Old Fashion Blueberry Cobbler

Old Fashion Blueberry Cobbler from 101 Cooking For TwoA great old fashion blueberry cobbler from a classic recipe right out of 1972 (can you say Delorean). A wonderful sweet treat for company or family.

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Whole Wheat Blueberry Muffins

It’s breakfast treat time for my wife. She’s a good wife and deserves it. This is a simplified version of several recipes with excellent results.


I started with batter of half whole wheat and added some brown sugar and cinnamon for a flavor pop and then some quick oats for texture. I topped with some chopped oats, cinnamon and butter.  The topping is optional. You could just go naked since these taste so good or a simple sprinkle of white granular sugar would also be nice.

Rating

 An excellent muff.

Notes: I used frozen blueberries but fresh should be fine. You could do 100% whole wheat flour but that would probably be too dense. This are a little denser then some bakery muffins.

Preheat oven on 375 convection. Prep muffin pan with either paper cups or cover inside with butter using wax paper.

 Mix all dry ingredients in a large bowl.

 Start topping: Chop 2 T of quick oats.

Add to 1/4 cup AP flour, 2T butter, 1/2 tsp cinnamon and 4 T brown sugar. Cut butter in with a large fork.

Mix wet ingredients: 1/3 cup each of oil and milk, 2 eggs, 1 t vanilla extract. Mix well then add to dry and mix well.

Add 2 cups of blueberries and fold in gently.

Fill muffin tin with dough to about 3/4 full.

Add optional topping, go naked or sprinkle with granular sugar.

Bake for 25 minutes then cool on rack.

Whole Wheat Blueberry Muffins
by September-27-2011

I started with batter of half whole wheat and added some brown sugar and cinnamon for a flavor pop and then some quick oats for texture. I topped with some chopped oats, cinnamon and butter. The topping is optional. You could just go naked since these taste so good or a simple sprinkle of white granular sugar would also be nice.
Ingredients

Dry ingredients

  • 3/4 cup AP flour
  • 3/4 cup Whole wheat flour
  • 3/4 cup Brown sugar
  • 2 t baking powder
  • 1 t salt
  • 1 t cinnamon
  • 3 T quick oats

Wet ingredients

  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 t vanilla

Optional toppings

  • 2 T butter
  • 1/4 cup AP flour
  • 4 T Brown sugar
  • 2 T quick oats chopped
  • 1/2 t cinnamon

Instructions
1) Preheat oven on 375 convection. Prep muffin pan with either paper cups or cover inside with butter using wax paper.2) Mix all dry ingredients in a large bowl.3) For topping : Chop 2 T of quick oats. Add to 1/4 cup AP flour, 2T butter, 1/2 tsp cinnamon and 4 T brown sugar. Cut butter in with a large fork.4) Mix wet ingredients: 1/3 cup each of oil and milk, 2 eggs, 1 t vanilla extract. Mix well then add to dry and mix well.5) Add 2 cups of blueberries and fold in gently.6) Fill muffin tin with dough to about 3/4 full.7) Add optional topping, go naked or sprinkle with granular sugar.8) Bake for 25 minutes then cool on rack.
Details

Prep time: Cook time: Total time: Yield: 10 muffins

Updated

September 27 2011

DrDan

Blueberry Buckle – The Full Monty

If I’m going to the dark side (health wise) I might as well go all the way. In my Healthy Blueberry Buckle recipe I cranked down the fat and simple carbs and ended up at about 150 calories per serving. This is almost double that due to the real butter and sugar I used. The technique varied enough to warrant another post.

Rating:

It’s hard to say I will repeat this frequently because the caloric content and it is a “seasonal recipe” but boy is it good. A great company recipe.

Notes: The oil in the butter was noticeable with mild change in texture but I really don’t prefer one over the other.

Tools: 9 inch nonstick round pan but you can use something else properly coated. Three mixing bowl, a large, 2 medium.

Ingredients:
3 cups blueberries rinsed

Dry Mix
1 1/2 cup AP flour
1/2 cup whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t table salt
1 T cinnamon
4 T unsalted butter
3/4 cup sugar
Wet Mix
2 eggs
1/2 cup buttermilk (I used non fat dry reconstituted)
Topping
1/3 cup AP flour
1/3 cup sugar
1 t cinnamon
2 T soft butter

Instructions:

1) Preheat oven 375 not convection.

2) Mix dry mix together well in a large bowl, except butter and sugar. Chop butter into 1/8 inch cubes then cut into dry like you would butter into biscuits. Then add sugar and mix will. Set aside.

3) Mix topping in medium bowl and using a fork to cut in butter until all the
flour and sugar incorporated and granules are small.

4) Combine “Wet Mix” in a medium bowl. Mix well with fork.

5) Combine wet with dry. Mix with large spatula folding carefully.

6) Fold in blueberries about 1/3 at a time, again being gentle with dough.

7) Spray 9 inch round pan with Pam. Spread bladder evenly and then spread topping on evenly.

8) Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.

