Sugar kick. Blueberry kick. Endorphin overload!

Cakes and Breads / February 14, 2017

I’m about to present two more reasons for you to love me. Not that I’m feeling neglected, but every home cook gets giddy when their food makes the taster’s eyes pop with satisfaction and their mouth form into a pleasurable gasp of joy. So the fact that I am about to post narratives and recipes about the sheer decadence of not one but TWO easy treats ought to make me immortal.

I may be reaching for a bit more than I can achieve, eternal gratitude, but you’ll still be shivering in pleasure when you try these. That I can promise.

So moist, sweet and satisfying! These fresh blueberry muffins get their sinful taste from a handful of white chocolate chips added to the batter along with the transformation texture of yogurt.

No bake, no fuss, no kidding! My peanut butter, almond, oatmeal and blueberry cookies make you feel like a kid eating the dough right out of the bowl. But these have a more sophisticated taste!

First, feast your eyes on those melted berries. I know, right? It seems like you could just reach in an get one. So pretty and close you can taste them! Check out the recipe below.

Blueberry White Chocolate Chip Muffins

Makes 12

Ingredients:

2 C all-purpose flour
3 t baking powder
2/3 C sugar
½ t ground nutmeg
2 ounces of plain Greek yogurt
¼ C oil
1/3 C whole milk
1 large egg
¼ C unsalted butter, melted (+ extra for greasing tins)
2 t vanilla extract
1 t kosher salt
¾ C blueberries
1/3 C white chocolate chips

Direction:

In a large bowl combine the flour, sugar, salt, nutmeg, and baking powder. Stir to combine. In another bowl add the milk, then the melted butter and stir to cool the butter. Then the egg, vanilla, oil and yogurt. Whisk to fully blend the egg and all other ingredients very well. Now make a well in the center of the flour mixture and pour in the liquid. Using a large spoon, fold the wet into the dry and gently stir just until combined. Add the blueberries and then stir slightly, then the white chocolate. Divide evenly among the buttered muffin openings.
Bake in a 375 degree F oven for about 19 minutes or until golden brown. Remove, let cool for about 5 minutes and remove and cool completely on a wire rack.
These freeze BEAUTIFULLY!

No-Bake Peanut Butter, Oatmeal, Almond and Blueberry Cookies

Makes 20-24 Cookies

Ingredients:

1 stick (1/2 C) unsalted butter
1 C granulated sugar
½ C smooth peanut butter loosely packed (I use Trader Joe’s organic no stir)
1 T vanilla extract
1 ½ t kosher salt
1 C flour
3 T whipping cream
2 T real maple syrup
¾ C Quaker oatmeal (quick or long cook. I like the texture of the long cook!)
½ C slivered almonds (better crunch than sliced)
½ pint blueberries
Confectioner’s sugar to coat

Direction:

In a stand mixer with paddle attachment, cream the butter and sugar for 4 minutes on high. Add the peanut butter, vanilla, cream, and maple syrup and beat for another minute on medium high. Add the salt and combine well. Add the flour ½ at a time and combine well, then the oatmeal, and almonds and blend. Finally fold in the blueberries on low speed and mix to combine. It’s okay if a couple of them break up. (If it seem way too sticky add a bit more oatmeal.)
Form into 1 ½ inch balls, roll in powdered sugar and serve. Keep extras in fridge without rolling in sugar. Add sugar right before serving. These will keep several days in the fridge, covered in a container.