Brown Butter Blueberry Maple Cornbread

Brown Butter Blueberry Maple Cornbread

Brown Butter Blueberry Maple Cornbread



As much as I love making yeast breads and other good stuff that are yeast raised like sticky buns , my first love will probably always be cornbread .There is just something so homey about a good wedge of cornbread, be it plain or doctored up, as this version is. You can eat it by itself; and contrary to popular belief, you really should be able to eat it plain, without soaking it in something to relieve dryness. If it’s that dry, you did something wrong when baking it.

On the yeast bread front, I’ve put my sourdough starter out to come to room temp somewhere in the vicinity of 43 times in the last month. Then, I get involved in other things, put it away and say I’ll get to it the next day. If starters could be sentient, mine would have the worlds largest inferiority complex. “What? She doesn’t want me again? Was it something I did… said? Do I smell funny? Wait… I’m supposed to smell funny.”

With this bread, I took the recipe I have up in here for honey cornbread and played with it. I traded the plain butter for browned butter because you can never go wrong with brown butter, used maple sugar in place of the regular and added in a pint of blueberries.Β  This one is perfect for breakfast. Just serve it withΒ  yogurt and a cup of coffee (or tea in my case) and you’re good to go. It’s actually almost cake like enough to be a good fit for dessert too, if you’re the nontraditional sort, as I am. One of my favorite desserts is a piece of cornbread with butter and maple syrup. Try it sometime. πŸ™‚

You know the drill…

Brown Butter Blueberry Maple Cornbread

  • 1 cup flour
  • 1 cup cornmeal (NOT cornbread mix)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup maple sugar (if you don’t have maple sugar, sub 1/4 cup regular sugar and add in 1/2 teaspoon maple flavoring when you add the eggs)
  • 1/2 cup heavy cream
  • 1/2 cup whole or 2% milk
  • 1/4 cup unsalted butter
  • 1/4 cup honey, warmed if needed to make it pourable
  • 2 eggs
  • 1 pint fresh blueberries
  1. Preheat the oven to 400. Butter a 9 inch cast iron pan or a 9 inch square baking pan.
  2. Then, brown your butter- place the butter in a small pot. Melt it over medium high heat, swirling it frequently. Let it keep cooking until it turns a nice golden brown, then immediately pour it into a measuring cup or bowl to cool a bit while you work on the rest of the recipe.
  3. In a large bowl, whisk to combine the flour, cornmeal, baking powder and salt.
  4. In another bowl, combine the maple sugar, cream, milk, honey and browned butter. Whisk well. Add in the eggs (and maple flavoring if that’s what you’re using) and whisk well.
  5. Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir just until barely combined. gently fold in the blueberries then pour the batter into the prepared pan.
  6. Bake at 400 until the top is golden brown and a wooden skewer inserted in the center comes out clean, about 20Β  to 25 minutes.
  7. Best served warm with plenty of butter and maple syrup. But that may be a bit of bias on my part. πŸ˜€

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Cheesecake Filled Blueberry Citrus Muffins

Cheesecake Filled Blueberry Citrus Muffins

Cheesecake Filled Blueberry Citrus Muffins



I realized a few days ago that I haven’t done a muffin post in a while. GASP! Forgive me!? I mean, my blog IS called From Cupcakes To Caviar and what are muffins (in my world anyway) other than cupcakes without the frosting? Because Lord above knows that they aren’t healthy when made by me. I’m the only person alive who can take what should be a wholesome breakfast style food and make it into a caloric mine field, sure to clog your arteries and send you into a sugar coma. I like to think of this ability as one of my finer, more endearing qualities, along with my innate ability to make stuffed animals talk,Β  charm old people with my politeness and toss and turn in bed so much that my husband can’t sleep. Ok, so maybe that last one isn’t so endearing.

I have been craving fresh fruit lately and am knee deep into a huge orange phase. I can’t get enough of them. This usually hits me about this time of the Winter. Unfortunately though, about the only fresh fruit WORTH eating are the orange varieties. The rest are all shipped in from places like Mars or Venus, not to mention who in their right mind pays 5 bucks for like 25 blueberries in a carton so small an ant couldn’t make a home in it?

So, since I was craving blueberries (in January. Don’t use me as a food role model) and citrus, and knew I needed to make some nice healthy muffins *coughcough*, I combined the ideas, just using frozen berries. But then I totally blew the calorie budget (and I have a really really really really high budget. Call me the Donald Trump of calories.) on a cheesecake filling. But it’s so worth it. These are moist, tender blueberry muffins, with a lovely citrus edge, then you break one open and there lies a creamy cheesecake-ish filling. You can thank me later. For now, go make muffins. And don’t get involved in playing Monster Busters on facebook and forget your muffins and slightly overcook them. I…ummm… heard of someone who did this once. Yeah, that’s it. Heard of someone.

You know the drill…. πŸ˜€

This makes 24 muffins so feel free to cut it in half. I make a lot so that we have some to give away but if that’s not your thing, just make half. Or make them all and freeze half for another time.

