#1/4-1/2 cup of frozen blueberries

[stonekeyy]

haunted every morning by that poll that asked what people ate for breakfast with one of the options being "smoothies (don't eat)". what kind of smoothies does OP make that a smoothie doesn't count as eating???

[makkie-is-screaming]

Fruit and vitamins 👍

[dear-ao3]

how to make pancakes more filling and taste better

so pancakes are actually way way easier than everyone thinks they are and they are very very easy to change up as long as you know how to

the things that you don't fuck with are the amount of flour, oil, egg, milk and baking powder/soda. as long as you stick to that on any recipe you can change pretty much anything else or substitute.

generally recipes are 1 egg to 1 cup of flour. a 1 cup flour 1 egg recipe usually serves 2 and you can double the recipe for 4, etc.

you can also substitute up to half of the four in a recipe for whole wheat flour without changing the leavening measurements. you can do the same for adding in protein powder, just adjust the sugar accordingly if its sweetened protein powder.

so, this is my favorite basic buttermilk pancake recipe, it makes about 10 pancakes:

1 1/4 cups flour 1/2 cup old fashioned oats 1-1 1/2 tbsp some kind of sweetener (brown/white sugar or maple syrup/agave syrup all work well but there's other options) 1/2 tsp baking soda 1 egg 1 1/4 cup buttermilk 1 tbsp oil of choice (butter or coconut oil generally) 1/2 tsp salt

this is the bones of the recipe. the sweetener is adjustable based on how sweet you like your pancakes but the rest of it should all stay the same. double this if you want to make pancakes to serve 4 people (about 20 pancakes)

to this, i add:

as much vanilla extract as my heart desires (within reason, i see you tumblr) some cinnamon/pumpkin pie spice/whatever you want lemon zest from 1 lemon (or orange zest) blueberries fresh or frozen (but you can use any mix in like bananas or nuts or whatever)

one very important note: you don't need buttermilk to make this recipe. you can substitute buttermilk by combining 1 teaspoon of lemon juice or white vinegar for every 1 cup of milk (its supposed to be regular milk but you can use plant or nut milk too) and letting it stand for 10 minutes.

the instructions:

zest your citrus and add it to your sugar. mush it together until you get a paste or sorts. add to that your oats, vanilla and buttermilk and stir them together. let the oats soak in the mixture for 10 minutes.

combine your flour, baking soda, salt and cinnamon or spices.

after your oats are done soaking add in the oil and the egg (make sure the egg is beaten well)

add the wet into the dry and combine. make sure that all the flour is mixed in. there will be lumps. we want the lumps. then add your mix ins.

grease a pan. this can be a regular frying pan an electric griddle or a stovetop griddle. let the oil sit on the pan on medium heat for a few minutes or until you throw a few water drops on the pan and they crackle and jump.

use a 1/3 measuring cup and scoop your batter onto the pan, space them out a little but not ridiculously. flip them with a plastic spatula (ideal) 2-3 times or until they're fully cooked. (you tell if they're cooked if there's no wet batter on the sides)

voila. pancakes.

use this recipe or use the bare bones version to make your own thing.

happy pancake making.

[blushcoloreddreams]

Blueberry muffins + tips to get bakery style muffins

Muffin batter Ingredients

2 cups + 1 tbsp all purpose flour

2 tsp baking powder

1/2 tsp salt

8 tbsp unsalted butter melted and cooled (around 112g)

2 eggs

2 tsp vanilla extract

1/2 cup of milk

a pinch of lemon zest

1 1/2 cup of blueberries (fresh or frozen)

Blueberry syrup ingredients

1 cup blueberries

1 tbsp granulated sugar

1 tbsp lemon juice

Streusel crumble topping ingredients

1/4 cup all purpose flour

2tbsp + 1 tsp granulated sugar

1 1/2 tbsp brown sugar

Pinch freshly grated lemon zest

Pinch of salt

2 Tbsp of unsalted butter melted and cooled

(This is a blend from a few recipes that I tried to extract the best of each to combine them into something delicious. One of the original recipes called for double the streusel ingredients but after making it myself I only used half)

Instructions

Mix the dry (- the berries) and wet ingredients for the batter separately and then combine

Add the berries and let it rest

Making the sauce (in my opinion the best part of this recipe) is super easy, just heat these blueberries (I like to lightly press them) in a saucepan, add lemon juice and sugar

To make the streusel / crumble topping just mix the ingredients together

Add a 1/4 cup of dough + 1 spoon of dough to each muffin liner

Add the jam and then the streusel (be generous with it for a prettier look)

Bake them at 425 for 15 min before reducing to 375 for 10 min

Bakery style muffins

Want bakery style muffins every time?

