MONDAY MORNING RECIPE - BLUEBERRY MUFFIN FOR ONE

The original recipe came from food blog OneDishKitchen hosted by Joanie. The original recipe is here. I always recommend paying a visit as there are more things to see (I have added Joanie’s tips below this recipe). It is always interesting to read all the comments but most of all, see other delicious recipes she shares. 

Blueberry Muffin for One

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt 

2 tablespoons salted butter - melted

3 tablespoons sugar

1 large egg yolk

1/2 teaspoon vanilla extract

4 tablespoons milk (any kind of milk can be used whether whole, low-fat or non-dairy like almond or soy)

1/2 cup blueberries

Preheat the over to 400 degrees. F. (200 degrees C).

In a small bowl mix the flour, baking powder and salt.

In a medium bowl, stir together the melted butter and sugar. Add the egg yolk, vanilla and milk, then whisk until smooth (it was nice not to have to get the electric mixer out).

Stir in the dry ingredients until just combined. Next, gently fold in the blueberries.

Pour the batter into a buttered 10-ounce ramekin and place it on a baking sheet.

Bake for 15 to 20 minutes until the top is golden and a skewer or tip of a sharp knife inserted in the center comes out clean.

Remove from the oven and let cool slightly on a rack.

Enjoy warm with butter.

Joanie's notes:

Check your baking powder: expired baking powder can lead to a dense muffin, so make sure it is fresh.

Don't overmix: stir just until the flour is fully mixed in. A few lumps are fine but overmixing can make the muffin dense.

It was nice not having to use the electric mixer. 

Use a baking sheet: place the ramekin on a small baking sheet to catch any drips. It also makes it easier to remove from the oven.

Watch the bake time: the muffin is done when the top is golden and skewer comes out clean with a few crumbs.

Bake and enjoy while fresh: this muffin tastes best warm and straight from the oven

In case you would rather copy and paste, and if I can remember, I will add the website in full.

https://onedishkitchen.com/blueberry-muffin-recipe-for-one/

What did I think? Because of the cooler temperature today (8-19-25), I took the opportunity to bake this muffin. I have been wanting to try it for some time. It is for one person but there is more than enough to eat half, after cooling, and save the other half til later.

I had to bake it about five to 10 minutes longer than the recipe called for. Our oven runs on the colder side, and even though it was on 400 degrees F., it was cooked inside but pale on the top. I was looking for golden brown. I put the broiler on for two or three minutes, and that did the trick. 

I sprinkled a little on the top to make it look a little prettier. Next time I think I would brush melted butter on the top before putting it in the oven and see if that would help the browning process. Any ideas from any of you out there, and suggestions you may have, would be very welcome.

This is the ramekin dish I used. I coated the inside with just the right amount of melted butter before adding the batter. Once cooked and after loosening the sides all the way around with a small kitchen knife, the muffin slipped right out.

I used almond milk as I had just enough left in the bottom of the container. I was curious as I had never tried it in baking before and had run out of regular milk. I couldn’t tell the difference when I ate the muffin.

That’s about all I can think of but if you have any questions, please put them in the comment section and I'll do my best to answer.

Thanks for looking everyone, 

have a great week and Bon Appétit!

MONDAY MORNING RECIPE POST - JUMBO BLUEBERRY BANANA MUFFINS

For breakfast one morning I decided to make this recipe.  It comes from a food blog called "Tried and True Recipes", hosted by Kari.  My thanks to the food blog's host for sharing this delicious muffin.  I recommend visiting as she adds a lot more information than I have here, I always enjoy the photos and so many other great recipes to try.  

Jumbo Blueberry Banana Muffins - makes 12

3 ripe bananas 

2 large eggs room temperature

⅓ cup milk room temperature

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

¾ cup brown sugar

6 tablespoons butter, softened

1 tablespoon baking powder

¾ teaspoon salt

¾ teaspoon ground cinnamon

1 ½ cups fresh blueberries

Topping (optional)

½ cup brown sugar

½ teaspoon ground cinnamon

1 tablespoon softened butter

Preheat oven to 400°F. Place muffin liners in the cups of a muffin pan or spray the pan with cooking spray and set it aside.

Mash the bananas and place them in a large mixing bowl. Add in the eggs, beating after each one. Mix in the milk and vanilla extract.

In a separate large bowl, blend together the flour, brown sugar, butter, baking powder, salt, and cinnamon using a pastry blender or the back of a fork.

Slowly add in the dry ingredients to the banana mixture. Mix just until everything is combined. Don't over mix.

Using a spatula, gently fold in the blueberries.

Fill the lined jumbo muffin cups ¾ of the way full.

If making the topping mixture, put those ingredients in a small bowl, mix together until combined and sprinkle evenly over each muffin. 

Bake for 25 minutes. (If you have used regular muffin tins, bake for 15-18 minutes.) 

Let cool slightly before serving.

We enjoyed our muffin very much and served it with strawberries, as you can see in the photo.

I added a little more milk as my batter seemed too thick.

I also added 1/2 cup of chopped pecans to the batter.  Walnuts would be good also.

I didn't make the extra topping this time. It was excellent without.

I tested mine to see if they were done by pushing a wooden tooth pick in the top center.  I have also used the point of a sharp knife.  Mine came out with a little uncooked batter attached, so I put the muffin tray back in for another two to three minutes and that did the trick.  Oven temperatures vary so you might not have this problem.  Our oven runs on the cooler side.

When no longer hot, I wrapped the extra muffins in foil and put them in the freezer for another time.

