[insert CORN-y title here] {Blueberry Corn Muffins Recipe}

If you’ve been around the food blogs this summer, you may have noticed it’s been the summer of corn and blueberries. Between the corn, cucumber, herb and tomato salad that’s become a staple at dinner and the various corn bread and corn muffins, I’ve definitely had my share of corn this year. As for blueberries, I added them to the aforementioned muffins, and eaten them right out of the basket from the store, but have not added them to much else this year, but many other bloggers have.

Here are some of my favorite recipes from other bloggers that use corn or blueberries that I would’ve loved to fit in this summer:

From Joy the Baker: Sweet Corn Biscuits

How Sweet It Is: Hot Blueberry Cheddar Dip

White On Rice Couple: Fizzy Blueberry and Meyer Lemonade

Shutterbean: Blueberry Pudding Cake

Smitten Kitchen: Bacon Corn Hash

and the Blueberry Corn Muffins I made from Two Peas and Their Pod:

Blueberry Corn Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These tender corn muffins are bursting with blueberries. They are great for breakfast, a snack, or served as a side dish to any meal.

Ingredients:

1 cup all-purpose Gold Medal flour
1 cup course ground yellow cornmeal
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1 cup blueberries

Directions:

1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk the buttermilk, melted butter, canola oil, vanilla, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Gently fold in the blueberries. Divide the batter evenly among the muffin cups.

4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

Photo Friday!

The past week has been filled with:

  1. A free San Francisco Symphony concert in Dolores park:
  2. Using this recipe for what I am re-naming “Muddy Cupcakes”:

and, yes, I will, eventually tell you more about those.

3. I am dreaming about making these, since I still have a lot of coffee to use up.

4. We made these blueberry-corn muffins; I found the recipe on Two Peas And Their Pod:

5. and if you are new around here, you might not already know that I am a part of foodie pen pals. This month, I received this:

Box of Delicious! {Foodie Pen Pal June & Coffee Brownie Recipe}

This month, as a part of the Foodie Pen Pals, I received a box from Heather and sent a box to Dustin.

A few weeks ago, I gave you a peek inside the box I got from Heather. Now it is finally time for the reveal!

Here’s what I got:

In case you can’t read all the labels, it’s Trader Joe’s Dark Chocolate Bar-Caramel with Black Sea Salt, Dark Chocolate Almond Toffee, Dark Chocolate (filled with) Speculoos Cookie Spread, Justin’s Organic Peanut Butter Cups, Artisana Pecan Butter, Jessica’s Vanilla Maple Granola, Artisana Coconut Butter, and Trader Joe (Jaques) Fleur Del Sel Caramels. (Heather did say she loves Trader Joe’s in her note, which, by the way, is the card with the cherries on it in the background.)

Thanks, Heather for the yumminess and for making me want to visit my local TJ’s! :)

For Dustin, I used some of the coffee from last month’s box to make brownies. I really like the idea of using something from the last box to forward on to the next one. Just a fair warning for the other foodie pen pals reading this right now.

I forgot to include the recipe in Dustin’s box, so I am putting it here:

Adapted from Epicurious: (original recipe)

Ingredients

  • Nonstick vegetable oil spray
  • 2 cups sugar
  • 15 tablespoons (2 sticks minus 1 tablespoon) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 3 tablespoons finely ground coffee beans
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour

 

Preparation

Preheat oven to 350°F. Spray 13x9x2-inch metal pan with nonstick spray. Combine sugar, butter, cocoa, ground coffee, and salt in large metal bowl. Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy). Remove bowl from over water; cool mixture to lukewarm if necessary. Whisk in eggs and vanilla. Sift flour over and fold in.

Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes. Cool brownies in pan.

Note: the original recipe includes pecans in the brownies and a mocha frosting, but I thought the brownies were good as is.

Popovers. {recipe}

I realized I haven’t shared a recipe on this site in a long time. So, here you go. Popovers. They are really quite simple. No fancy equipment. No special ingredients. Just a bowl, whisk, muffin tin, and a HOT oven. Just flour, eggs, butter, milk, and salt.

I love using old kitchen tools and things. Like these egg beaters and muffin tins. The egg beaters are new to me, but old to someone else, and the muffin tin is my mother’s from many years ago.