Use these 4 tips to guarantee super-domed muffins!

1. Once your batter is mixed, let it rest for 45 minutes to allow the leaveners to active resulting in sky-high muffin tops

2. Use every other muffin well. This allows heat to penetrate on all sides of batter which will help them muffins rise.

3. Fill each well to the very tippy top so you get those perfect muffin tops that spill over onto the tin. These aren't cupcakes, so no flat tops here!

4. Bake at 425 degrees F (NOT 475! ) for 6-8 minutes to super charge the leaveners creating tons of rise. Then without opening the oven door, drop the temperature to 350 degrees F and continue baking for 8-10 minutes.

[finniusastraeus]

This chart doesnt give you precise amounts and some numbers are innacurate so let me clear up here

30kcals per plum

78 per one 2-3'' apple(small), 116 per one 3'' apple (large)

45 per cup of chopped up watermelon

40 in 10 MEDIUM sized strawberries

1 kcal in 1 raspberry. So 10=10

In 10 red cherries there are 45 kcals

17 in 1 apricot

119 for a whole papaya so 59 for half

60 in a cup of cut cantaloupe

50 per 1 orange,

201 in a whole mango, 100 in a cup of cubed mango

37 per 1 tangerine

50 in 1 medium peach

105 in a 7'' banana, 70 if it's less than 6'' long

82 in a cup of pineapple cubes, 452 in whole thing (ik no ones eating a whole pineapple but yk)

20 in 5 olives

64 in a cup of cubes honeydew, 360 for whole thing

33 in 1 large cucumber, 10 in a mini, 8 in a cup of slices

42 in 1 kiwi

100 in a medium pear

240 in 1 avocado

82 in a cup of blueberries, 1 per blueberry

62 per cup of grapes, 2 per small grape

62 per cup of blackberries, 2 per small blackberry

EXTRA

Breakfast tips I learned at the hospital

One english muffin is 130 but if you cut it so you're only eating the edges it will look like youre eating the whole thing but only be getting a 3rd or about 45kcals!! and 1 teaspoon of margarine will cover both of those "halves" and there's 35 kcals in that. so 80 that looks like 160.

A cup of dry plain cheerios is also 80

78 in one large egg BUT throw out the yolk and only have the white. It looks like a full over easy egg but the white is only 17 kcals. Trust me on this one, have it for every meal you can get away with.

Fruit salad

10 raspberries=10kcal

half a small banana, thinly sliced=35kcal

5 thinly sliced strawberries=20kcal

15 blueberries=15kcal

2 tsp sugar free table syrup=0kcal LITERALLY BEST THING EVER

total 80 kcal and the syrup makes it the best breakfast in the world while adding no calories but it makes you feel like youre eating pancakes and keeps you full.

Frozen waffle/pancake, 1=95kcals

Lunch

Use the english muffin excuse to make a sandwhich with just lettuce in it and whatever veggies you like.

what I do is 1 english muffin cut to look like halves but its a 3rd = 45kcal

1/4 cup lettuce=1-2kcal

1 slice of tomato=3

if you want more you can have 30kcal of margarine (1 tsp) on the toasted muffin and half a cheese slice which is 56kcal. so i dont reccomend it.

plus 1 egg white if you want=17

or fake balogny (im a strict vegetarian of 8 years) for 20kcal and like 5g of protien

Supper

One pack of mr noodles has 190kcal. never eat more than half

always make a salad if you can. most can be made under 20kcals and actually taste amazing but dont add dressing they're really high cal.

