Blueberry Muffins

Blueberry Muffins

PREHEAT OVEN: 375* F
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
SERVINGS: MAKES A DOZEN

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • 1 1/2 cups fresh blueberries
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 2 large fresh eggs
  • 2 tablespoons turbinado sugar, optional

DIRECTIONS

  • Preheat oven to 357* F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. in a large bowl, whisk together the flour, baking powder, and salt.
  • In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs; add to the flour mixture and stir to combine. Fold in the blueberries (do not over mix).
  • Divide the batter among the prepared muffin cups and sprinkle with the turbinado sugar, if desired.
  • Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, or serve warm.
  • Enjoy!

Blueberry Tart

Blueberry Tart

PREHEAT OVEN: 375* F
PREP TIME: 15 MINUTES
COOK TIME: 30 MINUTES
SERVINGS: 8

Recipe courtesy of Real Simple

Recipe courtesy of Real Simple

INGREDIENTS

  • Flour for the work surface
  • 2 cups fresh blueberries
  • 1 8-ounce sheet frozen puff pastry, thawed
  • 1 large fresh egg, beaten
  • 1 tablespoon granulated sugar
  • 4 ounces cream cheese, softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons confectioners' sugar

DIRECTIONS

  • Heat oven to 375* F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10x12-inch rectangle. Transfer to a parchment-lined baking sheet.
  • Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through.
  • Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, about 15 to 20 minutes.
  • Using the tip of a knife, score the border again without cutting the cooked pastry all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, about 15 to 20 minutes.
  • Meanwhile, with an elecetric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners' sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
  • Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners' sugar.
  • Serve and enjoy!