Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

10 Best Blueberry Recipes

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It’s  summer in Maine! Know what that means? Blueberries! A whole state full of them, growing wild everywhere! I live for these days. We pick blueberries on the weekend until we can’t see the sun. Cherishing every single berry, the flavor bursting in your mouth, tastes like the freshest day you have ever had, summer in your mouth!

I think I have about 100, OK, I am exaggerating, maybe 25 blueberry recipes on my blog. Not only is it my favorite berry — but it is one of the healthiest foods that you can eat. It’s highest in antioxidants so it’s a really great idea to eat blueberries everyday! I can help you with this!

I’ve included 10 of my favorite blueberry recipes for pancakes, muffins, cake, parfaits, scones, quick bread, cobbler, cupcakes and ice cream! Scroll through the slideshow to find your favorite blueberry recipe. A blueberry dream come true.

Best Blueberry Muffin~Brown butter and vanilla bean makes this blueberry muffin over the top with flavor! Get recipe here ~Moore or Less Cooking Food Blog.

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STRAWBERRY MUFFINS~LO CARB

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I was really in the mood for a muffin with fresh fruit, but they are so loaded with sugar and I didn’t want that sugar high and crash!

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I made a batch of these as it snowed another foot of snow!

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Lo Carb and delicious, and guilt free. They fill you up with the oat bran added. If your berries aren’t very sweet, add some more sweetener.

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I have also made these with raspberries and blueberries, they are delicious! These are freshly cut, steam is coming off from them!

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Blueberry Muffin

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Blueberry Muffin

I am on such a blueberry kick, yes this happens in August, I buy quarts of fresh Maine Blueberries from my local farmer. I love this, there is a box where you place the money that you are paying for the fresh produce, it’s based on the honesty policy. I just bought three quarts, yeah I did, because I could. Blueberry recipes swirling through my mind…

I had to make these, not just because my family can eat a dozen muffins in a day, but because I have been wanting to try one of my favorite baker’s recipe. Joy The Baker is her name, I have tested about 12 of her recipes, they are all wonderful. This is the latest. Brown butter makes the flavor amazing. Get yourself some blueberries and give it a try, you and your kids will be so happy you did!

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Blueberry Muffin
Author: 
Recipe type: Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
The Best Blueberry Muffin Ever!
Ingredients
  • 7 Tablespoons unsalted butter
  • ⅓ cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 cups fresh blueberries
  • For the Topping
  • 3 Tablespoons cold, unsalted butter, cut into ½-inch cubes
  • ½ cup all-purpose flour
  • 3½ tablespoons sugar
Instructions
  1. Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners, I sprayed my muffin pans with Pam and didn't use a liner.
  2. Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
  3. Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
  4. Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
  5. Divide the batter among muffin cups and spread evenly.
  6. To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
  7. Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.

 

I doubled the recipe and made 12 jumbo Blueberry Muffins!

Best Blueberry Muffin

 

Coffee Crumb Cake Muffins

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Brown Butter.

That’s the word on the street that makes everything baked taste even better. Don’t you know it’s a fact that everything tastes better with butter and everything tastes amazing with brown butter.

Well, that’s what I have read in baking journal’s.

I love coffee cake, yes, I really love coffee cake, any excuse for making a coffee cake is my perfect morning. But since I didn’t have an excuse to make coffee cake, I made coffee cake muffins.

I knew my kids would love to have one of these before they went off on their merry way to school…..I was so right and voted Best Mom of the Year because of it….well maybe I am exaggerating this point a bit!

