blueberry

Blueberry Compote

blueberries

water

sugar

lemon juice

Blueberry Lemon Corn Muffins recipe | Epicurious.com

unsalted butter

all-purpose flour

baking powder

yellow cornmeal

lemon zest

milk

Whole Wheat–Oat Waffles recipe | Epicurious.com

lemon, zest removed in wide strips, halved

cornstarch

(125 g) whole wheat flour

½ cup plus 2 Tbsp. (60 g) quick-cooking old-fashioned oats

baking soda

Diamond crystal or ½ tsp. Morton kosher salt

plain yogurt (not Greek)

unsalted butter, melted,

Nonstick vegetable oil spray

Instant Pot Lemon Blueberry Cheesecake Bundt

Martha White Blueberry Cheesecake Muffin Mix

Lemon (zested & juiced)

White Chocolate Chips

Confectioners Sugar

Olive Oil, Coconut or Butter Spray

Zest your entire lemon, then slice in half and juice completely.

Mix muffin mix, half a cup of milk, 1 tsp lemon zest and 2 tbsp of fresh lemon juice in a bowl. Then  stir in 1/2 cup of white chocolate chips.

Grease flower Bundt pan with a butter/ or coconut oil cooking spray prior to  adding my batter.

Add cooking trivet and 1/2 cup of water in the base of Instant Pot and place bundt pan on top.

Cook at High Pressure Manual Cook for 10 Minutes, then allowed to natural vent and rest for 20 minutes.

While the cake is baking make the icing drizzle with all of the remaining lemon zest and  lemon juice and approximately 1/3 cup of confectioners sugar. If you drizzle is to thin add more if it is too thick thin with a tsp of water until you reach a syrup consistency.

Once your cake is completely cooled, invert the flower bundt pan onto a plate or cake dish and drizzle with the lemon icing.

The ultimate in fancy breakfast rolls takes its cue from our favorite bakery coffeecake. Tender dough is swirled around fresh blueberry filling, capped with sweetened cream cheese, and adorned with streusel to make rolls fit for your favorite festive occasion.

Blueberry Cream Cheese Rolls

(170 grams) lukewarm milk

instant yeast

salt

vanilla extract

(50 grams) granulated sugar

(361 grams) King Arthur Unbleached All-Purpose Flour

(57 grams) blueberry juice or red wine

Instant ClearJel (22 grams) or cornstarch (14 grams)

grams) cream cheese

confectioners' sugar

(8 grams) King Arthur Unbleached All-Purpose Flour

(150 grams) King Arthur Unbleached All-Purpose Flour

(99 grams) granulated sugar

(113 grams) butter

almond extract optional

These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" — which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's two iconic department stores (Filene's being the other) was absorbed by Macy's and effectively disappeared.
These overstuffed muffins, with their signature sugary crown, were served in the Jordan Marsh dining room on the top floor of the store, where dedicated shoppers went to rest and compare purchases while sipping tea and enjoying a muffin — blueberry, of course.

Famous Department Store Blueberry Muffins

(198 grams) sugar

eggs

(241 grams) King Arthur Unbleached All-Purpose Flour

(113 grams) milk

(50 grams) sugar

Blueberries and lemon? Ricotta cheese in a pound cake? Yes, please! Sweet and lemony, with a delicate crumb, this cake tastes like summer. 

Lemon Blueberry Ricotta Pound Cake

(250 g) all purpose flour

(1 1/2 sticks) unsalted butter, room temperature

sugar (300 g)

eggs, room temperature

(140 g) blueberries

"Can I substitute 1 cup of raspberries  Since I Only have 1\/2 cup of blueberries?"

"It was stupendous- the softest, crumbly cake I have ever baked with the fresh blueberries giving the right amount of tang! Very precise instructions. This is sure shot party idea. Thanks!"

Preheat oven to 325°F (160°C). Prepare a 9x5-inch loaf pan, smearing the inside with butter.

Whisk the dry ingredients: In a medium bowl, vigorously whisk together the flour, baking powder and salt.

Toss blueberries with flour: Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

Mix wet ingredients and sugar for batter: Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed, for 3 minutes, until pale and fluffy.
 
