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Oatmeal Cookie with Raisins and Walnuts

Looking for sweet healthy treat? Yes, you can’t go wrong with oatmeal, raisins and walnuts…all wrapped in a lightly sweet oatmeal dough.

Lately I have been baking a lot these cookies and when I feel like having something sweet in between meals I go for one of these cookies and I am happy.

– Why are these cookies so good?

Well, these cookies are slightly crispy and chewy, and the combination of raisins and walnuts are amazing…sweet and nutty.

– How easy is to make these cookies?

Super easy, by the time the oven is at the right temperature I can guarantee you that the cookies are ready to go in…no wasting time.

– How to make the raisins soft, juice and plump?

Before anything else I like to soak the raisins in water, rum or brandy…and lightly heat in the microwave, so when added to the cookie dough they are soft and very moist. Do not worry about children eating these cookies as the alcohol will be totally evaporated.

– Why should you give this recipe a try?

Okay, I am sure that you all made oatmeal cookies before, and I am sure that they were all very good…but I urge you to try this one and you can tell me what you think about this recipe…do we have a deal?

Ingredients:

  • 1 stick of unsalted butter (113 g)
  • 40 g brown sugar
  • 10 g sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 70 g all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 100 g old-fashioned oat
  • 100g raisin, pre-soak in approximately 4 tablespoons of water, brandy or rum draining before adding to the cookie batter
  • 100 g walnut, small piece and slightly toasted

Method:

Preheat the oven to 375oF.

In a small bowl, mix the flour, cinnamon, nutmeg (if using) salt and baking soda.

In the bowl of an electric mixer (or using a hand mixer), beat together the sugars and butter until creamy and fluffy. Add in the vanilla and the egg, make sure to scrape the bowl occasionally.

Add the flour mix it into the creamed mixture, mixing until just combined. Mix in the oats until just combined.

Add the raisins and the walnut into the oatmeal batter.

Use the 3 tablespoons size cookie scoop to portion and drop it onto baking sheets, spacing them a couple inches apart.

Turn the temperature to 350oC and bake until slightly dark and chewy, 10 to 12 minutes.

If you like a crispier cookie, let them bake longer.

Remove the cookies from the baking sheet and let them cool on a wire rack.

– If you enjoy this healthy and simple recipe, please take a look on these…

Thank you for visiting Color Your Recipes…have a colorful week!




Light and Rich Blueberry Muffin

These blueberry muffins are so light and yet rich in flavor, great for breakfast or an afternoon snack. They are loaded with blueberries, moist, soft and slightly crumbly.

I picked so many blueberries from my Sunshine Blue, which is small to medium size blueberry planted in a large planter. It is so much fun to be able to pick your own

– Why is this muffin recipe different?

Two different combinations were used…butter with vegetable oil and, cake flour with all-purpose flour. Vegetable oil not only lighten the batter are well as give moist. Cake flour will give the batter a lighter texture.

– How easy is this recipe?

Like most of the muffin recipes, it is pretty straight forward, just make sure to not overmix the batter.

– Can I use frozen blueberries?

Absolutely, I used fresh ones because by blueberry bush was loaded with blueberries. If using frozen blueberries, lightly coat the berries with all-purpose flour before adding to the batter.

– Are you ready for the recipe?

Ingredients:

  • 85 g all-purpose flour
  • 85 g cake flour
  • 70 g sugar
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • Lemon zest to taste
  • 1 egg
  • 40 g butter, melted
  • 30 g vegetable oil
  • 80 – 100 g milk
  • 1 teaspoon vanilla extract or vanilla paste
  • 2 tablespoons Greek yogurt
  • 200 g fresh blueberries

Method:

Preheat oven to 400oF.

In a medium bowl mix all the dry ingredients, sift the flours. Add the lemon zest and use a whisk to mix.

In a measuring cup place the egg, melted butter, vegetable oil and complete with milk until the 1 cup mark.

Add the vanilla extract or past and mix well.

In another medium bowl, place the Greek yogurt and pour the egg mixture on it.  Mix well until an uniform mixture.

Add the dry ingredients on the egg mixture and mix gently. Do not overmix.

Add the blueberries and mix gently stir.

Scoop the batter into prepared muffin cups.

If there is empty cup, fill with approximately 1 inch of water.

Put the trays into the preheated oven for 10 – 12 minutes, then lower the temperature to 375oF and bake for another 5 – 7 minutes.

Remove from the oven and let it cool before serving.

– If you enjoy this simple and easy recipe you might want to look are these recipes..

