Blueberry Oat Muffins

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While Autumn’s here and the weather is getting colder, I couldn’t help but reach for the last bag of organic blueberries from the freezer to bake an end of summer treat. I wasn’t planning on posting a blueberry muffin recipe on the blog because I never found one that’s good enough to share with you. Whenever I bake with blueberries I end up with muffins that are either too moist or too dry. However these babies… these are exceptional. I was surprised with how much I enjoyed them.

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I purchased the One Girl Cookies book on a whim last week while visiting one my favorite bookstores in Soho. The charming photography and collection of recipes caught my attention although I was concerned that no weight measurements are given in any of the recipes. Ever since I started using a scale to measure ingredients I noticed better results in the kitchen and never looked back to using cups. Eventually, I got over my skepticism and bought the book anyway. Let’s just say that these muffins did not disappoint!

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Nearly every blog claims that their blueberry muffins are the best or the tastiest but when it comes down to it, the idea of a perfect muffin is relative to each person’s taste and this recipe comes exceptionally close to mine. They’re crispy around the edges, yet fluffy and soft in the center dotted with juicy blueberries. I did a few minor changes to the ingredients list, like adding more blueberries and lemon zest, using low-fat sour cream, and omitting the crumb topping to make them slightly healthier. They’re great for breakfast with a spoonful of jam or simply left plain!

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Recipe adapted from One Girl Cookies – Makes 16 regular sized muffins

Ingredients:
2/3 rolled oats
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp table salt
6 tablespoons (¾ stick, 85 grams) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 cup low-fat sour cream
¼ cup honey
1 tsp vanilla extract
1 tsp lemon zest
2 ¼ cups frozen blueberries

Directions:
1. Preheat the oven to 350ºF (177ºC). Line muffin pan with 16 paper liners.
2. Process the oats in a food processor until they are powdery. In a medium bowl, whisk together the ground oats, flour, baking powder, baking soda, and salt.
3. In a bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), beat together the softened butter and granulated sugar on medium speed until light yellow and fluffy, about 3 minutes.
4. Add the eggs one at a time, and mix for 1 minute.
5. Add the low-fat sour cream, honey, vanilla, and lemon zest then mix for 30 seconds.
6. With the mixer running on low speed, gradually add the flour mixture and mix for 10 seconds.
7. Take the bowl off the mixer and fold in the blueberries with a rubber spatula.
8. Divide the batter among the prepared muffin cups, filling them to the rim. Sprinkle with rolled oats.
9. Bake, rotating the pan halfway through, for 35 minutes or until the top of a muffin is golden and springs back when lightly pressed.
10. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Double Chocolate Almond Biscotti

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Traditional biscotti never appealed to me. I always found them to be plain, way too crunchy, and sometimes tasteless. It wasn’t until recently that I completely changed my mind when I had an anise biscotti at a local neighborhood bakery. Their version of the cookie is crunchy from the outside yet chewy from the inside with a perfect balance of sugar and liquorice flavor. It was biscotti love.

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I sort of became obsessed with these anise flavored cookies, and was dreaming about them everytime I grab a cup of almond milk latte from that bakery. Then it hit me – I should be able to bake delicious biscottis from scratch that are not dry and rock hard! So I looked up a few recipes, played around with the ingredients, varied the baking time, and basically ended up with these incredible double chocolate almond biscotti:

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Not bad, huh?

Here’s the thing about biscotti that you must know before attempting to try this. The dough is baked twice to ensure a crispy yet chewy texture: once in a long log form and then in sliced form. Also, most original recipes only call for eggs as an adhesive ingredient, but recipes using butter (such as this one) yield softer and delicate cookies due to the added fat. So it all comes down to your preference!

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I was pleasantly surprised with the outcome and I seriously did NOT expect them to be THAT delicious! That’s the best part of baking 🙂

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Makes about 14 biscotti

Ingredients:
57 g (¼ cup) butter, room temperature
150 g (¾ cup) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
190 g (1 ½ cups) all-purpose flour
45 g (½ cup) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
115 g (4 ounces- about 1 cup) slivered or chopped raw almonds
80 g (¼ cup) bittersweet chocolate chips

Directions:
1. Preheat oven to 350 F° (180 C°).
2. Beat the butter and sugar in a large mixing bowl until light and fluffy.
3. Add the eggs one at a time, beating after each addition.
4. Mix in the vanilla extract.
5. Sift the flour, cocoa powder, baking powder, and salt over the mixing bowl. Mix with a spatula until it’s all incorporated– do not overmix. The dough will be slightly sticky.
6. Stir in the almonds and chocolate chips.
7. Shape the dough into a log 12-inches (30 cm) long by 3-inches (7 cm) on a parchment lined baking sheet.
8. Bake for 30 minutes, or until the dough cracks on top and begins to brown.
9. Take out of the oven and cool on baking sheet for 10 minutes.
10. Using a serrated knife, cut the log into ½-inch slices (1 cm). Place the slices cut side down onto the baking sheet. Bake for 5 minutes on each side for a soft texture. For a crunchier texture, bake for 8-10 minutes.