Simple Savory & Satisfying: fresh blueberries

Tuesday, July 1, 2014

Chocolate Covered Blueberries

Last winter I discovered chocolate covered cranberries and they quickly became one of my favorite snacks. In fact, months later I'm still craving them, but sadly cranberries are out of season. Then I saw the carton of blueberries in the fridge and thought why not? I've made yogurt covered blueberries before and they were fabulous. Why not chocolate covered blueberries? The only drawback to these is that Eric likes them too, where as I had the chocolate covered cranberries all to myself.

Ingredients:
2 cups fresh blueberries, rinsed and dried
1 cup semi-sweet chocolate chips (or any kind of chips you'd like)

Directions:
Line cookie pan with waxed paper.

Melt the chocolate in a microwave-safe bowl in the microwave on high. Microwave for 30 seconds, stir, and repeat as needed until chocolate is melted.

Pour the blueberries into the melted chocolate and gentle stir with a spatula until all the blueberries are covered in chocolate. With a fork, transfer the cranberries one by one to the cookie sheet. Place in the refrigerator until chocolate hardens.

Enjoy!

~Krissy

More Berry Recipes:
White Chocolate Filled Raspberries
Blueberry Muffins
Strawberry Chocolate Chip Muffins
Pancakes with Raspberry Sauce
Blueberry Chocolate Chip Brunetties
Sugared Cranberries
Michigan Cranberry Brownies

Monday, June 16, 2014

Blueberry Muffins

Blueberry pancakes and blueberry muffins, two of my favorite breakfast meals. When I saw the blueberries, all pretty and plump and blue, at the grocery store--and on sale--I had to get some. First thing I did with them was make muffin (I will soon be making blueberry pancakes and maybe even chocolate covered blueberries). I love these muffins because they aren't super sweet and they have a delicious crumble on top.

Recipe adapted from here.

Ingredients:
Muffin
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/2 cup blueberries*

Crumble Topping
1 tablespoon butter, room temperature
1/3 cup brown sugar, packed
2 tablespoons flour
1/4 teaspoon ground cinnamon

*You can use fresh or frozen blueberries, but if you're using frozen blueberries, do not thaw; just toss them in frozen.

Directions:
Preheat oven to 400 degrees. Line 12-cup muffin tin with paper liners.

In a small bowl, combine all the crumble topping ingredients until you have a texture of coarse crumbs. Set aside.

In a large bowl, whisk together flour, sugar, salt, and baking powder.

In a second bowl, combine egg, oil, and milk. Pour the wet ingredients into the dry ingredients and stir (be careful not to over mix). Fold in blueberries.

Divide equally between the 12 cups. Generously sprinkle crumble on top of the muffins. Bake for 20 to 25 minutes or until the center of the muffins set.