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Coffee Crumb Cake Muffins
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
These are the best muffins ever! Delicious streusel and the perfect way to start your morning or afternoon!
Ingredients
  • 10 Tablespoons unsalted butter
  • ½ cup plus 2 tablespoons whole milk
  • 2 large eggs
  • 2 teaspoon vanilla extract or 1 vanilla bean ( I used a vanilla bean, cut the bean in half, scrape seeds with a sharp knife or use your thumb nail like I did)
  • 2¼ cups all-purpose flour
  • 1 cup sugar
  • 2¼ teaspoons baking powder
  • 1 teaspoon salt
  • For the Topping
  • 3 Tablespoons cold, unsalted butter, cut into ½-inch cubes
  • ½ cup all-purpose flour
  • 3½ tablespoons sugar
  • ½ teaspoons ground cinnamon
Instructions
  1. Put a rack in the upper third of the oven and preheat oven to 350 degrees F.
  2. Line muffin pan with paper or foil liners.
  3. Melt butter in a small saucepan over medium heat.
  4. Keep an eye on the butter.
  5. Melt and cook down the butter until little brown bits appear in the pan.
  6. The crackling will subside and butter will begin to brown fairly quickly after that.
  7. Keep a close eye. I burned my first batch.
  8. Remove from heat.
  9. If using vanilla bean, split the vanilla bean down the center, scrape the seeds out, and in a small bowl, rub the vanilla beans into the granulated sugar.
  10. I used my fingers.
  11. Set aside.
  12. In a medium bowl, whisk together milk, eggs, and vanilla.
  13. Add the brown butter and stir to combine.
  14. In a large bowl, whisk together flour, sugar, baking powder and salt in a medium bowl
  15. Add milk and butter mixture all at once, and stir gently to combine.
  16. To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.
  17. Sprinkle evenly over the batter in the cups.
  18. Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.
  19. Keep an eye on them… they dry out quickly.
  20. Cool in pan on a rack for 15 minutes then remove from the pan.
  21. Serve warm or at room temperature.

 

This recipe is semi- adapted from Joy The Baker’s Coffee Coffee Cake Muffins

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Cranberry Nut Muffins

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Cranberry Nut Muffins

Merry Christmas and a very Happy Healthy Holy New Year! This is my first blog post for 2012 and I am still in the Christmas spirit! Today is still Christmas on some of your calendars and I still have my tree up! Hubs gave me a new laptop as my big Christmas gift, he is just the most thoughtful wonderful person! Now I can blog anywhere in the world! I have one of those older brains, which takes me a while to figure out these new electronics, so please bear with me.This is why I haven’t blogged in weeks, but I am excited to learn and hoping it will make my life easier! This is one of my favorite recipes for the holidays or anytime. I really love the taste of cranberries, tart and crisp the way the cranberry bursts in my mouth. It has such a clean healthful taste as it lingers on, fruity-fresh. I have made this recipe before as a bread and wanted to experiment as to how they would turn out as a muffin.My kids absolutely adore muffins, I had to shoo my daughter away just to do a photo shoot, before the muffins were all gobbled up.
I use the whole cranberries, not chopped so that the muffins are bursting with cranberry flavor. Please make sure the cranberries are completely cooled so that you don’t have 3rd degree burns in your mouth like me…
I love how the cranberry muffins look with Lily’s Roses!
Oh great! The Barbie muffin paper got in the shot- so professional- Right??
It’s Christmas by the bay and unseasonably warm, but there are no complaints here from “The L. A. Girl”! I can get used to this Maine living…last I heard at the local donut shop is that we are going to be making up for it and it will be a “Wicked Snowy Wintah!!” OH-OH…. the word wicked and wintah is really scaring me….but wait…I can bake all day if I am snowed in..yippee!!
My favorite tugs.
I love our harbor, I am so lucky that I can walk here everyday!! I have counted my blessings for 2011 and am very excited for 2012. Happy New Year to you. Love, Nettie

Ingredients:

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange or clementine juice
1 tablespoon grated orange peel
2 tablespoons Vegetable oil
1 egg, well beaten
1 1/2 cups Fresh or Frozen Cranberries ( I use whole cranberries)
1/2 cup chopped nuts

Directions:

Preheat oven to 350ºF. Prepare muffin tins by placing muffin papers inside.If you are doing a photo shoot, leave the Barbie papers for personal use.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, oil and egg. Mix until well blended. Stir in cranberries and nuts. Use an ice cream scooper and scoop batter into muffin papers.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Makes 18- 24 muffins, depending on size.  This recipe has been linked up with my favorite fabulous blogs!

  shabby creek cottage Newlyweds-blog.com Button

 

 
 
 

Easy Cinnamon Pumpkin Cake Muffins & VIDEO

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Pumpkin season is just around the corner! I am too excited to share my Easy Cinnamon Pumpkin Cake Muffins with you!
These ultra soft and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd pleaser!
Is it a cake or is it a muffin? YOU DECIDE!!
Because, it was 42 degrees this morning – in October- no way- yes way – I know, I was in shock too, especially after being in Boston this week with 75 degree weather! Because, it was so cold I was holding my tea mug just to get my hands warm.

Because, it is fall and this happens in New England. Because, everywhere I turn I see pumpkins – subliminal food/baking advertising. Because, I am not making pumpkin pies until that wonderful day in November.

