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Blueberry Buttermilk Waffles | alidaskitchen.com

Blueberry Buttermilk Waffles #SundaySupper

An easy recipe for Blueberry Buttermilk Waffles made with whole wheat flour, buttermilk, brown sugar and bursting with fresh blueberries throughout. 

Blueberry Buttermilk Waffles | alidaskitchen.com

With blueberry season upon us, everything is coming up blueberries! From these Blueberry Crumb Bars to this Blueberry Balsamic Salad, nothing beats the delicious taste of our favorite blueberry recipes made with fresh, juicy, perfectly in-season blueberries. With this Blueberry Buttermilk Waffles recipe, we have a new blueberry recipe to add to our list of favorites!…

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Blueberry Crumb Bars | alidaskitchen.com

Blueberry Crumb Bars #SundaySupper

Blueberry Crumb Bars combine juicy fresh blueberries with a brown sugar crust and crumble topping for a delicious taste of blueberry crumb pie in an easy to make bar cookie.

Blueberry Crumb Bars | alidaskitchen.com

The month of July is National Picnic Month, and what better way to celebrate than to gather together some favorite picnic recipes to share with friends and family! That is the theme for Sunday Supper this week, and we have the honor of celebrating with our friends at Gallo Family Vineyards.  A picnic with tasty grillables, sandwiches and all kinds of salads, fresh product and dessert, paired with a favorite glass of wine…sounds pretty perfect!

A quintessential picnic dessert is a fresh fruit pie, with favorites such as strawberry, peach or blueberry topping the list. However these days when meal planning for picnics and with two little kids constantly underfoot, my main goal for anything in life is EASY….

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Brown Sugar Coconut Blueberry Muffins

The hunt for tasty ways to use the remainder of our blueberries continues.  It’s not a bad problem to have, that’s for sure.  We have been happily enjoying Blueberry Lemon Ricotta Pancakes, lots of blueberries in Greek yogurt, and many other treats.  But it was time to make something new.  I already have several blueberry muffin recipes that I love, but when I found a blueberry muffin recipe using brown sugar and buttermilk, I knew it would become an instant favorite.

While the recipe looked nearly perfect as-is, I decided to add a little twist and use coconut oil instead of canola oil.  This was my first time using coconut oil, but I had high hopes it would be the perfect addition to these muffins.

The coconut oil imparts a delicious coconut flavor to the muffins, which works beautifully with the tangy blueberries.  The muffins are incredibly moist as well.  Score for the coconut oil, and score for another fantastic recipe for blueberry muffins!

Brown Sugar Coconut Blueberry Muffins
 
Yields: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup packed brown sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt (optional)
  • ⅓ cup coconut oil (or canola oil)
  • ⅓ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups blueberries (fresh or frozen)
  • 2 teaspoons brown sugar, for topping
  • 2 teaspoons sweetened flaked coconut, for topping
Instructions
  1. Preheat oven to 375°F. Line 12 standard muffin cups with paper liners.
  2. In a large bowl, stir flour, sugar and baking powder.
  3. In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.
  4. Add wet ingredients to flour mixture, stirring gently until just combined.
  5. Gently fold in blueberries.
  6. Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.
  7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.

Brown Sugar Coconut Blueberry Muffins
Yields 12 muffins

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt (optional)
1/3 cup coconut oil (or canola oil)
1/3 cup buttermilk
2 large eggs
1 teaspoon vanilla
2 cups blueberries (fresh or frozen)
2 teaspoons brown sugar, for topping
2 teaspoons sweetened flaked coconut, for topping

  1. Preheat oven to 375 degrees.  Line 12 standard muffin cups with paper liners.
  2. In a large bowl, stir flour, sugar and baking powder.
  3. In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.
  4. Add wet ingredients to flour mixture, stirring gently until just combined.
  5. Gently fold in blueberries.
  6. Divide batter evenly among 12 muffin cups.  Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.
  7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to wire rack to cool completely.

Adapted from Babble

Blueberry Lemon Ricotta Pancakes | alidaskitchen.com

Blueberry Lemon Ricotta Pancakes

Blueberry Lemon Ricotta Pancakes are made with whole wheat flour, studded with blueberries and a bright flavor from the lemon. These are a wonderful breakfast treat!
Blueberry Lemon Ricotta Pancakes | alidaskitchen.com

Recently, my favorite (well,…only) pancake turner met an early and unfortunate demise.  Let’s just say the combination of a very hot pan, quesadillas sticking to said pan and a non-silicone turner resulted in a slightly melted pancake turner (and a slightly not pleased Alida).  Now I am armed and dangerous with a fancy silicone pancake turner, ready to take on the world…of pancakes!

What better way to christen this handy new tool than by making ricotta pancakes.  Ricotta pancakes are delicate to flip, so they’re sure to put this new device to the test.

Blueberry Lemon Ricotta Pancakes | alidaskitchen.com

Not just any ricotta pancake recipe would do, however.  It was time to liven up my go-to ricotta pancake recipe from Everyday Food.  First I swapped lemon zest for the orange zest, and whole wheat pastry flour for the all-purpose flour.  I then decided to add vanilla and blueberries to the recipe.

The result was fabulous!  We thought they were perfect without any topping, though you could add a little confectioners’ sugar or maple syrup, if desired.  While these pancakes are easy to make, the batter is quite thick, thus requiring a few extra minutes to cook and extra care when flipping. In the end, it is all worth it – trust me!
Blueberry Lemon Ricotta Pancakes | alidaskitchen.com
Whole Wheat Blueberry Lemon-Ricotta Pancakes
 
Author:
Yields: 4 servings
Ingredients
  • 15 ounces low fat ricotta cheese
  • ⅓ cup granulated sugar
  • 2 large eggs
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • ⅔ cup whole wheat pastry flour (or all-purpose flour)
  • 1 cup blueberries
  • cooking spray
  • confectioners' sugar or maple syrup, for serving (optional)
Instructions
  1. In a medium bowl. whisk together ricotta cheese, sugar, eggs, grated lemon zest and vanilla extract.
  2. Fold in flour until just combined; add blueberries, gently mixing until combined.
  3. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
  4. Serve hot, with confectioners' sugar or maple syrup, if desired.
  Adapted from Everyday Food
Blueberry Lemon Ricotta Pancakes | alidaskitchen.com