Add the eggs one at a time, mixing on medium speed for one minute after each addition.
Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled; it just looks that way.

Add dry ingredients, then blueberries: Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

Pour the batter into the prepared loaf pan, smoothing out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.)

Bake: Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.
After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

Cool: Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan.
Gently remove the cake from the pan and let cool completely on a wire rack. Let cook completely before slicing.

"I'm a rookie baker from Manila. I happen to have a leftover kesong puti, (a local unaged cheese) so I looked for a recipe that could use it. I also used dried wild blueberries which is very expensive here, so I just used 1 cup.  The cake turned out great especially the texture, I just wish it was more lemony and a bit less sweet. Any suggestion?"

"This cake turned out great.  I added about 1 teaspoon of lemon extract but otherwise followed the recipe making sure all of the refrigerator ingredients were at room temperature.   Instead of of a loaf pan I used a springform pan and love the way it turned out.  There was a suggestion to tent the cake with foil after 40 minutes which I did as a precaution.  Also it was baked on a baking sheet to help keep the bottom from getting too brown.  This recipe is a keeper."

"Well I too had leftover ricotta from another recipe and I love blueberry and lemon ricotta pancakes, so this cake sounded perfect! Thank you for the bit about looking like the ingredients were separating...I thought maybe one of my ingredients wasn’t fresh as that was taking place. There is a lot to be said for reading the recipe through before beginning! Next time I will read all of the reviews too. Thankfully I did put a cookie sheet under my loaf pan, as other reviewers said it was way too much batter even for my Pyrex loaf pan. Happy  to not have those drips on my oven interior. Next time I will scoop out a couple of muffins, then make the loaf. Things I did differently 1. because I only had salted butter was to reduce my salt to 1\/4 tsp. 2. In addition to the vanilla, I added 1\/8 tsp lemon extract as I wasn’t sure the zest would be enough. I love a lemony pop!  It is cooling for 15 min before I attempt to remove it from the pan. ...reveal...well it’s not my prettiest cake...as it overflowed the pan it stuck to the pan’s edge and as I tried to pry it out it broke off the cake’s  corners...I’ll cut those away for me and share slices from the middle☺️The cake is light and so delicious! I will make it again and have a loaf cake AND 2 muffins. thank you for sharing your recipe!"

Blueberry Blintzes

honey

cardamom

Flavorless oil,

cream cheese,

ricotta cheese

lemon

almond extract

kosher salt

flavorless oil,

For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.

For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.

Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.

For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.

To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

Not sure about above reviews, I've been making crepes for about 50 years, you always a just the thickness of crepe by adding more milk if coming out to thick.  Then for filling if your ricotta cheese is runny you need to strain off the whey, these are minor adjustments.  I find store brand riccota tends to be runny. So you might want to use a good brand name. You can use any spice for flavor if not used to cardamom, like nutmeg or cinnamon.  If not liking her light blueberry topping you could easily make a compote cooked on stove top thicken with cornstarch. Or buy a blueberry jam heat lightly and add some fresh  berries to it. 


Love Molly and blintzes, but the best one that I have is from Cooks Country, batter uses more milk to make the crepes thinner, But the texture is just as it should be, soft and pillowy.. You can prep ahead, wrap well, freeze them, and make them another day.

Terrible. The filling is too runny to sit in the blintz because the proportion of cream cheese to ricotta is all wrong. See Tyler Florence’s recipe. Mashing the berries does little; that mix needs to be reduced on the stove.

I followed this exactly as written, My husband and I took two bites and threw them all away. The crepe batter is much too thick to correctly swirl in the pan and the filling batter is much too thin to be anything substantial. The cardamom flavor is overwhelming. Total fail!

The dough was thick.  Also a clarification that when “mixing” filling do not use a mixer. Great taste. A lot of work 

 Never made blintzes before and the prep was easy enough.  The filling was runny, and how is the raw egg supposed to cook? The assembly was difficult because the filling would not stay in the blintze at all. Then when I fried it a second time it just fell apart. I would not recommend this recipe. Very disappointed.