Cheesecake Filled Blueberry Citrus Muffins

  • 4 cups flour
  • 1 1/2 cups sugar
  • 1 tablespoon +1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 4 eggs, room temp
  • 1 3/4 cups milk
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 12 ounce bag frozen blueberries
  • 1 8 ounce package cream cheese, softened
  • 1/2 cup blueberry or other berry preserves
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 1 tablespoon flour
  1. Line 24 muffin cups with paper or foil liners. Preheat oven to 375 degrees.
  2. In a small bowl, combine the cream cheese, blueberry preserves, teaspoon each of orange and lemon zest and flour. Stir well to combine and then set aside.
  3. In a large bowl, combine the flour, sugar, baking powder, salt and orange and lemon zests. Whisk to combine.
  4. In a large measuring cup, combine the eggs, milk, melted butter and extracts. Stir just until combined; it will still have lumps.
  5. Carefully fold in the frozen blueberries.
  6. Fill the prepared muffin cups half full. Add a dollop (about 2 teaspoons or so) of the cream cheese mixture on top of the muffin batter. Use the rest of the batter to finish filling the muffin cups to the tops of the cups. Sprinkle with coarse sugar if desired.
  7. Bake at 375 degrees for about 25 to 30 minutes, until the tops are a nice golden brown and a toothpick inserted in the center comes out clean.
  8. Let cool in the tin for about a minute, then turn out onto a rack to finish cooling.

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Honey Blueberry Corn Muffins

Honey Blueberry Corn Muffins

Honey Blueberry Corn Muffins

Hello! I hope everyone had a wonderful Thanksgiving? We did here… too much food, then we followed that with some more food and after we were done, we had a little something to eat. Thanksgiving…. the holiday to be grateful for what you’ve got and gain 10 pounds in the process.

While I know no one is going to lose weight between now and the new year (do you believe it will be 2014 in less than a month!!?), I figured I would put up something that while delicious, isn’t quite a decadent as most of what I post. Still baked, still indulgent but not 4000 calories per bite πŸ˜€Β  By the way however, if you DO lose weight between now and the new year, please go away because I don’t like you anymore. Just sayin’ πŸ˜›

I have said before that I love cornbread, though I’m not a huge fan of sweet cornbread. So this recipe was right up my alley. It is mildly sweet (I’ll give an idea for making it a bit sweeter in the recipe, if you prefer it that way), tangy from the blueberries and wonderful warm spread with some butter. You also can’t get much easier than these. Five minutes and they are ready to be baked, so these are perfect for a weeknight bread side.

The baking oil from Boyajian I mention below? I was very kindly sent some of their products and I have to say, I love them. Their citrus oils are about as pure an essence of the real fruit as you will come by; no dilution with alcohol, just the fresh scent and taste of the fruit. You have GOT to try them. Trust me on this.

On a side note, am I the only weirdo who sees a dog wearing sunglasses in the top muffin? Lol.

You know the drill… πŸ™‚

Honey Blueberry Corn Muffins

  • 1 1/4 cup flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon oil (use a good brand such as Boyajian. You can’t get much better than their oils and they are well worth the price
  • 2/3 cup milk
  • 1/2 cup honey
  • 1/4 cup sugar (optional; use this if you like a sweeter corn muffin)
  • 1/3 cup oil
  • 1 egg, slightly beaten
  • 12 ounce bag frozen blueberries ( this makes these chock full of berries. If you’d prefer less, just cut the amount in half)
  1. Preheat the oven to 375 degrees and either grease 12 muffin cups or line them with paper liners.
  2. In a large bowl, combine the flour, cornmeal, baking powder, sugar if using and salt. Stir to mix.
  3. In a small bowl, combine the milk, oil, honey, lemon oil and egg.
  4. Pour the liquid into ingredients into the dry ones
  5. Use a fork to combine, mixing just until combined. Overbeating muffin batter will result in tough muffins with tunnels throughout.
  6. Pour the batter evenly into the prepared muffin tin.
  7. Bake at 375 until the tops are light golden brown and a toothpick inserted into the middle of one comes out clean, about 15 minutes.
  8. Turn out onto a rack to cool. Best served warm dripping with butter and drizzled with some more honey. πŸ˜€

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

 

Booberry! No, Lemon! No, Booberry! No, Lemon! MOMMA!!!!

Blueberry Lemon Yogurt Cake

This is what you hear when you ask your kids what kind of quick bread or pound cake you should make today. Our “boo” (Joshie to the uninitiated) wanted “booberry”). On a side note, my husband started calling Josh Boo when he was but a wee infant and the nick name just kind of stuck. Now he is Boo to practically everyone. We have half joked that when he gets to school age and the teacher asks his name, his response will be “Boo Aaron Brand!” and on his wedding day, the pastor will be asking his bride if she takes “Boo” to be her husband. Yes, we’re a strange strange family. I somehow doubt this comes as much of a surprise.

Moving on… Boo wanted “booberry cake”, Jordan (Zach was still asleep…at noon. Ahhh, the life of a teen on Summer vacation from school) wanted lemon. So what was a mother to do? I did NOT want to make one of each… too expensive and results in too much in the way of sweets in the house. Nor did I want to disappoint either boy.

So I remembered the recipe I had recently printed out for Ina Gartens Lemon Yogurt Cake. I’ve said before and I’m sure I’ll say again; you can never go wrong with Ina’s recipes. The woman is a cooking goddess. I have another one…or maybe two… might be three… of her recipes waiting to try after payday. With this recipe, I decided I could make both boys happy. I simply made the cake as written but adding about 2 cups of blueberries to the batter just before pouring it into the pan. On a side note, you ever make something while thinking to yourself what a cooking goddess/god YOU are only to find out after the fact that 350,000 have done the almost exact same thing before you did? Rather disheartening to ones cooking goddess dreams isn’t it? It’s like this big “well crap, I invented this darn it! I did, I did, I didddddd!!!” Sorry. I’m done now. πŸ˜› Continue reading