Did you know that blueberries and considered one of the healthiest fruits? It is loaded with antioxidant, vitamins and soluble fiber.

Thank you for visiting Color Your Recipes…have a colorful week!




Pavlova with Passion Fruit Curd and Berries

An exquisite recipe for pavlova filled with passion fruit curd, lightly sweet homemade whipped cream, and fresh seasonal berries.

– Why do you need to make this dessert?

Because it is super easy, so beautiful and, extremely delicious…seriously…I have made this pavlova many times and trust me, people that tried it will remember you forever.

– What can you make in advance?

For this recipe you can make in advance the meringue shell and keep in an air-tight container and the passion fruit curd.

On the day you are serving the pavlova you will need to whip the cream, wash the berries and assemble…which is a lot of fun, since all the “hard” part has been prepared.

– Can I use other fruits?

Absolutely, I have made the same recipe using kiwi, mango, grapes, pineapple, dragon fruit…you name it. Use whatever fruit is in season.

– What to do if not serving the pavlova at home?

I did it many times…I pack all the components of the pavlova separately and place in an insulated container and assemble when it is almost time to serve. Trust me, you will be surrounded by all the guests while you are assembling the dessert which make it even more remarkable. Moreover, you will hear lots of “oh”, “uh”, “wow”, and everyone will want to sink their fork in it.

– Did I convince you to make this dessert?

Ingredients:

  • 5 egg whites
  • 220 g sugar
  • 2 ½ teaspoon corn starch
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • 1 pinch salt
  • 1 pint heavy cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla extract
  • Passion Fruit Curd from HERE.
  • Fresh blueberry and strawberries

Method:

Preheat oven to 275oF or convection oven at 250oF

In a bowl, whisk the eggs whites with vinegar.

Once the egg whites are foamy add vanilla extract and the sugar in thirds.

Whisk until stiff peaks.

Sprinkle the corn starch on the meringue and mix gently.

Mold the meringue according to your like.

Bake for 2 hours. Lower the temperature to 200oF and bake for another 45 minutes or until the meringue is crispy.

Let it cool completely.

At this point you can assembly the meringue or store in an air-tight container for later use.

How to assembly

Place the meringue shell on the serving plate. Add a layer of passion fruit curd, then whipped cream and topped with fruits. If wish dust with powdered sugar on top.

– If you enjoy this recipe you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Fresh Berries Trifle

Who does not love cake layered with fresh berries, light vanilla custard cream, whipped cream loaded with small pieces of strawberries and topped with a sweet and gooey Italian meringue?

– Why should you try this recipe besides the lovely look of it?

Because each bite of this trifle is packed with deliciousness light cake, light cream custard (legere cream), whipped cream with bits of strawberries, fresh blueberries and strawberries and a hint of gooey meringue. Get the feel of it?

– How difficult is to make this trifle?

It is not difficult, but laborious since there are many components (layers) to it.

The layers are the following: simple vanilla cake, custard cream, whipped cream, Italian meringue, and fresh berries.

And it is true that you can have most of the “layers” coming directly from the store…but nothing will beat the freshness and the deliciousness of homemade one

– What is legere cream?

Please don’t let all these fancy terms intimidate you.  Legere cream is nothing more than a mix of whipped cream with custard cream or cream patisserie if you want to use impressive terms.

– Is there a need to say more? Let’s get to the recipe.

Ingredients:

– Chiffon cake

Recipe from HERE.

– Custard cream (Patisserie cream)

  • ½ vanilla bean
  • 150 g milk
  • 3 egg yolks
  • 45 g sugar
  • 18 g cake flour
  • 30 g butter

– Whipped cream

  • 2 cups heavy whipping cream
  • 40 g of sugar
  • ½ teaspoon vanilla extract

– Italian meringue

  • 3 egg whites
  • 145 g sugar
  • ¼ teaspoon cream of tartar
  • Fresh strawberries, part of the strawberries chopped into small pieces.
  • Fresh blueberries

Method:

– Chiffon cake

Preheat oven to 350oF

Pour the batter from the recipe HERE into a 9-inch round cake pan.

Bake in bain-marie (water bath).

Turn the oven to 300oF when placing the cake to bake.

Bake for approximately 35 minutes until a wooden inserted into the cake comes out clean.

Remove from the oven and let if cool on a wire rack.

Once it is totally cool, slice the cake horizontally in the middle and set aside.

– Custard cream (Patisserie cream)

In a small pan, pour the milk and add the seed of the vanilla bean and the remaining vanilla pod.

Heat the milk and let it boil.

