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?


  • 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


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!

Blueberry Cream Cake

This cake is super light and fluffy, each bite is loaded with fresh creamy whipped cream with a hint of vanilla and lots of fresh blueberries…perfect at any occasion.

The weather has been cold, yes, even here in California, and I should be baking kind of comfort desserts, not summer look deserts, but I could not resist when I saw fresh blueberries at the store…I did not want to change the “state” of the blueberries from fresh.

– Did you know that blueberries are available year-round?

Although in US, the season of blueberries are during summer time, you can find them year-round during our winter in the store imported from South America, where it is summer.

– Why this blueberry cream cake is so good?

Every bite reminds you of summer, loaded with creamy light whipped cream and lots of fresh blueberries in between layers of soft and fluffy vanilla cake.

– Can I use different berries?

Absolutely, strawberries, raspberries, blackberries…even peach, nectarine…or a mix of berries…pretty much any fruit that is not “watery”.

– Can I make this cake in advance?

My suggestion is to bake the cake in advance (up to 3 days, and store in the refrigerator) and assemble with whipped cream and fresh fruit on the day you want to serve.



  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon vanilla extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 65 g sugar

Whipped Cream

  • 1 cup heavy cream, super cold
  • ½ teaspoon vanilla extract
  • 15 g sugar

Fresh blueberries


Preheat oven at 325oF

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a 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 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. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cake on a wire rack to cool completely.

In the meantime, make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the vanilla extract and sugar and whip on medium-high speed until lots of air are incorporated into the cream.

Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.

Once the cake is completely cool, horizontally cut the cake in half. Remove the top part of the cake and set aside.

Layer a generous portion of whipped cream on the cake and a top with a layer of fresh blueberries. Top the blueberries with another layer of whipped cream and gently layer the cake.

Cover the whole cake with whipped cream and garnish with blueberries as you desire.

Refrigerate the cake for a couple of hours before serving…serve cold.

– Looking for more cake recipes?  Check these out…

Did you know that blueberries are loaded with vitamin C? Not only blueberries are low in calories, they are considered one of the richest in antioxidants content. Since blueberries can be found year-round make sure to add these little gems into your diet.

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

Blueberry Tart

This blueberry tart is simple and loaded with lots and lots of blueberries…every bite is an explosion of a combination of tangy and sweet flavor.

– Why you should make this blueberry tart?

Because it is super easy and super delicious.  There is nothing like homemade tart/pie crust…light, flaky, buttery and slightly sweet…topped with lots and lots of blueberries.

– Can I make ahead?

Absolutely, you can make this tart a couple days ahead and keep in the refrigerator until serving time.

– Are you ready to try this recipe?

Here we go…


Blueberry Filling

  • 550 g organic blueberries
  • 100 g sugar, more or less, according to your liking
  • ¼ cup water
  • 1 tablespoon corn starch
  • 1 teaspoon freshly squeezed lemon juice

Pie Crust

  • 50 g unsalted butter, cut into small square and cool in the freezer
  • 20 g sugar
  • 1 pinch salt
  • 120 g all-purpose flour
  • 20 g almond flour
  • 70 ml heavy cream, keep it cold until needed


Blueberry Filling

In a medium pan, add the sugar, water, and corn starch.  Mix well until all the corn starch is well combined in the water.

Add the blueberries and lemon juice. Cook over medium heat, making sure to stir constantly until thick.

Remove from the heat and let it cool.

Reserve until needed.

Pie Crust

In a medium bowl place the cold butter, sugar, salt, and the flours.  Using a pastry cutter or two knives, cut the butter into the flour mixture until resembles a coarse meal. There will be pieces small and large of butter.

Slowly add the heavy cream to the flour/butter mix and using a rubber spatula incorporate the liquid into the flour until the dough barely start to hold together.

Carefully remove the dough from the bowl and place on a piece of plastic wrap. Fold the plastic into a square and using a rolling pin roll the dough until the size of the square.

Place the dough in the refrigerator for 30 minutes or up to a day.

Remove the dough from the refrigerator and lightly sprinkle some flour on top.  Gently roll the dough into a long rectangle. Fold into thirds twice and wrap back into the plastic wrap.

Place the dough in the refrigerator for another 30 minutes.

Remove the dough from the refrigerator and again, lightly sprinkle a little flour on the surface of the dough.

Roll the dough into the size of your baking pan. I used a tart pan of 35 x 11 cm (13 ½  x 4 ½ in) with loose bottom. Cover the tart pan with the dough and bake at pre-heated at 425oF for 8 minutes, then lower the temperature to 400oF and bake for another 5 minutes.

Remove from the oven and brush the entire crust with egg wash. Back at 350oF for 3 minutes.

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

To assemble, pour the blueberry filling on the tart crust, garnish with mint leaves and refrigerate before serving.

– Looking for more easy dessert?

Please check these out…

Did you know that blueberries are loaded, yes loaded of antioxidants? Anthocyanin, which gives the color of blueberries is a type of flavonoids (also found in grapes) is the responsible of its powerful antioxidant effect. Many studies associate the consumption of blueberries with decrease of heart disease, cancer, obesity, bone strength and lowering of blood pressure.

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

Berry Frozen Yogurt

This is a recipe for not only healthy but very delicious frozen yogurt made with two different berries and Greek yogurt. The combination for strawberries and blueberries is just fantastic in the tangy base of yogurt.

Lately I see all kind of berries in the grocery store…they sure add so much color and life to the stores…before the summer is over, I would like to share this simple recipe, which uses non-fat Greek yogurt, therefore there is not a drop of fat in this dessert…it is so creamy and rich that you will not miss the fat…I love scooping into this frozen yogurt and have chunks of strawberry and blueberries.

