Bready or Not Original: Apple Butter Blueberry Muffins
Apple Butter Blueberry Muffins! Fruity flavors combine in a delicious way in this original recipe.
I love apple butter. It’s delicious, versatile stuff. I’ve found it can work as a substitute in recipes that call for things like applesauce, bananas, and pumpkin puree.
Here, the inherent spiciness in apple butter adds a lot of flavor without the need to measure out extra spices–and the thick texture creates a cakey, moist crumb.
The fresh blueberries throughout are like flavor bombs, introducing a different kind of sweetness in contrast.
Do note that this recipe makes 24 muffins. It saves a lot of time if you have two pans, but this recipe could certainly be done with one. Make sure you have paper liners, though. There’s no sadness like my-muffin-is-stuck-in-the-pan sadness.
Bready or Not Original: Apple Butter Blueberry Muffins
Equipment
- muffin liners
- 2 muffin pans
Ingredients
- 1 cup fresh blueberries
- 2 cups all-purpose flour plus extra
- 1 cup white sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon heaping
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups apple butter
- 3/4 cup coconut oil liquid
Instructions
- Preheat oven at 425-degrees. Place muffin liners in two 12-count pans and apply a heavy dose of nonstick spray. Set aside.
- Wash and sort through blueberries, picking out stems or mushy berries. Pat dry. Place in a bowl. Add a tablespoon or so of flour and gently stir to coat berries. This will prevent them from sinking in the batter.
- In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a big mixing bowl, beat together the eggs, vanilla, apple butter, and coconut oil. Gradually pour in the dry ingredients, scraping bottom several times, until everything is just incorporated. Carefully fold in the blueberries.
- Scoop batter into prepared liners, filling each no more than 3/4 full.
- Bake for 5 minutes at 425-degrees. Don't open oven door. Lower temperature to 375-degrees and bake for an additional 16 to 18 minutes, until middle muffins pass the toothpick test.
- Remove pans from oven. Immediately (and carefully) use a fork to pry out each muffin. Keeping them in liners, set on rack to completely cool.
- Once cooled, pack in sealed containers. If freezing muffins, remove liners first.
OM NOM NOM!
Bready or Not Original: Blueberry Crumble Bars
Nothing says summer to me quite like blueberry bars, and this version has a delectable crumb topping and loads of blueberries!
This is really the best kind of fruit and shortbread combo. The bottom and top acquire a buttery crispness as they bake, the perfect contrast for the oozy, sweet berries.
I am frustrated when recipes only list blueberries by cup measurement, which is useless when I’m in the grocery store trying to figure out how much to buy in pints or ounces. I can say that 4 cups or 20 ounces is what you need for this recipe.
Be careful at the final stage when it’s time to slice into bars. The blueberries can stick to the foil quite a bit. Therefore, be sure to generously grease the pan prior to baking, and gently pry the foil away when ready to slice.
The recipe makes a full 9×13 pan, so be sure you have a lot of people present to eat them. These would be very dangerous treats to keep around when home alone, just sayin’.
Bready or Not Original: Blueberry Crumble Bars
Ingredients
- 3 cups all-purpose flour
- 1 cup white sugar divided
- 1/2 cup brown sugar packed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- pinch ground cinnamon
- 1 cup unsalted butter 2 sticks, room temperature
- 1 egg
- 3 teaspoons cornstarch
- 4 cups fresh blueberries 20 ounces
Instructions
- Preheat oven at 375-degrees. Line a 9x13 pan with foil and apply nonstick spray. Wash the blueberries and remove any stems or smashed berries, then gently blot dry with a towel.
- In a big bowl, mix together the flour, 1/2 cup white sugar, the brown sugar, and baking powder. Add the salt and cinnamon. Add the butter and mix until it forms crumbly dough.
- Pat about 2/3 of the dough into the prepared pan. A piece of waxed paper and a heavy glass will help compress it into an even layer.
