blueberries continued

I made the best blueberry scones again the other night. I got the recipe from Food Network, it's by Tyler Florence: Blueberry Scones with Lemon Glaze. These are the best scones I've ever had, so yummy! I've made them without the glaze which definitely cuts back on the sugar, but I must say they are WAY better with the glaze. I transfer mine from the baking sheet directly onto a cooling rack, then put the rack over the baking sheet. This way I can add the glaze and the excess drips onto the sheet for easier cleanup.



I used another 2 cups to make multi-grain blueberry muffins last night. Here's a link to the original recipe: Multigrain Muffin, but I'll go ahead and post my slightly modified version. I enjoy this recipe because it is so simple to make and is a little healthier than the average blueberry muffin recipe with the addition of whole wheat flour and oat bran.


Blueberry Multigrain Muffins

1 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup oat bran
2 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
2 eggs
1 egg white
1 1/4 cups buttermilk
1/2 cup demarara sugar*
2 tbsp vegetable oil
2 cups fresh blueberries
Start by preheating the oven to 375. Spray or line a muffin tin.

1. Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
2. In a separate bowl, lightly beat the eggs and egg white; add the buttermilk, sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter should be very thick--if not, add a bit more flour.
3. Toss blueberries with a bit of flour to coat evenly; gently fold into batter.
4. Fill each muffin cup with batter and bake 25 minutes, or until an inserted toothpick comes out clean. Turn muffins out onto rack and enjoy!

*Substitute with regular brown sugar. I've been experimenting with unprocessed sugars, like demarara sugar which I bought in the bulk section.

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