In the meantime, mix egg yolks, sugar, and cake flour.

Pour the hot milk onto the egg yok mixture, stir well.

Pour the mixture back to the pan and cook under low heat until the mixture thickens, stir constantly.

Remove the cream from the heat and pass through a sieve.

Cover the crem with a plastic film to avoid drying up. Set aside to let it cool.

– Whipped cream

Place the heavy cream into a cold bowl add sugar and vanilla extract.

Using an electric mixer, whip until peaks form.

Set aside in the refrigerator.

– Italian meringue

In a small pot combine the sugar and ⅓ cup water.

Place under medium heat (do not stir) and measure the temperature using a candy thermometer.

Once the temperature reach 116oC (240oF), remove from the heat.

Meanwhile, add the egg whites and cream of tartar together in the bowl of a stand mixer fitted with a whisk attachment Whisk mix until soft peaks form.

Carefully and very slowly drizzle in the hot sugar syrup. At this point increase the speed of the mixer to high and whip until firm peaks form.

– Legere cream

Mix approximately ½ of the shipped cream with the custard cream.

Whipped cream with strawberries

Mix the other ½ whipped cream with the chopped strawberries

– Assembly

In a trifle bowl layer as described below:

cake – legere cream – cake – whipped cream with strawberries – Italian meringue

Decorate with fresh sliced strawberries and blueberries all around the bowl.

Torch the Italian meringue.

And it is ready to go!

– If you enjoy this dessert, you might want to look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Lemon Poppy Seed Muffin

This muffin recipe is super easy, literally anyone can make it…it is moist, crumby, and burst with lemon flavor.

Yes, after almost two years of break, I am coming back to share more recipes…during this time, I got to spend enormous amounts of quality time with Mochie, our little fur baby.

Now, going back to this super simple and yet delicious lemony muffin recipe…if you are like me that get crazy with anything lemon you will enjoy this recipe.

As always, my recipes when possible are lower in sugar and salt without jeopardizing the taste and this one is not different.

– Why do you need to try this lemony muffin recipe?

Because it is loaded with lemon zest, lemon juice…calling summer from the first bite to the last.

– How hard is to make these muffins?

Super, super easy, no need of any complicated technique.  If you can mix flour into an egg mixture you are good to go.

– How many muffins can I make with this recipe?

This recipe you will be able to make 8 standard size muffins, therefore feel free to double the recipe.

– Are you ready to give this recipe a try?

Ingredients:

Streusel for topping

  • 7 g butter
  • 15 g sugar
  • 15 g all-purpose flour

Lemon batter

  • 190 g all-purpose flour
  • 70 g sugar
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons poppy seeds
  • Fresh lemon zest
  • 1 large egg
  • Milk, approximately 80- 100 ml
  • 70 g neutral vegetable oil such as canola, corn, sunflower
  • 60 g fresh lemon juice
  • ½ teaspoon lemon extract (optional)

Method:

Preheat the oven to 375oF.

Streusel topping

In a small bowl place, the butter, sugar, and flour.  Mix by cutting the butter into small pieces.

Set aside.

Lemon batter

In a bowl mix all flour, sugar, salt, baking powder, lemon zest and poppy seed.

In a measuring cup add egg, oil, lemon juice. Complete with milk until 250 ml plus 2 tablespoons.

Place all the liquid ingredients in a medium bowl and mix well. If using lemon extract, now it is time to add to it.

Pour the flour mix into the egg mix and mix gently until there is not dry flour. Do not over mix.

Scoop into pre-prepared muffin pans.

Cover the top of the batter with streusel topping.

If there are empty cavities in the muffin pan, fill ⅓ – ½ with water, this way the baking process will be more even.

Bake for 15 – 17 minutes or until an inserted wood toothpick comes out clean.

Remove the muffins from the pan and let them cool in a wire rack.

– If you enjoy this lemony muffin recipe, you might want to take a look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Apple Almond Tart

This tart made mainly with almond flour and covered with apple is delicious, perfect at any time of the day…

This is a super, really super easy tart recipe, mix all the ingredients for the “batter” or “crust” whatever you want to call it…pour on the pan, layer the slices of apples on the batter and bake.

– Is this a tart even it does not have a crust?

Okay, let’s call it crustless tart…

– Why is this tart is so easy to bake?

Because it is crustless…no need to fuss with pie crust… it is made with almond flour with a layer of apple, the texture is between a cake and pie. Moist and buttery.

– What the difference between this almond tart and frangipane?

Both are made with almond flour…frangipane is more of a filling, as this is more like cake batter, egg and butter.