- In another bowl, stir together the remaining 1/2 cup white sugar and cornstarch. Gently stir the blueberries to coat. Sprinkle the blueberries over the bottom crust, then crumble the remaining dough evenly over the top.
- Bake for 45 minutes, but check at the 30 minute point. If it's looking golden on top, cover it with foil then continue to bake.
- Cool at room temperature, then chill in fridge to make it even more cohesive to cut. Use the foil to lift the contents onto a cutting board. Carefully peel back the foil from the edges; a knife might help to hold the bars in place if the blueberry layer is being especially sticky.
- Slice into bars. Store in a sealed container in the fridge, with waxed paper between the stacked layers.
OM NOM NOM!
Bready or Not Original: Blueberry-Gingerbread Loaf
Fresh blueberries and gingerbread! This combo never occurred to me before, and wow was I missing out. Find out how good it is when you bake this Blueberry-Gingerbread Loaf.
I’m growing increasingly convinced that blueberries can make almost everything better. Case in point: Wensleydale Cheese with Blueberries. DIVINE. This recipe ranks up there, too.
As any gingerbread should be, this loaf is packed with spices that sing of autumn and winter. Blueberries add an incredibly fresh note, a literal burst of flavor that stands apart from the usual tart cranberry.
This bread is very moist and tender. It is perfect to slice for breakfasts or snacks, and it doesn’t even need an additional pat of butter.
I’m sharing this recipe in December because of the gingerbread/Christmas association, but let me fervently remind you that delicious foods should not be confined to any season. Print this out and save it for when summer blueberries are bountiful and cheap. Heck, even bake the bread and freeze it for later.
This bread smells so good, though, I bet you’ll find it hard to resist a slice or two.
Bready or Not Original: Blueberry-Gingerbread Loaf
Equipment
- 9x5 loaf pan
Ingredients
- 1/2 cup fresh blueberries 6 ounce pack
- 1 1/2 cups all-purpose flour or mix in whole-wheat, plus extra flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter 1 stick, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 cup applesauce
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Preheat oven at 350-degrees. Cut a piece of parchment to fit inside a 9x5 loaf pan, with paper extending up the two long sides to form a sling. Apply nonstick spray or butter to pan, place parchment inside to adhere, then grease paper as well.
- Wash and pick through blueberries to remove any stems, smashed berries, or moldy ones. Dry blueberries and gently toss with a couple spoons of flour to coat. Set aside.
- In a medium-sized bowl, combine the 1 1/2 cups flour, cinnamon, ginger, salt, and cloves.
- In a big bowl, beat butter until creamy. Add both sugars, beating until combined and fluffy. Add applesauce, vanilla, and baking soda. Follow up with flour mixture, mixing until combined. Gently fold in the blueberries. Pour batter into prepared loaf pan.
- Bake for 1 hour to 1 hour and 10 minutes, removing loaf only after middle has passed the toothpick test. Cool in pan no more than 20 minutes. THIS IS IMPORTANT, as otherwise the loaf can steam up and collapse! Let loaf continue to cool on a rack.
- Keep stored in a plastic bag or plastic wrap for at least two days. Loaf can also be frozen for later enjoyment.
OM NOM NOM!
Bready or Not Original: Easy Blueberry Pie Bars
These Easy Blueberry Pie Bars taste like blueberry cobbler in a tidier, more compact form. They are DELICIOUS.
Yeah, yeah, I share a lot of good recipes on here, but these are seriously amazing.
The recipe is pretty straightforward, too. Make the shortbread crust. Press it down. Bake. Mix up the middle ingredients, folding in the blueberries last. Sprinkle reserved crust on top. Bake. Enjoy.
I like that this recipe only requires a pint of blueberries, too. During the summer, I can often find a little 12 ounce clamshell container on sale for under a buck!
These bars keep well for as long as three days, maybe longer, in a sealed container in the fridge. They make for a great dessert, but they’d be great for breakfast, too.