Blueberry Buckle – The Full Monty
by August 30, 2010

If I’m going to the dark side (health wise) I might as well go all the way.It’s hard to say I will repeat this frequently because the caloric content and it is a “seasonal recipe” but boy is it good. A great company recipe.
Ingredients

3 cups blueberries rinsed Dry Mix1 1/2 cup AP flour1/2 cup whole wheat flour2 t baking powder1/2 t baking soda1/2 t table salt1 T cinnamon4 T unsalted butter 3/4 cup sugar Wet Mix 2 eggs1/2 cup buttermilk (I used non fat dry reconstituted) Topping1/3 cup AP flour1/3 cup sugar1 t cinnamon2 T soft butter

Instructions
1) Preheat oven 375 not convection.2) Mix dry mix together well in a large bowl, except butter and sugar. Chop butter into 1/8 inch cubes then cut into dry like you would butter into biscuits. Then add sugar and mix will. Set aside.3) Mix topping in medium bowl and using a fork to cut in butter until all the flour and sugar incorporated and granules are small.4) Combine “Wet Mix” in a medium bowl. Mix well with fork.5) Combine wet with dry. Mix with large spatula folding carefully. 6) Fold in blueberries about 1/3 at a time, again being gentle with dough.7) Spray 9 inch round pan with Pam. Spread bladder evenly and then spread topping on evenly.8) Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.
Details

Prep time: Cook time: Total time: Yield: 8 servings

Updated

April 20, 2011

Healthy Buttermilk Blueberry Buckle with less than 150 calories

Healthy Buttermilk Blueberry Buckle from 101 Cooking For TwoIt’s high blueberry time in west Michigan but it’s high diet time in my house. So I healthied it up with decreasing the fat and sugar then add some whole wheat. The results: a must try recipe that is simple to make.

I picked two recipes as models and combined them with my modifications. Alton Brown’s recipe used twice the blueberries of the others. It was in since this is all about the blueberries. The other recipe from the Oregon Bed and Breakfast Guild which is a very nice simple basic recipe.

What I wanted to do:
1) Get as many blueberries in as possible.
2) Use Splenda for the sugar to get rid of a lot of simple carbs. (I also happen to be out of white sugar)
3) Add a little whole wheat for taste but not enough to effect the rise much
4) Use buttermilk and a little baking soda to get more rise. While some think blueberry buckle should be dense. I prefer something lighter with crumbs. Also I need the volume for all those blueberries.
5) The top needs to be great. I won’t skimp on the butter there. That will be for the next time.

Rating:

9.9 on the Wifo scale (a die hard blueberry lover)
Effort: 9 once I got my design together.

Notes:
If you’re not interested in lower calorie then use white sugar for the Splenda and 1/4 cup unsalted butter for the applesauce.
I don’t guarantee this but here is nutrition info using 10 servings from http://recipes.sparkpeople.com/recipe-calculator.asp . Most other recipes are right at 300 calories.

Amount Per Serving
  Calories146.4
  Total Fat3.8 g
  Saturated Fat1.9 g
  Polyunsaturated Fat0.3 g
  Monounsaturated Fat1.0 g
  Cholesterol49.1 mg
  Sodium42.4 mg
  Potassium60.3 mg
  Total Carbohydrate24.8 g
  Dietary Fiber1.4 g
  Sugars1.2 g
  Protein4.9 g

Tools: 9 inch nonstick round pan but you can use something else properly coated.

Ingredients:
3 cups blueberries rinsed

Dry Mix
1 1/2 cup AP flour
1/2 cup whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t table salt
1 t cinnamon
Wet Mix
2 eggs
1/2 cup buttermilk (I used non fat dry reconstituted)
1/4 cup unsweetened applesauce
3/4 cup granular Splenda (I know it’s dry but mix it in here)
Topping
1/3 cup AP flour
1/3 cup granular Splenda
1 t cinnamon
2 T soft butter

Instructions:

1) Preheat oven 375 not convection.

2) Mix dry mix together and mix very well.

3) Mix topping in small bowl and using a fork to cut in butter until all the
flour and Splenda in incorporated and granules are small.
4) Combine “Wet Mix” in a large bowl. Whisk for about 1-2 minutes until smooth.

5) Combine 1/3 of dry with the wet. Mix with large spatula folding carefully. Repeat twice more until all incorporated.

6) Fold in blueberries again being gentle with dough.
7) Place in 9 inch nonstick round pan. Spread topping on evenly.
8) Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.

Healthy Buttermilk Blueberry Buckle with less than 150 calories

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 10 serving

Healthy Buttermilk Blueberry Buckle with less than 150 calories

I healthied up Buttermilk Blueberry Buckle and came up with less than 150 calories. Give it a try today.

Ingredients

  • 3 cups blueberries rinsed
  • Dry Mix
  • 1 1/2 cup AP flour
  • 1/2 cup whole wheat flour
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t table salt
  • 1 t cinnamon
  • Wet Mix
  • 2 eggs
  • 1/2 cup buttermilk (I used non fat dry reconstituted)
  • 1/4 cup unsweetened applesauce
  • 3/4 cup granular Splenda (I know it's dry but mix it in here)
  • Topping
  • 1/3 cup AP flour
  • 1/3 cup granular Splenda
  • 1 t cinnamon
  • 2 T soft butter

Instructions

  1. Preheat oven 375 not convection.
  2. Mix dry mix together and mix very well.
  3. Mix topping in small bowl and using a fork to cut in butter until all the flour and Splenda in incorporated and granules are small.
  4. Combine "Wet Mix" in a large bowl. Whisk for about 1-2 minutes until smooth
  5. Combine 1/3 of dry with the wet. Mix with large spatula folding carefully. Repeat twice more until all incorporated
  6. Fold in blueberries again being gentle with dough.
  7. Place in 9 inch nonstick round pan. Spread topping on evenly.
  8. Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.
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Updated
January 31 2014