Joanna Gaines Blueberry Muffin Food

LEMON-BLUEBERRY BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.
• Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.
• Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.
• For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.

CHEF

Steps:

• 1 Preheat oven to 375 degrees. 2 Grease the bottoms only of a 12-cup muffin pan or line with cupcake papers. 3 Melt the butter. 4 Mix in the sugar. 5 Add beaten eggs, baking powder, salt, and mix thoroughly. 6 Put one tablespoon of the flour in a plastic bag with the cup of fresh or frozen blueberries, and shake it gently to coat the berries; set aside. 7 Add 1 cup of the flour to the bowl and mix it in with half the milk. 8 Add the remaining cup of flour and the rest of the milk and mix thoroughly. 9 Add 1/2 cup blueberry pie filling to the bowl and mix it in. 10 Fold in the flour-coated berries. 11 Fill each muffin cup 3/4 full and set them aside. 12 Now, mix the crumb topping by mixing 1/2 cup sugar and 1/3 cup flour in a bowl, cutting in 1/4 cup butter until it's crumbly. 13 Sprinkle the crumb topping over the muffins. 14 Bake at 375 degrees for 25-30 minutes. 15 Once done, allow muffins to cool in the pan for about 30 minutes before tipping them out to serve.

BLUEBERRY MUFFINS FROM THE MAGNOLIA CAFE

Steps:

• Preheat oven to 350*.
• Grease well a 12 cup muffin tin.
• In a large bowl, mix together the dry ingredients, making a well in the center.
• Stir in the liguid ingredients until just combined, being careful not to overmix.
• Batter may be lumpy.
• Gently fold the blueberries into the batter (if using frozen, do not thaw).
• Fill the muffin cups about three-quarters full.
• Lightly sprinkle with the 1 tablespoon of sugar.
• Bake for 20-22 minutes until lightly golden or a cake tester inserted near the center comes out with moist crumbs.
• Do not overbake!

DELICIOUS BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 400 degrees F.
• Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
• Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
• Mix this with the flour mixture.
• Fold in the blueberries.
• Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
• Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

JOANNE CHANG'S MAPLE-BLUEBERRY SCONES

Steps:

• In a stand mixer fitted with the paddle attachment, briefly mix both flours, the baking powder, baking soda and salt on low speed. Add half the butter and paddle until fully mixed into the flour, 2 to 3 minutes. (This will coat the flour with butter so the scones are tender.)
• Add the remaining butter to the bowl of the stand mixer. Pulse the mixer three or four times to mix the pieces into the dough while keeping them whole. (This step will give you small pieces of butter in the dough, which will help the scones be a bit flaky.)
• In a medium bowl, whisk together the crème fraîche, maple syrup, buttermilk and yolk until thoroughly mixed. Stir in the blueberries. With the mixer on low, pour the blueberry mixture into the flour mixture, and paddle on low for about 10 seconds to get some of the liquid mixed into the flour. Stop the mixer, and mix the rest of the loose flour into the dough by hand: Gather and lift the dough with your hands and turn it over in the bowl several times until all the loose flour is mixed in. Shape the dough into a ball, wrap it well and refrigerate for at least 1 hour or for up to 1 day. (This gives the flour time to fully absorb the liquid.)
• Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.
• Using a 1/2-cup measuring cup or ice cream scoop, scoop out 8 mounds of chilled dough, and place them on the baking sheet a few inches apart. Bake scones for 35 to 45 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.
• While the scones are baking, make the glaze: In a small bowl, whisk together the sugar and enough maple syrup to make a thick, spreadable glaze. Use immediately, or store in an airtight container at room temperature for up to 1 week. Rewhisk before using.
• As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they're warm. Let cool on the baking sheet for 30 minutes, then serve.