Bready or Not Original: Easy Blueberry Pie Bars
Ingredients
Crust
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 1/8 teaspoon salt
- 1 cup unsalted butter 2 sticks
Filling
- 2 eggs room temperature
- 1 cup white sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup sour cream or plain or vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1 pint fresh blueberries 12 ounces
Instructions
- Preheat oven at 350-degrees.Line a 9x13 pan with foil and apply nonstick spray.
- Place flour, sugar, and salt in a large bowl. Add the butter, and use a knife and fork to chop it into crumbles. Measure out 1 cup of this crumb mixture; set aside.
- Place the rest of the crust mix into the baking dish. Distribute evenly, then compress into a thin layer; a piece of wax paper and a heavy glass work well for this.
- Bake for 15 minutes. In the meantime, make the filling.
- Beat eggs, then add in the sugar, flour, salt, sour cream/yogurt, and vanilla. Gently fold in the blueberries.
- Pour the filling over the prebaked crust. Spread out evenly. Sprinkle the reserved crust mixture over the top.
- Bake 55 to 60 minutes, until top is golden brown and passes the toothpick test.
- Cool at room temperature, then chill in fridge to set more firmly. Use foil to lift onto a cutting board to slice into bars. Store in sealed container in fridge with waxed paper or parchment paper between layers. Keeps for at least 3 days.
- OM NOM NOM!
Bready or Not Guest: CASSANDRA COMPLEX author Wendy Nikel with Chocolate Blueberry Cupcakes
I’m happy to welcome back author Wendy Nikel for the release of the 3rd book in her time-traveling novella series with World Weaver Press. The Cassandra Complex is out TODAY. Be sure to print out her previous recipes for Continuum Coffee Cupcakes and Grandmother Paradox Cherry Cupcakes.
The third book in my Place in Time novella series, THE CASSANDRA COMPLEX, is now out into the world, which means it is once again time to make some celebration cupcakes!
My original plan was to use one of the original Harvey Girls recipes, which have been collected online by Stephen Fried in the Harvey Girls Cookbook Project. The Harvey Girls were waitresses who worked at one of the “eating houses” (and later dining cars) of Fred Harvey, a restaurant pioneer of the late 19th and early 20th centuries. His goal was to serve good food to people traveling west on the new railroad lines, and he was very successful in doing so, thanks in part to the thousands of women who came out west to serve his food – including the protagonist of my story, Cass.
I soon found out, though, that in trying to bake from a classic recipe like this one for Homemade Blueberry Cake, I was biting off a bit more than I could chew. Even after doing all the math to figure out how much 5 ounces of sugar is in tablespoons and how much 1 gill of milk is, my dough didn’t rise as it was supposed to, and I ended up with a sticky mess.
It was time for Plan B. I pulled out a tried-and-true cupcake recipe, made some tweaks, and created a chocolate cupcake, topped with blueberry frosting and fresh chocolate-covered blueberries for my own version of a blueberry cake.
I started by melting down some chocolate chips with a tiny bit of coconut oil. I created my garnishes by dropping a nickel-sized dot of chocolate on waxed paper, then stacking five blueberries together and sprinkling with sea salt before throwing them in the freezer. These are some of my favorite snack treats, so I made a couple extra.
After that, I started on the cupcakes, mixing the dry ingredients (flour, cocoa, and baking powder) in one bowl and the wet ingredients (sugar, butter, and eggs) in another before combining them together, along with some milk. These then went in cupcake trays with a couple chocolate chips on top, and went into the oven for 16 minutes at 350 degrees.
While those were cooling, I made up my blueberry frosting. I started by blending a cup of butter until it was smooth and then alternated adding powdered sugar and blueberry pie filling until I had the consistency I wanted. I loved the color the blueberries turned the frosting – a perfect match for my new book!
Then, it was time for my favorite part: decorating! I added two kinds of sprinkles to the top.
And, for the final touch, I pulled my frozen chocolate-covered blueberries out of the oven and plopped them on top. And there you have it: a tasty treat for an afternoon of train riding, reading, or traveling through time.