Never made blintzes before and it was super easy. It was thicker than I had expected even though I did use 1/3 c of batter and a 10-inch skillet. That said, it held the filling together better than I anticipated. 

The filling was a bit runnier than expected. Perhaps I need to refrigerate it a tad bit longer? Also, the raw egg in the filling - is it expected to cook when you pan fry the blintzes? 

First time ever making blintzes and this recipe couldn't be easier! Cooking the actual blintzes took a few before I started getting them right, but after that,  it wasn't hard at all!

Great! The batter was a little thick so I’ll use a little less flour next time. Yes, next level brunch!!!

Cheese Blintzes with Blueberry Sauce recipe | Epicurious.com

butter, melted

(12 ounces) farmer cheese

(4 ounces) large-curd cottage cheese (4% milk fat)

unsalted butter, melted

blueberries (from 5 half-pint containers, picked over)

butter

Iron skillet

Flexible metal

Cheese Filling, recipe follows

Blueberry Sauce, recipe follows

cream cheese

lemon,

lemon, juiced

unsalted butter,

Confectioners' sugar,

Food Network Tyler Florence Blueberry Blintzes

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.

Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

I’ve made savory crepes many times over the years, but this was my first time making blintzes, really wonderful. My husband gets to choose what he wants for breakfast on the weekends, and he’s always joking and coming up with fancier breakfast fare than the usual eggs and bacon or sausage. He’s said “blintzes” a few times so I thought I’d surprise him, he loved them!  I’m just glad I mixed the batter and the filling last night, would have been an even longer morning in the kitchen, lol. 

Made 'em, loved 'em.  Family said "More more more please"!

My husband made these for Brunch!  With two people the work didn't seem so much!  We had left overs so I put them in fridge to re heat in a day or so. BONUS. I will definitely make these again maybe around the Holidays   

I am the chef at Log Spirit B and B and receive many compiments and request for this recipe. Thanks for another wonderful recipe! 

i haven't had a blintz this good since... well... EVER! i made a double batch of these for mother's day brunch and we didn't have a single one left! they were simply amazing. worth every second of work and i'll be making them again!

When making crepes, I make two or three batches at a time, then freeze them, flat with parchment paper between each, then stacked into freezer bags (about a dozen fit per gallon sized bag).  When I want to make anything with crepes, especially Tyler's Blintzes, I remove the quantity of crepes I'm going to use, and either let thaw at room temp, or zap them for 30 seconds (individually) on high in the microwave.  Doing the crepes ahead like this cuts your prep time for breakfast down to not much more than it takes to make the coffee!.  Thanks Tyler, I've used more Tyler Florence Ultimate recipes than any other Food Network Chef (Ina is a close second).  For those who really love Tyler's recipes, check out his Ultimate Beef Wellington.  It is VERY labor intensive, but the results are SOOOO worth it.  The first time I made the Wellington, as I cut the most perfectly cooked piece if meat and put it in my mouth, even I let out a groan of pleasure from the taste and texture.  The recipe sounds complicated, and it is not for the absolute novice home chef, but just mastering a few techniques and results you'll acheive will give you tremendous confidence in the kitchen.  The meat is expensive - for those who own a business, you may be able to join your local restaurant supply outlet (where many small restaurants buy their food).  There I was able to purchase an entire 7lb beef loin for $30.  The same cut, in the grocery store was over $80.

I have tried many receipes for blintzes. Tyler's tip on letting the batter rest for an hour so it isn't rubbery really made a difference. The blueberry sauce is really great--not oversweet like pie filling. I make the filling the night before. My husband noticed it was a different receipe without my telling him!

I did not see a recipe for the cheese filling nor the blueberry sauce 

Lemon Meringue Blueberry Pie

(1 1/2 sticks) unsalted butter,

heavy whipping cream

blueberries (from two 1/2-pint containers), divided

lemon peel

cinnamon

all purpose flour

Tender Pie Crust dough disk

Bon Appétit

Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. DO AHEAD Can be prepared 5 days ahead. Keep chilled.

Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.

Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. DO AHEAD Can be prepared 1 day ahead. Keep compote refrigerated.

Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.

Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.

Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. DO AHEAD Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.