– How easy it to make this apple almond tart?

As a matter of fact, it so easy that I already made a three times. The tart stays super fresh and moist for a couple of days or you can store in the refrigerator and bring to room temperature when serving.

Should I use vanilla or almond extract?

It is really up to you, I tried both and both are delicious, but my husband prefers the one baked with almond extract…feel free to use whatever flavor you like.

– Are you ready to try this recipe?

Ingredients:

  • 100 g unsalted butter, melted
  • 110 g almond flour
  • 70 g cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 100 g sugar
  • 2 whole large/jumbo eggs
  • 1 teaspoon of vanilla extract or almond extract
  • Apples of your choice
  • Powdered sugar

Method:

Pre-heat oven to 325oF.

In a medium bowl sift together almond flour with the cake flour.

Add the salt, baking powder and sugar. Mix well.

In another small bowl, gently beat the two eggs and pour into the flour mix.

Mix until all the ingredients are well combined.

Add the melted butter into the mixture and combine gently until all the butter incorporates into it.

Pour the batter into a tart pan and smooth evenly.

Slice the apples (I left the skin) and layer on the batter.

Bake for approximately 35 to 40 minutes.

Remove the tart from the oven and let it cool on a wire rack.

Sprinkle powdered sugar before serving.

– If you enjoy this simple recipe, please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Passion Fruit Curd Layer Cake

This cake is layered with homemade passion fruit curd, super light, fluffy with a creamy rich and fragrant curd…perfect for any occasion.

I already make 3 batches of passion fruit curd…and twice this layered cake. The cake just disappears…it is true I share with friends and family, but I can guarantee that the cake will not stay long in the refrigerator.

– What is a better way to serve the fragrant passion fruit curd?

In between layers of light and fluffy vanilla chiffon cake

– Why is this cake so delicious?

Imagine a bite of super light cake loaded with fragrant, tangy and slightly sweet passion fruit curd…do I need to say more? If you believe in magic…this cake is magical…

– Did I convince you to try this cake?

Ingredients:

  • 5 jumbo/large eggs separated
  • 65 g vegetable oil
  • 65 g milk
  • 110 g cake flour, shifted
  • 1 pinch salt
  • 1 ½ teaspoons vanilla extract
  • 85 g sugar
  • 10 g vinegar
  • Homemade Passion Fruit Curd (recipe HERE)

Method:

Preheat oven at 275oF.  Line a 14 x 9 inch (36 cm x 23 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt, and set aside.

In a medium bowl, stir together egg yolks, milk, oil and vanilla extract.  Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 275oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and cut into 3 equal sections.

Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Thank you for visiting Color Your Recipes…have a colorful week!




Lemon Cake Roll with Lemon Curd

Love Lemons? This is a perfect and simple cake roll loaded with lemon…in the cake batter and filled with homemade lemon curd…indeed perfect for lemon lovers.

All my lemon trees are packed with lemons…I already sent buckets and buckets of lemons to family and friend…besides adding slices of lemon to water and making drinks…lemon curds is another my favorite way to use up the lemons.

– What cake recipe is in this cake roll?

This cake roll is super light as I used a very similar recipe to the chiffon cake recipe and added fresh lemon zest to the cake batter.

– Why is this cake roll so delicious?

Well, filling the roll with freshly homemade lemon curd is the answer…super tangy and lemony…and bursting with lemon…so refreshing!

– Homemade Lemon Curd?

Yes and yes, it is so easy to make and so versatile…I love adding to yogurt, cakes, tarts and eat by spoon…check the recipe here.

– Are you ready to try this recipe?

This recipe can make two cake rolls.

Ingredients:

  • 5 eggs
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 pinch salt
  • 1 ½ teaspoon lemon zest
  • 8 g white vinegar
  • 100 g sugar

Method:

Preheat oven at 350oF.  Line a 12 x 17 inch (31 cm x 43 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt, and set aside.

In a medium bowl, stir together egg yolks, milk, oil, vanilla extract and lemon zest.  Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Lower the temperature to 285oC and bake for approximately 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and flip it back to the parchment paper. Cut the cake into half and then the parchment paper underneath the cake.

Roll the cake gently, then unroll it spread a layer of lemon curd and roll it back. Wrap tightly with a plastic wrap. Repeat the same procedure with the other half piece of cake.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Did you know that adding lemon to your drinking water is much healthier than juices and sodas? Lemon contains a lot of vitamin C which will enhance your immune system, lower your risk of stroke, lower your blood pressure, and even increase the absorption of iron from your diet. Moreover, deficiency in vitamin C although not common in US it can cause scurvy.