Because, I am not ready to start raking, but rather baking. Because, I am not supposed to start every sentence with a preposition, that was drilled into my brain in parochial school. So I will not start off by saying because, just that I really want to turn on the oven and bake Easy Cinnamon Pumpkin Cake Muffins.
Easy Cinnamon Pumpkin Cake Muffins
I think that the word muffin is another word for cake. ” Mommy, may I have a slice of cake for breakfast?” – No. ” Mommy, may I have a muffin for breakfast?” – Sure go ahead, have two!

Makes sense to me! So, these are Easy Cinnamon Pumpkin Cake Muffins. Or you can just tell yourself they are muffins.

  

 

Here is what you will need. Flour, baking powder, baking soda, salt, pumpkin, vegetable oil, eggs, pumpkin pie spice, sugar and cinnamon. I used the large can of pumpkin and doubled the recipe.

I usually double recipes and give baked goodies as gifts, my waistline is much happier about this. The recipe on this page is not doubled.
Mix Pumpkin, oil, eggs, sugar and pumpkin pie spice together with a whisk.
Mix flour, baking powder, baking soda, and salt. Then add to wet mixture.
Mix dry mixture and wet mixture until just combined.
Use your favorite ice cream scooper and  place two scoops into muffin tins.
Sprinkle cinnamon sugar on top of muffins before you place in oven to bake.
Bake for 25 minutes, insert a knife or toothpick to test if it is done, it should come out clean.
MMMMMM- warm- cinnamony- pumpkin perfection.
If you love pumpkin and cinnamon- you will love these- super moist and fluffy.
Pretty morning breakfast pumpkin muffins.
Ray’s Chinese dragon peeking his head out of the foliage protecting our home. I think of my father in law every time I pass the dragon.
Pee Gee Hydrangeas. During the fall months, they start turning a beautiful shade of cream and rose.      

Easy Cinnamon Pumpkin Cake Muffins

 Ingredients for Muffins

  • 15 ounces solid packed pumpkin
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pumpkin spice
  • 1 1/4 cups sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Cinnamon Sugar topping

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Method

  1.  Preheat oven to 350 F. Place liners in muffin tins.
  2. Blend with a whisk in a large bowl- pumpkin, oil, eggs,sugar and pumpkin spice. In a separate bowl mix flour, baking powder, baking soda and salt. Mix dry ingredients to pumpkin ingredients until just combined.
  3. In a small bowl, mix cinnamon and sugar.
  4. Use an ice cream scoop and place two scoops of batter in muffin tins. Sprinkle with cinnamon sugar mixture. Bake until puffy and golden brown and when inserting a knife or toothpick comes out clean, about 25 minutes.
  5. Cool in pan on rack for five minutes, transfer muffins from pan to rack and cool to warm or room temperature.

NOTE: If you can not find Pumpkin Spice: Here is how you can make your own ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl.

If you can not find canned pumpkin, you can also substitute baked pumpkin.

Please remember to SHARE on FACEBOOK 

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I HOPE THAT YOU ENJOY MY VIDEO!

Save Print
Easy Cinnamon Pumpkin Cake Muffins
Author: 
Recipe type: Breakfast or dessert!
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Pumpkin season is just around the corner! I am too excited to share my Easy Cinnamon Pumpkin Cake Muffins with you! These ultra soft and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd pleaser! Is it a cake or is it a muffin? YOU DECIDE!!
Ingredients
  • Muffins:
  • 15 ounces solid packed pumpkin
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pumpkin spice
  • 1¼ cups sugar
  • 1½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Cinnamon Sugar topping:
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 F. Place liners in muffin tins.
  2. Blend with a whisk in a large bowl- pumpkin, oil, eggs,sugar and pumpkin spice.
  3. In a separate bowl mix flour, baking powder, baking soda and salt.
  4. Mix dry ingredients to pumpkin ingredients until just combined.
  5. In a small bowl, mix cinnamon and sugar.
  6. Use an ice cream scooper and place two scoops of batter in muffin tins. Sprinkle with cinnamon sugar mixture.
  7. Bake until puffy and golden brown and when inserting a knife or toothpick comes out clean, about 25 minutes.
  8. Cool in pan on rack for five minutes, transfer muffins from pan to rack and cool to warm or room temperature.

 

Adapted from Gourmet Magazine and Smitten Kitchen.

Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now lives with her artist husband. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|
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