To make the dramatic meringue peaks pictured, be sure to use a large pastry tip to pipe the rosettes, then sweep them upward using an offset spatula or butter knife. Even easier: Just spoon dollops of fluffy meringue atop the pie.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

Cranberry Pie

(1½ sticks) chilled unsalted butter, cut into pieces

vegetable shortening,

apple cider vinegar

(or frozen, thawed) cranberries, chopped

(or frozen, thawed) blueberries

(or frozen, thawed) raspberries

orange zest

egg,

sugar sugar

Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.

Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).

Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1”-thick disks. Wrap in plastic; chill at least 1 hour.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.

Toss cranberries, blueberries, raspberries, and sugar in a large bowl. Let stand, tossing occasionally, until berries release their juices, 50–60 minutes.

Drain berries in a fine-mesh sieve over a bowl, reserving liquid. Set berries aside. Transfer liquid to a blender, add lemon juice, cornstarch, salt, 3 Tbsp. flour, and ¼ cup berries, purée until smooth. Transfer to a small saucepan and cook over medium heat, stirring constantly, until thickened, about 2 minutes. Transfer purée to a large bowl, stir in lemon zest, orange zest, and reserved berries and toss to combine.

Place a rack in lower third of oven and preheat to 375°. Roll out 1 disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1” overhang. Pour filling into crust and chill in freezer 15 minutes.

Meanwhile, roll out remaining disk of dough into a 14” round. Brush edge of dough in pie plate with beaten egg, then place dough round over filling. Trim overhang, fold edge of top crust underneath edge of bottom crust, and press together to seal; crimp edge.

Brush top crust with beaten egg and sprinkle edge with raw sugar. Cut vents in top crust. Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce heat to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 45–60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.

DO AHEAD: Pie can be baked 2 days ahead. Cover and chill.

Blueberry Muffins

cake flour

vegetable oil

yogurt

Vegetable spray,

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.

Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

These came out perfect.  I think the problems people encountered were because the may have had dark or non stick pans.  If that’s what you have, then you have to reduce the temp by 25 degreees and cook a little longer.  These muffins are not super sweet like the box mix.  They are how old fashioned muffins are supposed to taste. 

Absolutely delicious! I added a crumb topping from Alton’s Blueberry Buckle to 1/2 of the muffins, and thought it added extra flavor and crunch. Great recipe. 

Great recipe!  I used greek yogurt and regular all purpose flour because that's what I had on hand.  Added a tsp of vanilla per another comment -- not sure the vanilla is really required.  Great overall taste. Fresh over boxed any day!! I don't think I'll ever go back to a boxed mix. 

Did it..tested and loved..will do it again..thank you..♥

Amazing recipe! I made these both according to recipe and again with slight changes. I found if you use all purpose flour and stir the dry ingredients with a fork while fluffing it and use defrosted frozen blueberries, the muffins rise alot more and have a sweeter taste. (Note: I shook the cup i used to put the flour in the bowl for weighing instead of just dumping it in so it wasn't packed.) With my oven I put them in for 22:30 minutes and they came out perfect. They looked like they came from a bakery, had a golden crispy exterior, and a sweet moist interior. Very happy with the results all in all

I have tried MANY blueberry muffin recipes and this is the best. 

A great recipe, very light. I increased the blueberries to 2 cups, and added the zest of a lemon, and a tbsp of lemon juice. Also only made 8 muffins. Fantastic!

These are delicious, but the baking instructions do seem to be too high a temp for many ovens / pans. I used all-purpose flour and lactose-free yogurt and baked these in paper muffin cups but otherwise followed the recipe. Like others, my muffins were already browned at 10 min, so I dropped the temp to 350, tented with foil to avoid burning, and baked for a total of 25 min. Turned out very well...I may try 375 next time I make these to see if it slows the browning.

https://www.foodnetwork.com/videos/altons-blueberry-muffins-0170349

Alton explains the process -- the Method -- behind his blueberry muffins.

Alton's Blueberry Muffins

Blueberry Eton Mess. A simple but luxurious dessert made from a quick cooking blueberry compote, crispy baked meringue and vanilla whipped cream.

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