I have been crazy busy this last week with working on a design consulting gig I was honored to be asked to do. This would be my first paid design job but I have given my friends over the years much advice on how to update and refresh their place for an update or a sale, pick paint colors, choose flooring, countertops you name it. My husband is a contractor so together we have re-done several houses together and thankfully he made time for this current gig. He wanted to make sure that my first paid job was a success. The couple arrived home from vacation last night and we got a very enthusiastic phone call with how much they loved everything we did. It felt really good; I’m proud of us; we make a pretty good team.
So for the last few months I have been researching and gathering supplies for a master bath re-design. Which ended up out into the bedroom and then a beautiful backsplash out in the kitchen. The goal was to have all the main components in house before construction started. This past week was spent on the final details so a lot of running around for me picking up more tile, more grout. I even spent about an hour in a stone debris pile looking for a small piece of marble, granite or some stone for a small shelf topper. So not a lot of cooking or baking time for me this past week.
I posted these recipes back in 2014 so I apologize for the; just OK pictures but I remember them well and they were delicious. I think I have some frozen blueberries in the freezer and a blueberry scone might be in my baking in the oven before the end of the day. I will have to work on my presentation skills; boy do they look rustic. I really don’t need another piece of kitchen equipment, such as a scone pan so I better step up my game.
Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup buttermilk
- ½ cup sour cream
- 2 large eggs
- 3 tablespoons butter melted - for batter
- 2 tablespoons butter melted - for after baking
- 16 ounces blueberries
- sugar in the raw for dusting
Instructions
- Preheat oven 400’ grease 12 muffin cups, set aside
- Add all the dry ingredients to a medium sized bowl and stir together; set aside.
- Whisk together buttermilk, sour cream, eggs and 3 Tbs butter. Add to flour mixture. Stir until just moistened. Do not over mix; batter should still be lumpy.
- Gently fold in the blueberries. Spoon batter into prepared muffin cups. Filling each three-fourths full; bake 18 minutes or until golden brown.
- Brush with remaining butter and sprinkle with Turbinado Sugar aka Sugar in the Raw.
- Cool in muffin cups on a wire rack for 5 minutes. Make sure to let the muffins rest the 5 minutes so they don’t fall apart but do not wait too long that they become soggy.
Blueberry Scone
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoon sugar
- 5 tablespoons unsalted butter cold
- 16 ounces blueberries
- 1¼ cup heavy cream
Instructions
- Preheat over 400’ either use parchment or silpat lined baking sheet.
- Gently whisk dry ingredients together into a medium sized bowl.
- Grate the butter on the course side of a box grater and add to the dry ingredients; gently toss to combine.
- Fold the blueberries into the dry mixture. Make a well in the center and pour the heavy cream in.
- Fold everything together just to incorporate; do not over mix.
- Divide dough into 12 equal pieces and form into mounds.
- Bake 16-20 minutes or until tops are barley golden brown