About The Cassandra Complex:
Cass is a 22nd century university student who – like most young adults – has always believed her parents were a bit stuck in the past. But on her eighteenth birthday she learns exactly how true this is: not only are her parents time travelers, living in an era different than either was born in, but now, to ensure that history plays out as it’s supposed to, she must travel to the year 1914 to live out her adult life.
Cass isn’t the type, though, to just sit back and watch while all the tragic events she’s learned about in her history courses play out in front of her. Not when she’s the only one in the world with the foreknowledge – and determination – to change it.
The Cassandra Complex: Amazon | Barnes & Noble | iTunes/Apple Books | World Weaver Press
About the author:
THE CASSANDRA COMPLEX Chocolate Blueberry Cupcakes by Wendy Nikel
Ingredients
Cupcakes:
- 1 2/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1 cup sugar
- 1 cup butter
- 4 eggs
- 3 Tablespoons milk
- chocolate chips
Frosting:
- 1 cup butter
- 4 cups confectioners' sugar
- 6 Tablespoons blueberry pie filling
Topping:
- Blueberries
- Melted chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Sift together flour, cocoa, and baking powder.
- In separate bowl, blend sugar and butter.
- Add eggs to sugar mixture one at a time.
- Gradually add the dry mixture and milk into the sugar mixture until well blended.
- Fill cupcake liners half full, add a few chocolate chips on the top, and bake for 15-17 minutes. Let cool.
- Melt chocolate chips and make nickel-sized dots on waxed paper. Create a pyramid of blueberries on each dot, with 4 berries on the bottom and 1 on the top. Drizzle melted chocolate over them, sprinkle with sea salt, and freeze.
- Beat butter until creamy. Alternate adding 1c powdered sugar and 2T pie filling, mixing well after each addition, until all ingredients are mixed in.
- After cupcakes are cool, frost and top with frozen blueberries and sprinkles. Enjoy with a good book!
Bready or Not: Blueberry Hand Cake
If you’re looking for a delicious way to use up summer blueberries, oh, do I have a recipe for you.
These Blueberry Hand Cake Bars are really easy to make. Seriously, there are only 6 ingredients!
That said, this is a recipe for a stand mixer or hand blender will come in handy. Eggs are the leavening agent, so they need to be beaten with the sugar for an extended period of time.
So if you make this by hand, consider this your arm workout for the day.
The baked bars are just downright summery and fresh. Cakey, light, perfectly sweet. I could come up with more adjectives, I’m sure.
If you want more of my blueberry recipes, be sure to check out:
Blueberry Pound Cake with Lemon Glaze
Jumbo XXL Lemon-Blueberry Muffins
Gluten-Free Blueberry Muffin Breakfast Truffles
Guest Post: Pat Esden with Old Fashioned Blueberry Cake
Bready or Not: Blueberry Hand Cake
Ingredients
- 12 ounces fresh blueberries two pints
- 3 eggs room temperature
- 1 3/4 cup white sugar
- 3/4 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour divided
Instructions
- Preheat oven to 350-degrees. Line a 13x9 pan with foil and apply nonstick spray.
- Gently rinse the blueberries, removing any stems or smashed ones, and set the clean berries in a small bowl.
- Using a mixer, beat the eggs and sugar for about 5 to 7 minutes, until pale in color and almost doubled in volume. The eggs are the leavening agent in this recipe, so it's important they are beaten until thickened, with the batter forming a ribbon as the beaters lift up.
- Add the butter and vanilla, and mix for another two minutes. Measure out 1/2 cup of flour and carefully stir it into the blueberries to coat them, which will reduce sinking into the batter during the baking process. Slowly stir the remaining 1 1/2 cup of flour into the batter. By hand, gently fold the blueberries into the batter.
- Pour batter into the ready pan. Bake for 40 to 50 minutes, until lightly browned and the center passes the toothpick test. Let cool completely before lifting up contents by the foil to slice into bars. Eat within two days, or freeze for later enjoyment.
- OM NOM NOM!
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