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Gluten-free Blueberry Muffins….wild Maine blueberries at their best!

Good morning!! It’s a beautiful clear, crisp September morning and fresh blueberry muffins are on their way. I just went for a short paddle on the pond. The mist was rising over the warm water, the birds were chirping, the loon was diving for breakfast and the sun was peaking through the tree tops. This is my favorite time of year, when the air begins to cool and dry out. I love Fall!!!

I’m using up the last of the wild Maine blueberries in my refrigerator for a batch of muffins. We are heading to Belfast, Maine later today to meet up with my sister and her husband. They recently purchased an RV (a.k.a. motor home) and are camping on the coast. We decided to stay in a hotel instead of the cushion on top of their kitchen table…my aching back!

These muffins will be the perfect breakfast tomorrow morning as we sip coffee overlooking the Atlantic Ocean, watching the sun rise. I hope you are having a wonderful, long weekend…take some time to relax or do something fun…life is too short! Bon appetit!

P.S. I like to use my special “muffin-top” pan, but a regular muffin tin will work great, too.

Blueberry Muffins

2¾ cups Pamela’s Gluten-free Wheat-free Baking & Pancake Mix
2/3 cup sugar
1 stick butter(room temperature)
1 cup vanilla yogurt (room temperature)
2 eggs
1 teaspoon vanilla extract
1½ cups fresh blueberries (or thawed, drained frozen berries)

Preheat oven to 400 degrees. Grease 2 muffin pans. Combine Pamela’s mix and sugar in a large bowl. Cut in butter until it resembles fine crumbs. Combine yogurt, eggs and vanilla in a small bowl and pour all at once into flour mixture. Stir until just moistened. Gently fold in blueberries. Fill muffin cups two-thirds full and bake for 15-20 minutes or until golden brown. Remove from pans immediately. Makes 12-18 muffins.

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Posted by on September 1, 2012 in Breakfast

 

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Blueberry Cake to end 2011…

Gluten-free Blueberry Cake

Wow, this year flew past. I can’t believe we’re in to another new year already – I guess that happens as you get older. Well, the holidays were very nice this year. We spent Christmas weekend at home, with friends on the “Eve” and just the three of us for Christmas day. Somehow, the week after Christmas seemed to disappear – I had no time to write a post for this blog, although I did do a good amount of cooking. With my college son at home, it seems like I’m either cooking a meal, cleaning up after one, putting dishes in the dishwasher or taking them out. Also, I’ve been going to the grocery store at least three times a week! My son is a weight-lifter and can really empty the refrigerator and cupboards quickly… It’s so good to have him home!!!

To end the year, we were invited to our friends/neighbors for a family version of  “Chopped“. If you’ve never seen the American version on the Food Network, here’s a short summary:  four chefs have to prepare an appetizer in 20 minutes using mystery ingredients from a basket, one chef is “chopped” after the first round; then, three chefs prepare a main course in 30 minutes with a new set of mystery ingredients, another chef is “chopped” in the second round; finally, two chefs prepare dessert in 30 minutes with still another set of mystery ingredients and one chef is chosen as the winner.

Our friends modified this a little, having two teams and only preparing the main course, but it was still a lot of fun. My husband and I were allowed to be the judges – YUMMY! I was also the only one who brought the dessert for this meal – so I guess you could say that I won the dessert round – by default – but I’ll take it!

My dessert was gluten-free Blueberry Cake, made with fresh blueberries. It’s one of our favorites, especially in the summer when the local blueberries are ripe, but the store-bought ones work just as well. It’s very light and not too sweet, even with a light sprinkling of powdered sugar on top. Enjoy!

Blueberry Cake

 4 tablespoons butter, softened

¾ cup sugar

1 egg, beaten

2 cups Pamela’s Gluten Free Baking & Pancake Mix

½ cup milk

1 teaspoon vanilla extract

1 cup fresh blueberries

1 tablespoon powdered sugar

Preheat oven to 350 degrees. Grease an 8 x 8-inch baking dish. Using an electric mixer on medium speed, cream butter and sugar together until smooth. Add beaten egg and blend in. Add Pamela’s mix, milk and vanilla and beat on medium speed until smooth and light. Gently fold berries into batter with a spatula, do not beat in. Bake for 45-50 minutes. After cake cools completely, sift powdered sugar on top. Makes 8-10 servings.

** Options:  Can use fresh raspberries, blackberries or cut strawberries in place of blueberries.

 
3 Comments

Posted by on January 4, 2012 in Desserts

 

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