RICE CAKE PIZZA

this is made to look like you're eating a lot

2 plain rice cakes=70

or one tomato basil=60

2 tbsp grated cheese=70

or 1 tbsp herbed goat cheese=35

slice some mini tomatos and mushrooms/peppers, onions, ect=5kcal

total 100-145 and it tastes amazing

this one would be hard to hide bc the brand name is literally skinny noodles but buy some skinny noodles (9 kcal per serving!! vegan and gluten free) and put them in a box or something. my family puts our noodles in long containers so it wouldnt be noticed and the package could be thrown away

[donniesexceptionalmind]

A recipe guide for "when food just doesn't appeal to you, but you know you have to eat because your body needs energy to stay alive, YET your brain is too stupid to understand that & of course you also haven't hydrated enough"-™️

The most convenient food shakes are full of added sugar & fats to make them rich in calories, which isn't very healthy at all. Sure, fats are important, yet they must be the right ones. For them to be satiating, proteins do a much better job than fats & they play important roles in our body.

And, like my psychiatrist & doctor said: Fresubin is a free pass for cleaning your bowels aka it's bad. (I laughed when they told me, like, what??? Hearing this from a professional??)

(Add.: They use Fresubin here as liquid food in medical care & YES, I was actively forced to drink it when I was in treatment for my anorexia & it was highly TRAUMATIC for me & I thought I could NEVER drink any food shakes again)

Nowadays, I sometimes buy a shake from a brand & it's hazelnut flavored & sweetened with dattes & uses protein from peas. It has also added vitamins & minerals, which is why I buy it, since I usually have deficits (get your blood once or twice a year checked by your doctor!)

Also, edit seconds before I posted this: I got so many ideas while writing & it turned out longer than I intended, so enjoy ✨️

✨️ My main recipe: ✨️

4 tb of oats

2 cups of (plant-) milk OR for extra protein 1 cup liquid, 1/2 pound of yoghurt (I also tried water, but it's not as satiating, obviously) (I assume protein powder would also help, but I don't use it)

200g of berries (any, feel free to experiment. My personal favourite are raspberries)

1 tsp of honey or whatever source of sweetness you prefer (dattes, maple syrup...)

1 tsp of grated coconut

What to do: Because I use frozen berries, I heat up the milk. Then I put everything together & blend for a few seconds. Finito~

Drink with a straw, straws do wonders ;]

Variations of this:

You don't have to add the coconut; you can also add peanut butter, blended nuts, seeds... for me, this is usually a source of fats, not flavour

Don't like berries? Use a different fruit with the same weight

Swap berries with a banana & use 2 tsp of cacao for a chocolate-y shake

I think blueberry & vanilla would work great together, haven't tried that yet

Cacao & cinnamon for a cristmas-y feel, maybe you can swap the fruits & crunch 3 or 4 cookies...? I'd raise the amount of oats to 5 tb (I want to try this now)

1 big Apple, caramel & cinnamon seems like a good combination as well

I do want to try out blending tofu instead of oats & see how that tastes (actually, I'll try that out next)

I've read you can replace oats with chickpeas (which are high in protein) & you CAN make chickpeas taste like cookiedough...

If you don't like oats, you can try amaranth, buckwheat, ... whatever appeals to you as long as you add a complex carbohydrate source

And if you are a coffee junkie like me, here's my fav coffee: (can be blended but also just shaken, depends on what you put in, DON'T FORGET THE LID)

1 cup of cold coffee OR 2 cups of espresso

1/2 cup of coconut cuisine OR other cuisine, it must have a creamy texture, creamier than milk

1/2 cup of (plant-) milk

1-2 tps of flavour: cacao, vanilla, honey, caramel... (Please keep in mind what you mix in if you used coconut cuisine because that adds flavour already, e.g., caramel & coconut are not good together)

I believe you can also add fruit to this for creaminess & flavour, I haven't tried that yet - half a banana seems like a nice idea

My next experiment: ADDING PEANUT BUTTER TO IT, I love it & I need a creamy coffee with it

The coffee thing is not a meal replacement, it's a "snack" kind of thing. A treat. I recommend eating your favourite cookie with it. Or two. Or three. Or- 😎

Vegetables are also important, Donnie!! I imagine Mikey say- BUT for consuming vegetables I always make myself a soup from scratch & that's working out very fine. It usually only takes 10 to 20 minutes (depends on the lentils I put in) & it's always nice.

