Monday, May 7, 2012

148. Sunday's with Joy and Blueberry Love




First, I must say how happy I am sharing this experience of cooking through Joy's cookbook, Joy the Baker.  I have met some of the nicest people.  It's been fun to share our passion of cooking in an open forum.  Share our ideas, thoughts and experiences of making the same recipe.  

I honestly did not know how much this experience would drive my love of cooking even more.  It's a positive experience being shared by passionate, caring people.  We encourage each other, praise their work, offer guidance and laugh.  This is the best part for me.  We are silly and not afraid to let our hair down.  I LOVE that!

I have cooked with fresh blueberries before and my family does enjoy this fruit.  In fact my 5 year old was eating them straight out of the plastic container.  I was thrilled to see that of course.


Blueberries are what we call a "super food" or a "power hitter" because they are filled with an assortment of health benefits.

I found this site from the Blueberry Council to be an excellent source of information about the benefits of eating blueberries.

A favorite in the media is Dr. OZ and he also has some great recipes to try that include blueberries.

Ronald Prior, Ph. D. from the USDA Arkansas Children’s Nutrition Center has this to say about the benefits of eating blueberries:

“We analyzed the antioxidant activity of 100 foods and found blueberries to be one of the richest sources of all. Antioxidants are important because they reduce oxidative stress that can cause damage to cells, leading to cancer, cardiovascular disease and other diseases of aging. While the antioxidant activity of a food may not tell us directly how effective it is in fighting disease, it does provide us with strong clues and a basis for further research.”



Blueberries are one of the foods that can be enjoyed in sauces, in drinks, in pancakes, as syrup, in cookies, on salads and fresh.  I believe the list is probably longer than this, but this gives you a good idea of how user friendly this little blue gem is.

Blueberries can be frozen, canned, juiced or eaten fresh.

To learn how to freeze blueberries, go here.
To learn how to juice blueberries, go here.
To learn how to can blueberries, go here.
To learn to make syrup, go here.

Of course you can find all kinds of resources on the internet but I have used these sites before and have been very happy with my results.  

In our group, Sunday's with Joy, we made her Brown Butter Blueberry Muffins.

I must give you a warning.  In the event that you buy the book  and make these be prepared to EAT at least 4 right out of the oven…I can give you the names of at least 6 women you can vouch to this warning, myself included. LOL

They are awesome!  They are heavenly!  They are so good that Joy made us pinky swear…LOL

I made two batches.  The first one was a gluten free version.  I used almond meal and this gave the muffin a whole grain look…brown with lots of texture.

The conversion for making these muffins gluten free is below.

Joy recommends 1 1/2 cups of flour.  I used 1 cup of almond meal, 1/4 cup of white rice flour and 1/4 cup of tapioca flour (starch).  For the topping she also recommends a combination that includes flour.  I chose to add almond flour as the substitute along with a handful of oats.  The oats will cause your muffins to not rise as tall in the center because they are heavy, but it does not make the muffin any less delicious. I did have to cook my muffins about 8 minutes longer and as usual with gluten free cooking, let them cool for a few minutes before digging right in.



LOOK at those fresh blueberries baked into the gluten free muffin….hello deliciousness!

After seeing everyone's beautifully topped Brown Butter Blueberry Muffins I wanted to try the original recipe too.  

I had just enough blueberries to make a second run at these yummy treats.   These were incredibly good!  I will have to say that these are the best blueberry muffins I have ever had. Both versions turned out very nice, the flavor of blueberry was right there in every bite.

See picture below for pictures of original recipe:




Some of the ladies that have posted their images and recipe modifications are below:

http://cookiesxo.blogspot.com/2012/05/gf-blueberry-crumb-muffins.html by Hugs & Cookies xoxo

Sundays with Joy- Brown Butter Blueberry Muffins by Kitchen Adventures with Lucy

Bakeaholic Mama: Brown Butter Blueberry Muffins Week 2 Sundays With Joy by bakeaholicmomma

the traveling cupcake: Sunday's with Joy - Browned Butter Blueberry Muffins by Have cupcake will travel

Sundays With Joy: Brown Butter Blueberry Muffins | The Sweet & Salty Life by The Sweet Salty Life

The Italian version: Remena Nena: MUFFINS DE NABIUS I "BROWN BUTTER" & NEWS

http://itsyummi.com/brown-butter-blueberry-muffins/  by It's Yummilicious (Becca)



My final thought would be, eat your blueberries.  They are very good for you!

ENJOY

7 comments:

  1. Love the little blueberry heart! And these look FABULOUS. I think I am going to join you girls...

    ReplyDelete
    Replies
    1. Tiffany you should, we have so much fun! Thank you too for stopping buy and the compliment.

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  2. The blueberry heart is adorable, love your photos! Can't wait for next week's post.

    ReplyDelete
    Replies
    1. Thank you Ellen. I love how when you start taking pictures an idea just comes together, I threw some blueberries on the cake plate and it sort of formed a heart…and I ran with it! I thought it turned out pretty good too.

      Delete
  3. Gorgeous photos! As they say, you really do eat with your eyes as well :)

    ReplyDelete
  4. A picture really is worth a thousand words great pics making me hungry!

    ReplyDelete

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