Thank you for visiting Color Your Recipes…have a colorful week!




Taiwanese Honey Castella Cake with Bee K’onscious

This cake is lightly sweetened with Bee K’onscious raw honey…it is very delicate, soft and it melts in your mouth.  Great as it is or served with a dollop of fresh whipped cream.

Before I continue…I need to disclose the following…I received a sample of Organic Raw Bee K’onscious honey for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

I saw and heard of raw honey but never had the chance to try, so when the company contacted me, I thought that it was a good opportunity to give a try…so here I am writing this post…and I am glad I did…as a matter of fact, I already baked this cake twice and ready for the third time…

– What is raw honey?

Raw honey is processed differently as compared to the regular honey. Apparently ray honey contains more minerals, vitamins and bioactive plants compounds. Moreover, raw honey contains bee pollen with are not found in regular honey due to processing.

– How the Taiwanese Castella cake tastes with Organic Brazilian Raw Honey?

Well, the raw honey is not as sweet as the regular ones, giving the cake a light and delicate flavor of honey, not overwhelming…indeed a great addition to the already refined cake. I hope you are not “tired” of Taiwanese Castella Cakes…

– Are you ready to check the recipe?

Ingredients:

  • 6 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 70 g vegetable oil (I used sunflower)
  • 60 g organic raw honey
  • 60 ml milk
  • 1 teaspoon vanilla extract
  • 100 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 60 g white sugar (depending on your taste)

Method:

Preheat oven at 300oF

In a small pan, add the vegetable oil and place in a low heat until small bubbles appear on the side of the pan.

Pour the warm/hot oil into a heat resistant bowl and add the sifted cake flour, mix well to form a thick paste. Add the raw honey and then the milk.

Add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract, the batter will be somehow. Mix until well combined, at this point the mixture will resemble a thin pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the peanut butter/egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the peanut butter/egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of hot water and place into the oven.

Bake for approximately 45 minutes, then decrease the temperature to 285oF and bake for another 10 minutes or until a wooden stick inserted in the middle of the cake comes out clean.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake in the refrigerator for up to 7 days, although it will be all gone by then.

– Would like to see more light cakes recipe?  Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Blueberry Muffins

These fantastic moist and blueberries loaded muffins are delicious and super easy…great for breakfast, brunch or a quick afternoon snack.

When my cousin which by the way is a pastry chef by training showed me a picture of the muffins she baked I immediately knew that I wanted to try…and to my surprised (I don’t know why…) the recipe was directly from King Arthur Flour. My cousin told me to follow the recipe as it is, but of course knowing me this is an impossible task…so I made some minor changes…

– Why these muffins are so delicious?

They are packed, literally packed with blueberries with tender crumbs because of the sour cream in it.

– Can you store them in the freezer?

Absolutely, wrap them individually before storing in the freezer and let if thaw in the refrigerator overnight and microwave for a minute and it will taste like just out of the oven.

– Why the muffin is purple?

The batter is purple because I used frozen berries, if you use fresh blueberries the muffins will look more like in the King Arthur website…

– What changes did I make?

I mainly reduced the amount of sugar and added more blueberries into the batter.

– Ready to try this amazing recipe?

Ingredients:

  • 270 g all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt, to taste
  • 60 g unsalted butter, at room temperature
  • 135 g sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 120 g sour cream
  • 250 g frozen blueberries (or fresh)
  • coarse white sparkling sugar, for garnish, optional

Method:

Preheat the oven to 375°F. Line a muffin pan with papers.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

In a large bowl, beat the butter and sugar until light and fluffy, almost white in color.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

Add the vanilla and sour cream, mix until incorporated.

Add the dry ingredients and mix using a spatula just until the batter is smooth. The batter will be very thick, almost like cookie dough.

Fold in the frozen berries or fresh (or fresh berries)

Scoop the batter into the prepared muffin cups filling about ⅔ to the top of the cups.

Sprinkle with regular granulated or coarse white sugar, if desired.

Bake the muffins for 18 to 24 minutes, until a wooden stick inserted in the cake tester inserted in the comes out clean.

Remove the muffins from the oven, let them cool in the pan for a few minutes. Remove the muffins from the pan and let them cool on a wire rack.

– If you enjoy this simple and easy recipe you might want to check on these…

Did you know that blueberries are very rich in anthocyanins? Anthocyanins are plant chemicals (phytochemicals) with strong anti-inflammatory properties. Moreover, it has been suggested by many studies that consumption of blueberries can lower blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!