~ 2 cups brooth of your choice (depends how watery you like it - more lentils & noodles, more water or you get what I call sludge - you either love it or not)

~ two hands of soup veggies (I use a frozen mix which is cubic-sized chopped, it needs to be QUICK, OKAY)

~ 2-3 oz of uncooked lentils (I use red lentils 95% of time since they only need ~10 minutes to be ready, but you can also use canned lentils & you don't have to cook them, especially if you want to use beans because uncooked beans need to sit in water for at least a few hours/ overnight is the safest way AND be cooked for ~1 hour)

~ a hand of noodles, like ramen, udon, glass, soba, instant noodles... (as you can see, I prefer asian noodles)

Preferred herbs/spices: garlic (fresh or powder), onion (fresh or powder) pepper, chili, cumin, caraway (whole seeds), nutmeg, cilantro & salt (just don't use too much, usually the brooth as enough in it; I rarely add salt)

Bonus: 1 tps of miso paste or soy sauce (if I do this, I cook ramen)

Add whatever you want if you're omnivorous: egg, meat, tofu, funghi, algae ... basically make yourself ramen

Bonus: eat it with a toast, slice of bread... It's not necessary, yet sometimes my brain needs a crunchy texture to be "happy"

✨️Friendly Reminder✨️:

You are not bad for struggling with eating regularly.

Edit: You probably noticed I always think about how to add the three macronutrients: complex carbohydrates, protein & fats - THIS IS BASIC NUTRITION KNOWLEDGE 😌💅🏻

[forkfulofflavor]

Blueberry Spice Butter This delightful blueberry spice butter is a sweet and tangy spread perfect for toast, muffins, or even as a filling for pastries. Made effortlessly in your slow cooker, it captures the essence of fresh blueberries with a warm spice blend. Ingredients: - 1/2 tsp nutmeg - 3 lbs blueberries fresh or frozen - 1/4 tsp allspice - 1 1/4 cups brown sugar - 3 tbsp lemon juice - 1 tsp cinnamon Instructions: 1. Place the blueberries in the slow cooker and set it to high for 90 minutes. 2. After 90 minutes, remove the lid and cook on low for another 30 minutes. 3. Use a hand blender to puree the blueberries in the slow cooker, or transfer them to a blender, puree, and return them to the cooker. 4. Cover the slow cooker with the lid slightly ajar to let air escape, and cook on low for 3 hours, stirring every hour. 5. Stir in the brown sugar, nutmeg, allspice, cinnamon, and lemon juice until well combined. 6. Replace the lid, again leaving it slightly open, and continue cooking for another hour to allow the blueberry butter to thicken to your desired consistency. 7. Once done, transfer the butter into jars and let it cool before placing it in the refrigerator. When stored properly, the blueberry butter will keep for 7 to 10 days in the fridge.

[beautyandlifestyleblog86]

Healthy and nutritious homemade ice cream -

Ingredients:

- 2 ripe bananas, sliced and frozen

- 1 cup frozen berries (such as strawberries, blueberries, or raspberries)

- 1/2 cup plain Greek yogurt

- 1 tablespoon honey or maple syrup (optional)

- 1 teaspoon vanilla extract

Instructions:

1. Place the frozen bananas and berries in a blender or food processor.

2. Add the Greek yogurt, honey or maple syrup (if using), and vanilla extract.

3. Blend until smooth and creamy, scraping down the sides of the blender as needed.

4. Serve immediately for a soft-serve consistency, or transfer to a container and freeze for 1-2 hours for a firmer texture.

5. Enjoy your healthy and nutritious homemade ice cream!

This recipe is dairy-free, gluten-free, and refined sugar-free, making it a guilt-free treat that is packed with vitamins, minerals, and antioxidants from the fruit and yogurt. You can also customize this recipe by adding other ingredients such as nuts, seeds, or chocolate chips for added texture and flavor.

