Blueberry goodies collection

These come from the Preppy Kitchen. For the best result, go by weights.

Blueberry Muffins Recipe

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 8 ounces fresh blueberries
• ¾ cup granulated sugar (170g) [note: replace with monk fruit but taste as you go]
• ½ cup unsalted butter, melted (113g) [replace with the same amount of coconut oil]
• 2 large eggs, room temperature [you can use the equivalent in egg substitute]
• 2 teaspoons vanilla extract
• ¾ cup whole milk, room temperature (180ml)
• Coarse sugar for topping [You can omit this or use coconut sugar]

1. Preheat to 400°F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
3. In a small bowl, combine the blueberries with about 1 tablespoon of the dry mixture, then toss to coat. (This will help prevent them from sinking in the batter.)
4. In a large mixing bowl, beat the sugar, butter, and eggs together on medium speed until light and fluffy, about 2 minutes.
5.  Beat in the vanilla. 
6. Add the flour mixture into the butter mixture in 3 parts, alternating with half of the milk between flour additions. 
7. Stir in the blueberries. 
8. Divide the batter among the paper liners. (They will be full.) 
9. Scatter more blueberries on top and sprinkle with coarse sugar or streusel, if desired.
10. Bake for about 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. 
11. Let the muffins cool in the tin for a few minutes before removing them and cooling on a wire rack.

Blueberry Jam

• 6 cups fresh blueberries (900g)
• 2 cups granulated sugar (400g)
• 2 tablespoons freshly squeezed lemon juice

NOTE: I would not recommend using anything other than real sugar, but if you do want to substitute, use as natural a sugar as possible and taste as you add. You may need to add some pectin.

1. Wash the blueberries and dry them well. 
2. Add them to a large pot (at least 5 quarts), along with the sugar and lemon juice.
3. Place the pot over medium heat. 
4. Cook the blueberries, stirring frequently, for 5 to 7 minutes, until they release their juices and the sugar dissolves. (Scrape the sides of the pot frequently). 
5. Mash about half of the blueberries with a potato masher.
6. Attach a candy thermometer to the side of the pot. 
7. Bring the mixture to a boil over medium-high heat, stirring frequently.
8. Gently boil the jam for 15 to 20 minutes, stirring frequently, until the jam is thick and syrupy and the temperature reaches 218 to 220°F. (Stir more regularly during the last 10 minutes of cooking. 
9. As the jam thickens, it is more likely to scorch on the bottom or sides of the pot. 
10. Adjust the heat between medium and medium-high to keep the jam at a strong simmer, moving closer to 220°F, but not boiling too rapidly.)
11. When it’s done, pour the hot jam into sterilized mason jars and chill overnight. 
12. Store in the refrigerator or freezer, or follow the directions provided by the canning jar manufacturer for how to sterilize, process, and seal your jam jars safely.

Blueberry Scones

• 2 cups all-purpose flour (240g)
• ⅓ cup granulated sugar plus more for sprinkling (66g)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter cubed (113g)
• 1 cup fresh or frozen blueberries (6 ounces/170g)
• Zest of 1 lemon
• ¾ cup cold heavy cream (180mL)
• 1 cold large egg

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. 
2. Add the butter and work it into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. 
3. Stir in the blueberries and lemon zest.
4. In a small bowl, whisk together the cream and egg.
5.  Pour over the flour mixture.
6.  Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
7. Turn out the dough onto a lightly floured surface. 
8. Knead it gently a few times to shape it into a ball. 
9. Press the dough into an 8-inch circle. Cut into 8 wedges.
10. Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
11. Meanwhile, preheat the oven to 400°F. 
12. Line a large baking sheet with parchment paper.
13. Transfer the frozen scones to the prepared baking sheet, placing them about 2 inches apart.
14.  Brush lightly with a little more cream and sprinkle with sugar.
15. Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. 
16. Let cool for at least 10 minutes before serving.

Notes

Flour the knife or bench scraper to help the dough from sticking when cutting. You can flour your hands as well, if needed. Press straight down when cutting. Don’t drag your blade through the dough. This can compress and seal the edges, preventing the scones from rising properly.

Blueberry Crisp

For the Filling:

• ½ cup granulated sugar (100g)
• 1½ tablespoons cornstarch
• 6 cups blueberries (800g)
• 1 tablespoon lemon juice

1. In a large bowl, stir together the sugar and cornstarch. 
2. Add the blueberries and lemon juice and toss well to combine. 
3. Transfer the filling to a greased 2-quart or 8-inch square baking dish.

For the Topping:

• ¾ cup all-purpose flour (90g)
• ½ cup packed light brown sugar (110g)
• ½ cup rolled oats (or quick-cooking) (56g)
• 6 tablespoons unsalted butter, melted (85g)
• 1½ teaspoons ground cinnamon

1. In a medium bowl, stir together the flour, brown sugar, oats, butter, and cinnamon until crumbly but all of the flour is moistened by the butter. 
2. Squeeze the mixture into larger clumps using your hands. 
3. Scatter the topping evenly over the filling.

1. Preheat the oven to 375°F.
2. Bake for 50 minutes to 1 hour, or until the topping is golden brown and the filling is bubbly. (Loosely cover with foil after 25 minutes if needed to prevent excess browning.)
3.  Transfer to a wire rack to cool for 30 minutes. 
4. Serve the crisp with vanilla ice cream, if desired.

Blueberry Coffee Cake

For the Streusel Topping:

• ¾ cup light brown sugar (165g)
• 1 cup all-purpose flour (120g)
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
• 6 tablespoons unsalted butter, softened and cubed

In a medium mixing bowl, whisk together the brown sugar, flour, cinnamon, and salt. Add the butter. Using a fork or your fingers, incorporate the butter into the dry mixture until a crumbly texture forms. (The mixture should clump together when squeezed, but crumble easily). Chill until ready to use.

For the Coffee Cake:

• 2½ cups all-purpose flour (300g)
• 2½ teaspoons baking powder
• ½ teaspoon kosher salt
• 10 tablespoons unsalted butter, softened
• 1¼ cup granulated sugar (250g)
• 1 tablespoon lemon zest
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅔ cup whole milk, room temperature (160ml)
• 2 cups fresh blueberries (or frozen, but do not thaw) (300g)

Preheat the oven to 350°F. Butter a 9-inch-square baking pan, or spray it with baking spray.

1. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and lemon zest.
3.  Beat on high speed until light and fluffy, about 4 minutes. 
4. Add the eggs, one at a time, beating until each is fully incorporated. 
5. Stop occasionally and scrape down the bowl.
6.  Beat in the vanilla.
7. With the mixer on low speed, add a third of the flour mixture to the butter mixture. 
8. Pour in half of the milk, beating until just incorporated. 
9. Repeat, alternating with the remaining milk and flour mixture. 
10. Fold in blueberries. (The batter will be thick.)
11. Spread the batter into the prepared baking pan. 
12. Sprinkle with streusel topping.
13. Bake for 55 minutes or until a wooden pick inserted into the center of the cake comes out clean. 
14. Let cool for at least 15 minutes before slicing and serving.