You can copy and paste the following address if you prefer it to the link above.

https://jeanniestriedandtruerecipes.com/blueberry-banana-jumbo-muffins/

I feel like I have rushed this a bit tonight, so if you have any questions, please let me know in the comment section.  

Thanks for looking, have a great week and...

MONDAY RECIPE POST - BLUEBERRY COBBLER

Blueberry Cobbler

I found the recipe here at Circle B Kitchen.  It is actually called Blueberry Breakfast Cobbler at the website, but I served it after dinner.

1/2 cup (1 stick) butter at room temperature
Zest from 1 large lemon (optional)
7/8 cup sugar 
2 cups flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups fresh blueberries
1/2 cup plus 2 tablespoons buttermilk
1 tablespoon raw sugar for sprinkling on top

Preheat oven to 350 degrees Fahrenheit.

Grease a 9-inch square baking dish

In a large bowl, cream together the butter, lemon zest and sugar until light and fluffy.

Stir in the buttermilk.

Place the blueberries in a small bowl.

Place the 2 cups of flour in a medium bowl, and then remove 1/4 cup of the flour and add it to the blueberries in the small bowl. 

Toss together to coat the fruit.

Place the 2 cups of flour in the medium bowl, and then remove 1/4 cup of the flour and add it to the blueberries in the small bowl.  

Toss these together to coat the blueberries.  At this point you can also add an extra tablespoon of sugar along with the flour.

Add the baking powder and salt to the flour in the medium bowl and whisk to combine.

Add the flour mixture into the butter mixture.

Stir to combine.

The batter will be fairly stiff.

Spread 1/2 of the batter into the prepared pan and then top that with the blueberries.

Using your fingers, place the rest of the batter on the top, doing your best to cover the blueberries but it's fine if you have any gaps. It doesn't have to be perfect.  I say this because mine had a lot of gaps and it didn't detract from the look or the taste.

Sprinkle the top of the batter with the raw sugar.

Bake for 45 to 50 minutes or until the top begins to brown ever so slightly.  You don't want to get it very brown. 

Let cool for a little before serving.

And what did we think of this dish?  Very yummy!

There were a couple of changes made, but first of all I put mine in for 50 minutes and it came out darker than I would have liked but it still tasted great.  The next one I make I will pay more attention towards the end of cooking time and start looking at the 40 minute mark.

I didn't have enough blueberries so I used half blueberries and half strawberries.  I have mixed berries before and knew this would make a nice combination. 

I also did not have any buttermilk, so used my two-percent milk.

I didn't have any raw sugar and used regular. 

Thanks for looking and have a great week.

MONDAY RECIPE POST - BLUEBERRY COBBLER

When I invited friends over recently, I looked for an easy dessert to finish off the meal I prepared.  It was a light main course and I splurged a bit on the dessert.  It was 414 calories per serving.  However, a whole portion seemed excessive, so I dished out half at approximately 207 calories.  It was more than enough.  A little whipping cream finished it off.  I found the original recipe here.  Once again I recommend looking at the original, to see any notes its host has mentioned, and to look at other recipes you might enjoy.

Blueberry Cobbler

Preparation time: 10 minutes

Cooking time:      50 minutes

Whole time:          1 hour

Servings:               6 but I think you can get 12

smaller portions.

Calories:               414 calories but more than enough to split one portion in half and share.

A box of yellow cake mix

6 cups of blueberries
1 to 2 tablespoons of sugar

1 stick of butter 

1-1/4 cups of water

Preheat the oven to 350 degrees.

Rinse your blueberries thoroughly and drain well.  Roll them into a clean tea towel for an extra dry if necessary.

In a 9 x 13 baking dish, spoon the yellow cake mix into the bottom fairly evenly.  You don't really have to be too corner-to-corner as you'll see from the following directions.

Next, put the blueberries over the cake mix and spread out a bit, here again not too corner to corner.  

Sprinkle 1 to 2 tablespoons of sugar over the blueberries.  

Pour the 1-1/4 cup of water over the top of the berries and cake mix.

Gently toss the berries and cake mix to allow the water to settle towards the bottom of the baking dish.  (Instructions say to give it a little shake if you need to.  Also that if the berries aren't very juicy, add a little more water.  If they are plump you need to add less.  I didn't do either, it was fine with the stated amount.)

Cut the stick of butter into 8 pieces and place evenly over the top.

Place in the oven and bake 45 to 50 minutes.

Other things our host noted:

"The amount of sugar and water you use will vary on the berries themselves.  Before you start, make sure you taste the berries so you add the right amount.  If they're sweet you won't want as much sugar.  If they're tart you might want to add a little more.

It's also important to pour the water over the top and then be sure everything is mixed.  You want the berries and the water to settle into the pan before baking!" 

Also:

"You can freeze this dessert.  Once frozen and when ready to use, thaw overnight in the fridge.  Pop into the oven and bake at 350 degrees until everything is warm and bubbly."

What did we think of this dessert?

This is definitely in the favorite folder, as it was delicious and the aroma in the house was heavenly.  I can't remember the last time I cooked blueberries in anything.  I usually add them to my oatmeal or in a smoothie.  This will definitely be a company dessert, or for a special treat.

There weren't a lot of leftovers. Everyone enjoyed this dessert and there were requests for seconds.  We did have a couple of portions left which we will be freezing for another day.

This would work well with other fruit. I will try it with cherries next time. You can use your own favorite for this one. 

Thanks for looking and enjoy your week!

Bon Appétit!