[pretty-princess-4ever]

Food log 7/4/24💕

Breakfast: gluten free bread, red pepper hummus, spinach, cucumber, tomato, hard boiled egg- 291

Lunch: smoothie (orgain protein powder, almond milk, banana, frozen blueberries, frozen raspberries, 1/2 cup chickpeas) -350

Dinner: red lentil pasta with peppers, mushrooms, spinach, and marinara-370

[i-needed-a-recipe-blog]

Blueberry Biscuits

Ingredients

BISCUITS: 2 cups Flour

4 teaspoons baking powder

1 cup milk, cold

1/3 cup sugar

5 tablespoons of butter (cold or frozen)

1 teaspoon salt

3 ounces blueberries, fresh or dried

GLAZE: 1 cup powdered sugar

1/8 cup water

1 teaspoon vanilla

1/2 teaspoon lemon juice

Directions

Preheat oven to 450°F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead, repeat until all butter is spread in chunks evenly throughout dough. Carefully fold in the blueberries. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 Blueberry Biscuits with a biscuit or cookie cutter. If you notice the butter starts to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder’s 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with a pastry brush. Mix glaze ingredients in a bowl, and drizzle over Blueberry Biscuits with a fork.

[powdermelonkeg]

Tasty drink option? Need to trick yourself into eating more fruit? Balance a meal with vitamins?

Breakfast Milk

1/2 cup frozen fruit*

1 cup milk

Splash of maple syrup

Blend

Done

*If the frozen fruit is in big chunks, put it in a bowl, cover with water, microwave 30sec, remove water, you're good to go.

Wanna add chocolate syrup? Go for it

Need caffeine? Substitute milk for iced coffee, don't add sugar

Want more fruit? Add a banana

Hate maple syrup? Honey or powdered sugar

Tests so far:

Blueberry: 100%, go to fruit. Blends nice, good taste, very breakfasty, even when it's not breakfast. Goes well with maple syrup. Drinking one now. 5/5

Cherry: Meh. Strong flavor. Better with iced coffee and chocolate syrup. Blend well, likes to get stuck in straw. 2/5 for breakfast milk, 4/5 for breakfast iced coffee

Mango: Needs the microwave treatment. Surprisingly good. Make sure the pieces don't have green edges, that makes them thread-y. 4/5

[calmingpi]

Happy anniversary to calmingpi, i made a calming pie again (this time with more lavender)

Good news is that it tastes pretty good. Bad news is that i believe i messed up my starch amount, so it's a lot more runny than it was the last time i made this. Its all a process, i suppose. It SHOULD come out not exactly firm, but not liquid either. Kind of pull-apart jammy, i guess

Anyway

Im afraid im not very good at precise cooking, but its about time i recorded my findings better. So heres my best attempt to write down the calming pie recipe. You know, for science (note: calming properties of said pie are still largely untested)

Ingredients:*

Bag of frozen blueberries (size big)

Lemon or lime juice (at least 2 shot glasses)

Honey (1/4 of a cup) (for any extra sweetener, use more honey, or white sugar)

Tapioca starch (I used the incorrect amount this time. Learn from my mistake and use about 4 or 5 tablespoons) (you can also use corn or potato starch. Maybe even rice starch. I used potato last time and it worked quite well)

Chamomile tea (2 bags) (get one thats only chamomile. Maybe sleepy time would work? Never tried that one. But i try to keep it just chamomile)

Dried or fresh lavender (I dont know. Eyeball it)

Ground cinnamon (????) (Eyeball it i guess. I put in a puff)

*blueberries, honey, chamomile, and lavender supposedly have calming properties. Starch is to thicken it, juice is for taste, and cinnamon is because blueberry pie apparently has cinnamon usually. And im sure the blueberry pie sparks have a good idea of what theyre doing

Instructions:

Make a pie crust (I used Bob's Red Mill gluten free pie crust mix. It comes with instructions)

