
  • • 
      
  • • Directions:
  • • 1. Slice croissants in half lengthwise.
  • • 1. Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
  • • 1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.

Cinnamon Raisin Bread

from Martha Stewart

Ingredients: (Makes 2 Loaves)

• 2 cups plus 1 1/2 teaspoons warm water (100-110 degrees)
• 2 1/2 teaspoons active dry yeast
• 5 3/4 cups bread flour, plus more for dusting
• 2 tablespoons nonfat powdered milk
• 4 teaspoons sugar, plus more for sprinkling
• 1 tablespoon salt
• 3 tablespoons unsalted butter, melted and cooled
• 2 cups dark raisins
• Canola oil, for bowl and plastic wrap
• 3/4 cup sugar
• 7 teaspoons cinnamon
• 1 large egg, beaten
• 4 tablespoons unsalted butter, melted and cooled
• 1 large egg white, beaten

Directions:

1. In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
2. Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
3. Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.
4. Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.
5. Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

Cinnamon Raisin Breakfast Rolls

from Southern Living

Ingredients:

• 1 (18.25-oz) pk French vanilla cake mix
• 5 1/4 cups all-purpose flour
• 2 (1/4-oz) envelopes active dry yeast
• 1 teaspoon salt
• 2 1/2 cups warm water (105° to 115°)
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter or margarine, divided and melted 
• 1/2 cup raisins, divided
• 3/4 cup chopped pecans, divided
• 1 cup powdered sugar
• 3 tablespoons milk 
• 1/2 teaspoon vanilla extract
• 
  
• Directions:
• 1. Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), free from drafts, 1 hour.
  2. Combine 1/2 cup sugar and cinnamon.
  3. Turn dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans.
  4. Roll up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
  5. Remove from refrigerator, and let stand 30 minutes.
  6. Bake at 350° for 20 to 25 minutes or until golden; cool slightly.
  7. Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans.