Tag Archives: Blueberry

Lemon Poppy Seed Blueberry Pancakes

Lemon-Poppy-Seed-Blueberry-Pancakes8

LEMON POPPY SEED BLUEBERRY PANCAKES

Serves: 6-7 pancakes

INGREDIENTS

• 1 cup + 2 tbsp all-purpose flour
• 1½ tbsp baking powder
• ½ tsp sea salt
• 2 tbsp lemon zest (approx. 2 lemons worth)
• 2 tbsp poppy seeds
• ½ cup fresh or frozen blueberries
• 1 tbsp melted coconut oil
• 1 cup Silk Vanilla Soymilk
• 1 tbsp lemon juice
• ¼ cup sugar

INSTRUCTIONS

1. Preheat a nonstick frying pan over medium heat.
2. Mix together flour, baking powder, and sea salt. Stir in the lemon zest, poppy seeds, and blueberries.
3. Add the lemon juice to the vanilla soy milk. Set aside for 5 minutes.
4. Stir sugar into the vanilla soy milk + lemon juice.
5. Stir the melted coconut oil into the dry ingredients.
6. Add the soy milk/lemon juice/sugar to the dry ingredients. Use a fork to mix well, until there are no lumps in the batter.
7. Spoon ¼-1/3 cup of the batter onto your preheated pan. Cook the first side for about 1-2 minutes – until the edges appear dry and cooked. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
8. Flip and cook for another 1-2 minutes.
9. Store the cooked pancakes in a single layer on the racks in your warm oven – this will keep them warm but not soggy.
10. Continue cooking the pancakes until all the batter is used up. Makes about 6-7 pancakes.

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To Die For Blueberry Muffins

blueberry muffins

My grandson is at it again. He sent me this. Let me know what you think.

To Die For Blueberry Muffins
Makes 8 large muffins

Ingredients:
1 ½ cups all purpose flour
¾ cups white sugar
½ teaspoons salt
2 Teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Topping:
½ cup white sugar
1/3 cup all purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.

Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make crumb topping:
Mix together ½ cup sugar, 1/3 cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.