Dump all of this into a pot and cook it on the stove at high heat. The blueberries will turn liquid and everything will just come together. Stir frequently. The most important thing is to constantly taste test the mixture to make sure its the right amount of sweet and tangy

I usually only use 1/4th of a cup of honey, which takes a little while to melt, because im of the opinion that blueberries are actually very sweet. The lemon or lime juice should also balance that out, so use less juice and more honey/sugar if you want it sweeter, or the other way around if you want it more tangy

Eventually itll start bubbling like some sort of witch's brew. Leave it like that for a few minutes and stir sometimes. When its been a few minutes, transfer it to a big mixing bowl, and let it cool. Make sure you take the chamomile bags out! They are funny to poke at but not so great to eat

Transfer pie to pie tin (which should already have crust in it), and add more crust to the top. Add an eggwash on it if you want (its just half egg/half water, and honestly it kind of wastes an egg but it does come out a little nicer looking)

Cook at 425°F for roughly an hour. I highly recommend putting a baking pan underneath the pie as its in the oven, because it tends to spill over the top as its cooking

Let it cool, and then eat the thang ding

[autumnhobbit]

I’m gonna be out of the house most likely all day tomorrow, so I decided to do my LotR baking project today. This week, I tried out ‘Blackberry Tarts from Bree.’

Of course a big pack of blackberries at Walmart was like $6, so instead I grabbed two packs of frozen mixed berries (including strawberries, raspberries, blackberries & blueberries.) I only used one of these packs to make the filling, and it was a little under the 4 cups the recipe asked for, more like 3 & change. However after filling 1 muffin tin with tarts I still have 2-3 tarts worth of berries.

Followed most of the instructions, used maybe a couple tablespoons of sugar and added a bit of cornstarch to toss the berries with since they were frozen. It took waaaaaay more water than just 8 tablespoons to pull my pie crust together. It may be an elevation difference I s’pose. It also made enough pie crust for an entire other pie.

The recipe doesn’t specify a temp, but I baked them for around 30 minutes on 400 degrees. I also added a pinch of sugar on top of each one and stuck it back in for a few more minutes because it smelled quite sour. Hopefully the taste is okay. Here’s what they look like out of the oven:

(pls ignore the background mess i’ve been trying to clean)

[robbybirdy]

Heizou - Baked Donuts

Hello, everybirdy. I knew the recipe that I was going to do for this character. I just had to wait, a little bit. Back in November, I got two donut pans for my birthday. And immediately knew that I was going to use it for Heizou’s post.

The character - Heizou. He says that his favorite food is fried. I knew that that wasn’t going to happen. Because if you have seen Card Captor Sakura, I am like Sakura when it comes to frying foods. It just scares me. But, I know with a lot of other things it will take time. 

Know onto the recipe. The recipe and instructions will be down in the description below. I will be tweaking it a bit so that you can make donuts with me, however if you want to make muffins with the original recipe I will share it with you. 

We are going to be making Blueberry Muffin Donuts. The recipe comes from one of my favorite cookbooks that I have titled Taste of Hope. 

The only thing I did differently from the recipe was add milk instead of sour cream, because I did not have sour cream in the house. And as most of you know, I don’t like going to the grocery store or getting an order on Intsacart just for one or two things. 

The first thing you want to do is preheat your oven to 375 F. 

Sift together your dry ingredients. This includes the flour, salt, baking soda and baking powder. 

In another large bowl you will combine your wet ingredients. The eggs, sugar, vegetable oil, vanilla and milk or sour cream. 

Add 1 tablespoon of your dry ingredients to the blueberries. This will help them not be at the bottom of your muffins/donuts.

Slowly add in your dry ingredients. And mix. I say slowly just because you don’t want a puff a flour coming in your nose or mouth. It is not fun, trust me. 

Fold in the blueberries. 

Spoon the mixture into the pan that you are using. If you are using a donut pan for the first time, you are going to want to run a test batch. Just to see the correct amount that you should be putting in there. 

Bake your donuts for about 15 minutes. If you are baking muffins you are going to want to bake somewhere between 20 and 30 minutes. “Remember you can always add time, you can never take it back.” -Robby’s Mom & Dad. 