You can make this frozen yogurt with any kind of berry…for this recipe I used my Cusinart Ice Cream maker…


  • 1 lb strawberries, hulled and cut in half
  • 8 oz blueberries
  • ⅔ cup sugar
  • 2 tsp lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon rum (omit if serving to kids)
  • 1 ½ cup plain non-fat Greek yogurt
  • Mint leaves for garnish


A full 24 hours before you make your frozen yogurt, place your ice cream maker bowl  insert into the freezer.

In a medium pan place the strawberries, blueberries, sugar, lemon zest, lemon juice, and cook under medium heat until boil. Reduce the heat to low and cook for about 3 to 5 minutes, until the berries are soft.

Let it cool down and add the rum.  Mix gently.  Place berry mix in the refrigerator to chill for approximately 1 hour.

Mix the yogurt with the berry mix and add the mixture into the ice cream bowl. Follow your ice cream maker instruction.

Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.

Garnish with mint leave and serve immediately or place in the freezer for several hours until hard enough to scoop.

If you enjoy this simple recipe for Berry Frozen Yogurt, you might want to check on Mango Frozen Yogurt or Brandied Cherry Frozen Yogurt recipes.

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

French Toast with Blueberries

This is a pretty classic and traditional recipe for French toast…so what’s special? Well, I used the yolk custard bread…which is soft, fluffy and rich. Great for breakfast or brunch!

When living in Brazil, we would use a kind of bread similar to baguette to make “rabanada”, and I got very intrigued after moving to US and discovered the similarity between “rabanada” and French toast, mainly because the shape was totally different, round versus square. Moreover, we would dust the “rabanada” with cinnamon and sugar and it was mostly served during Christmastime for breakfast.

I do not make often French toast, after being in a baking frenzy mood lately I decided to use the Egg Yolk Custard Bread to make this simple and easy French toast, especially that I have a whole loaf of bread and I am already itching to bake more. This is a very simple recipe…although I still have to see a “difficult” recipe for French toast…yes, it came out very creamy, rich and it is such a treat for breakfast.


  • 2 thick slices of yolk custard bread (brioche, baguette, challah or white bread)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon sugar
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract
  • 1 tablespoon butter
  • Fresh blueberries
  • Whipped cream or maple syrup
  • Or whatever you want on your French toast


In a deep pie plate whisk together cinnamon, egg, nutmeg, milk, sugar, vanilla extract and heavy cream.

Dip the bread in the egg mixture by coating both sides.

In a skillet, melt the butter over medium heat. Fry the bread slices until golden brown, then flip to cook the other side.

Serve with fresh whipped cream, blueberries and/or syrup.

If you enjoy this simple recipe for French toast you might want to try Waffle Iron Churros recipes.

Did you know that in France and some other countries, French toast is called “pain perdu”? Pain perdu means “lost bread”, by dipping the bread in an egg mixture it is a way to recover the stale bread.

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

Yogurt Cake with Blueberry

This is a recipe for a cake mainly made with yogurt and heavy cream. The cake is light, moist and loaded with fresh blueberries.

When I saw this cake on Ann’s blog (Annco Journal) I told myself that I had to try it…somehow my blueberries sank and did not turn out as pretty as Ann’s cake, but tasted delicious…this cake is light and fluffy and it will be a great addition to your Labor Day celebration.

This is such a simple recipe for such a great cake. I made two small ones and a few changes on the original recipe.


  • 3 eggs, separated
  • 120 g Greek yogurt, room temperature
  • 20 g heavy cream
  • 35 g butter, melted
  • ½ tablespoon Lemon juice
  • 30 g cake flour
  • 15 g corn flour
  • 50 g sugar
  • Approximately 6 oz blueberries


Prepare a 6 and a 4 inch round pan, but lining it with parchment paper

In a small bowl, sift together the cake flour and the corn flour and set aside.

Mix the Greek yogurt, butter together and lemon juice together until smooth. Add in the heavy cream and egg yolks, blend well.

In the bowl of a stand mixer or in a medium bowl using a hand mixer, beat the egg whites until foamy. With the mixer running, slowly rain in the sugar in 3 batches. Continue to beat the whites until stiff peaks form when the beater is lifted.

Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them.

Pour gently half of the batter into a cake pans and place some blueberries on it then pour the remaining batter over it. Place some more blueberries on top of the batter.

Bake the cake in water-bath in a preheated oven at 325F for approximately 30 minutes and a toothpick inserted into the comes out clean.

Leave the cake in the pan to cool before removing. Serve it cold.

For all my friends living is US…

Did you know that blueberries are loaded of antioxidant? Apparently there are studies claiming that consumption of blueberries might improve cognitive functions.

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

Lemon Blueberry Muffins

This is a very simple and easy recipe for muffins, since I have lots of lemons (they came from my sister’s backyard) I wanted to make something that uses lemon, and here I am with these muffins. They came out great, moist and lemony.


½ cup canola oil
1 cup sugar
2 eggs
2 tablespoon fresh squeezed lemon juice
1 cup Greek yogurt
1 teaspoon vanilla
2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

1 cup blueberries


In a medium bowl sift all the dry ingredients. And in another larger bowl, mix together the oil, sugar, yogurt, vanilla extract, lemon juice and eggs. Add the sifted dry ingredients and stir until combined.
Add the blueberries and mix gently. Spoon batter into the prepared muffins cups. Bake in a preheated 325F oven for 15-20 minutes or until toothpick inserted into center of cake comes out clean.
Serve warm.


Did you know that there are studies showing that blueberries can lower cholesterol therefore preventing heart disease?

Thank you for visiting Simple Recipes!