Lemon Blueberry Cupcakes

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I really can’t help but to wonder why “lemon blueberry” isn’t a combination that you see more often– because it’s delicious.


Baking with whole blueberries is tricky– if the batter is too runny, berries generally sink to the bottom instead of being nicely distributed throughout.  Though when the batter is thicker, the texture of the cake also usually becomes more dense.  Full disclaimer: this batter tends to be on the runnier side, but some of the blueberries managed to stay in suspension.  And the light airy texture of these cupcakes is amazing!


  • 8 egg whites
  • 1/4 cup white sugar
  • 2 cups sifted cake flour
  • 3/4 cup white sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 egg yolks
  • 1/3 cup canola oil
  • 3 tbsp water
  • 3-4 tbsp lemon zest (requires 2-3 lemons)
  • 1/3 cup fresh lemon juice
  • 1 1/2 cup frozen blueberries, divided
  1. Preheat oven to 325 F, and prepare muffin tins by lining with cupcake wrappers.
  2. Whisk egg whites on high until stiff peaks form, gradually adding in 1/4 cup white sugar.  Set aside.
  3. Combine flour, remaining sugar, baking powder and salt in separate bowl and also set aside.
  4. Beat together egg yolks, canola oil, water, lemon zest, lemon juice until combined.  Gradually add in flour mixture and mix , beat on medium just until smooth.
  5. Carefully fold in eggs whites to the batter, then add blueberries, making sure not to overmix.
  6. Spoon batter into cupcake wrappers and place in preheated oven.  Bake 20 min or until toothpick comes out clean when inserted.
  7. Frost with your favourite cream cheese frosting and enjoy!

Fluffy Pancakes

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Perfect Sunday morning breakfast: Pancakes with scrambled eggs and bacon!  This recipe for pancakes has yielded consistent and satisfying results.  It’s also versatile, in that if you’re looking for a change just add blueberries, or try adding cinnamon and raisins, apples, banana, chocolate chips or anything else you can think of


PREP TIME: 10 min   COOK TIME: 20 min   TOTAL TIME: 30 min   YIELD: 8-9
  • 3/4 cup of milk
  • 2 tbsp of white vinegar
  • 1 cup all purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp margarine or butter (melted)
  1. Combine the milk and the vinegar and let sit for about 5 minutes.
  2. Mix all dry ingredients together in a bowl.
  3. Mix egg and melted margarine together with the milk, then combine with the dry ingredients and whisk until batter is smooth and any lumps are gone.
  4. Lightly coat large skillet with cooking oil, then place over medium-low heat.  Spoon batter into pan (in desired pancake size, I used ~1/4 cup at a time).  Cook until bubbles appear on the surface of the batter, then flip and cook until browned on the other side.

Blueberry Bran Muffins

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It’s getting to be that time of year.  The time when fresh blueberries are plentiful and stinkin’ cheap in the grocery stores (compared to the rest of the year anyway).

And also, sadly, the time of year when it starts to cool off enough in the evenings that the idea of baking and using the oven isn’t completely unbearable.  I found this recipe  for Bran Muffins at the Joy of Baking blog and made some small adjustments, including adding some berries.  Definitely a keeper.

PREP TIME: 15 min   COOK TIME: 20 min   TOTAL TIME: 35 min   YIELD: 16
  • 1 1/2 cups wheat bran
  • 1/3 cup boiling water
  • 1/2 cup non-hydrogenated margarine
  • 1 cup brown sugar, unpacked
  • 2 eggs
  • 2 tbsp cooking molasses
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2/3 cup old-fashioned rolled oats
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup milk
  • 3/4 cup butter milk (or just add 1 tbsp vinegar to regular milk)
  • 2 cups blueberries (fresh! or if frozen, don’t thaw them)
  1. Measure wheat bran and stir in the boiling water. Set aside.
  2. Combine the margarine with the brown sugar and mix until light and fluffy. Beat in the eggs, one at a time.  Add the vanilla and molasses and beat until well blended. Add the wheat bran and beat until combined.
  3. Whisk together dry ingredients in separate bowl.
  4. Mix milk and buttermilk together.  Add dry ingredients and milks gradually to the bran mixture by alternating between the two, combining well after each addition.  Cover, and refrigerate batter for a few hours (or overnight).  {I, personally, skipped this step because I was impatient and thankfully my muffins didn’t explode… however I can see the value in waiting to allow the texture of the bran and oats to soften.}
  5. Preheat oven to 375 degrees.  Spoon batter into greased muffin tin or tin lined with paper liners.
  6. Bake for 20 minutes, or until toothpick comes out clean.