You can add a glaze to your muffins/donuts. Everyone will love them, even if they don’t have a glaze. 

I hope that you liked this recipe.  Feel free to check it out for yourself. See you in the next post. Thank you.

Recipe: https://robbybirdy.tumblr.com/donuts

Ingredients 

4 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

4 eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla

2 cups sour cream or milk (the consistency and the flavor will be different. But I had no complaints about them. And honestly something like that nobody really cares.)

2 cups frozen or fresh blueberries

Set oven at 375 degrees. Sift together flour, salt, baking powder, and baking powder.

Add eggs, sugar, vegetable oil, vanilla, and sour cream or milk in a large bowl and mix. 

Add in dry ingredients and mix. 

Fold in blueberries. 

Spoon batter into muffin cups or donut pans, that are coated with cooking spray or spoon into paper baking cups. 

Bake your muffins at 375 for 20 to 30 minutes. 

Bake your donuts at 375 for 15 minutes. 

This recipe makes about 30 large or 48 small muffins. 

This recipe makes about 2 dozen donuts- baker's dozen.

[askwhatsforlunch]

Blueberry Galettes

These simple Blueberry Galettes make a more-ish and deliciously comforting dessert to your weekend lunch, especially on a grey and rainy day! Happy Sunday!

Ingredients (serves 3):

1 1/3 cup frozen blueberries

4 tablespoons caster sugar

2 tablespoons coarnflour (starch)

1/2 lemon

415 grams/14.6 ounces Almond Pastry 

1 egg

Icing Sugar, for sprinkling

Preheat oven to 200°C/395°F. Line a baking tray with baking paper; set aside.

In a medium bowl, combine frozen blueberries, caster sugar and cornstarch. Thoroughly squeeze in the juice of the lemon halve. Give a good stir until perfectly combined. Set aside.

Divide Almond Pastry into three equal portions, and roll each onto a lightly floured surface, into a circle, not too thinly. Trim the edges, and gently place Almond Pastry circles onto prepared baking tray.

Arrange blueberry mixture in a heap onto the centre of the Pastry circles. Fold the edges of the galettes, slightly on top of the blueberries.

Break the egg in a small bowl, and beat it lightly.

Brush the edges of the galettes with egg wash.

Place in the hot oven, and bake, at 200°C/395°F, 25 to 30 minutes, until pastry is a nice golden brown colour.

Remove from the oven, and let cool slightly. Then, sprinkle lightly with Icing Sugar.

Serve Blueberry Galettes, warm or cooled, with or without a scoop of Whisky Ice Cream or a dollop of crème fraîche, and a glass of chilled Champagne!

[deliciously-vegan]

Lavender Blueberry Custard Bars

[[MORE]]

Crust

2 cups all-purpose flour 1 cup organic cane sugar

1 cup cold salted vegan butter

2 tsp pure vanilla extract

Line a 9 X 13-inch glass baking pan with parchment paper. Preheat oven to 350 degrees F.

In a large glass mixing bowl, sift together the flour and sugar. Cut in the cold vegan butter and, with hands, mix until crumbly. Sprinkle in the vanilla extract. Use hands to fully incorporate.

Transfer mixture to the lined pan. Spread out evenly and press down firmly with hands. Bake in preheated oven for 10 minutes.

Blueberry Custard

4 cups blueberries one can of full-fat coconut milk 2 cups powdered sugar One block soft tofu ½ cup cornstarch ¼ cup lavender syrup (unsweetened) 2 tbsp lavender buds the juice of two lemons ½ tsp sea salt

Place the blueberries, coconut milk, powdered sugar, tofu, cornstarch, lavender syrup, lavender buds, lemon juice, and sea salt in a high-speed blender. Blend until smooth and creamy.

Transfer batter to a saucepan. Cook on medium-low heat for about 5 minutes, stirring constantly, until thickened. Remove from heat.

Pour custard on top of baked shortbread crust.

Return to preheated oven and bake for another 22 minutes.

Allow to cool completely on counter then transfer to fridge to chill and set for several hours, ideally overnight.

Cut into bars and serve. (Can also be frozen.)