This is what they look like in the oven. I was proud that they kinda looked like the picture on The Kitchn, where I got the recipe from. Please excuse the reflection of me in the oven door. Or not. I think it’s artsy, but what do I know?

I squished them a little when taking them out of the pan. I’m blaming it on the oldness of the pan and that they stuck a lot. It’s probably just that I was not being that careful. But whatever. They tasted good, and that’s what counts, right? Right.

There you have it. Popovers. Oh, right, at the top of this post I said I would post the recipe. Okay, here it is, as seen on The Kitchn:

 

How to Make Popovers

Makes 6 large or 12 small popovers
Recipe adapted from the Joy of Cooking

What You Need

Ingredients

1 cup (8 ounces) whole or 2% milk
2 large eggs
3 tablespoons unsalted butter, melted and divided
1 cup (5 ounces) all-purpose flour
1/4 teaspoon salt

Equipment

Blender or food processor
OR
Whisk and a bowl

Popover pan
OR
Muffin tin

Instructions

1. Make the Popover Batter: In a food process or blender, or with a whisk and a bowl, blend the milk, eggs, and one tablespoon melted butter until completely combined. Add the flour and the salt. Blend until frothy and bubbly.

2. Heat the Oven: Heat the oven to 450°F. Let the popover batter rest while the oven heats. This gives the flour time to absorb the liquid and gives the popovers a better texture.

3. Pour the Batter into the Pans: Put the popover tin or muffin pan in the oven for 2 minutes to warm. Remove from the oven and divide the remaining 2 tablespoons of melted butter between the cups. Whiz (or whisk) the batter one more time to froth it up again and then fill each cup halfway.

4. Bake the Popovers for 15 Minutes: Place the pan back into the oven and bake for 15 minutes. Do not open the oven door during baking (this causes the popovers to deflate).

5. Reduce the Heat and Continue Baking: Still without opening the oven, reduce the heat to 350°F and bake for another 15 minutes. Now you can open the oven door and check the popovers. Finished popovers will be golden-brown, feel dry to the touch, and sound hollow when tapped.

6. Prick with a Knife, Cool, and Eat!: Turn the popovers out onto a drying rack. Pierce the bottoms with a knife to allow steam to escape. Cool just enough so they can be handled and then eat immediately.

Additional Notes:

Making Popovers Ahead: Popovers are the best when they’re fresh from the oven. But if you need to make them ahead, just warm them in a 350°F oven until warm and crispy again, about 5 minutes.

Freezing Popovers: Freeze baked popovers in an airtight bag or container for up to three months. To re-heat, place the popovers directly from the freezer into a 350° oven and bake until warm and crispy, about 8 minutes.

Other Ways to Make Popovers: While you should keep the ratio of milk, eggs, and flour about the same, you can add other flavoring ingredients to the batter. Try a few tablespoons of sugar for sweet popovers or a few teaspoons of herbs and spices for savory ones. Or you can really treat yourself and make cheesy popovers.

Photo Friday!

This Photo Friday! is brought to you by spring-into-summer recipes ratios. I made these food items not from recipes, but from ratios. I will post the directions on how to make these goodies in the recipe section soon, so look for them there.

First up, I made these scones. A very basic ratio, and similar method to biscuits or pie dough.

I had leftover egg whites after making ice cream, so I made an angel food cake. I think of this as a springtime cake because it is light and airy and is usually served with fresh, seasonal fruit such as berries and citrus.

I just love the way the light in this photo makes the cake look really light. It tasted more meringue-like than cake-y, but I was okay with that.

I roasted some corn and red pepper and put it and other veggies and rice together for a spring-to-summer  “succotash”. (According to the dictionary entry I found, real succotash is made with Lima beans.)

The “succotash” I made with roasted corn, red bell pepper, cucumber, tomatoes, and rice. NO recipe here. Just roasted the corn (on the cob) with the red pepper and tomatoes on a baking sheet in a very hot (as high as it goes) oven until…the smoke detector goes off! Just kidding. Sorta. :) Just until the veggies start to blacken. For easy clean-up, I recommend using foil and oil, just enough to prevent sticking.

What are your favorite spring/summer desserts? What foods remind you the most of spring or summer?