Blueberry Lemon Muffins

Ingredients

serves makes 12 muffins, active time 20 minutes, total time 60 minutes

• 2 cups (10 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick/3 ounces) unsalted butter, softened
• 1 cup (7 ounces) sugar, plus 1 tablespoon for sprinkling
• 1 large egg
• 1/2 cup (4 ounces) crème fraîche
• 2 tablespoons grated Meyer lemon zest
• 2 tablespoons Meyer lemon juice
• 2 cups (8 ounces) blueberries, rinsed and dried

Procedures

1. Position a rack in the center of the oven and heat the oven to 350°F. Coat the cups of a muffin tin with nonstick baking spray or brush generously with melted butter.
   
2. Sift together the flour, baking powder, and salt into a medium bowl.
   
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
   
4. Mix the egg, crème fraîche, lemon zest, and juice together in a small bowl with a fork or small whisk. Add to the creamed butter and mix until fully combined, about 2 minutes; the batter will appear a little lumpy. Add the dry ingredients in two batches, mixing well after each addition. Scrape down the sides and bottom of the bowl and the paddle attachment. Use a rubber spatula to fold in the blueberries to avoid crushing them.
   
5. Using an ice cream scoop or a large spoon, scoop about 1/3 cup batter into each muffin cup. Pick up the muffin tin and knock it firmly against the work surface a couple of times to level the batter and release any air pockets. Sprinkle the top of each muffin with 1/4 teaspoon sugar.
   
6. Bake for 13 minutes, then rotate the muffin tin and bake for an additional 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan on a cooling rack for 15 to 20 minutes before removing them.
   
7. Storing: The muffins can be stored for up to 2 days in an airtight container or frozen for up to 2 months in Ziploc freezer bags.

Blueberry Peach Jam

Special equipment

a boiling water canner and jar lifter

Ingredients

serves Makes 5-6 half-pint jars, active time 45 minutes, total time 1 1/2 hours

• 5 large or 12 small peaches (white, yellow or a combination), washed
• 1 quart (about 2 cups) blueberries, washed and stemmed
• 3 tablespoons lemon juice
• 3 tablespoons low-sugar pectin
• 1 cup granulated sugar

Procedures

1. Prepare boiling water canner and sterilize 6 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.
   
2. Bring a medium-sized (3 quart) saucepan of water to a boil over high heat. While you wait for the water to boil, prepare an ice bath by filling a large bowl with ice cubes and cold water.
   
3. Using a paring knife, score an "X" shape on to the bottom of each peach and gently drop, 2-3 at a time, into the boiling water. Once the water returns to a boil, remove the peaches to the ice bath using a slotted spoon.
   
4. Once blanched peaches have cooled slightly, remove their skins and crush the skinned peaches into a heat-proof measuring cup. Discard pits. Repeat blanching, skinning, and crushing with remaining peaches until you have 2 cups (16 ounces) of peach pulp. Keep any remaining peaches for another use.
   
5. In a heavy-bottomed saucepan or Dutch oven, combine peach pulp with lemon juice and bring to a boil over high heat. Add sugar and return to a boil. Add blueberries and cook until the mixture registers 220°F on a candy or instant read thermometer.
   
6. Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
7. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
   
8. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
9. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Pickled Blueberry Sorbet

Special equipment

medium saucepan, fine mesh strainer, ice cream maker

Ingredients

serves makes 1 quart, active time 40 minutes, total time 24 hours

• 3/4 cup apple cider vinegar
• 1 3/4 cup water, divided
• 10 black peppercorns
• 1 cinnamon stick
• 2 cloves
• 2 allspice berries
• 2 star anise
• 1/4 teaspoon fennel seeds
• 2 cardamom pods, lightly crushed
• 1 quart blueberries
• 3/4 cup sugar
• 1/2 cup maple syrup

Procedures

1. Place vinegar, 1/4 cup water and spices in a medium saucepan and bring to a simmer over medium heat for 5 minutes. Add berries and simmer another 5 minutes. Remove from heat and allow to cool to room temperature. Add sugar and maple syrup and bring up to a boil, then allow to cook and reduce slightly for 10-15 minutes. Allow to cool to room temperature, then chill for 1-2 days.
   
2. Strain mixture through a fine mesh strainer and stir in between 1 1/4 and 1 1/2 cup cold water, to taste, then process in an ice cream machine according to manufacturer's instructions. Allow to firm up in freezer for at least 2 hours before scooping.

Blueberry-Lime Ice Cream

Special equipment

ice cream maker, blender or food processor

Ingredients

serves makes 1 quart, active time 1 hour, total time 1 hour, plus an overnight chill

• 2 cups blueberries
• 1 star anise star
• 1/2 teaspoon cinnamon
• Peeled zest of 1 lime
• 3/4 cup sugar
• 2 cups heavy cream
• 1 cup whole milk
• 6 egg yolks
• 2 teaspoons lime juice from 1 lime, or to taste
• 3/4 teaspoon kosher salt, or to taste

Procedures

1. In a non-reactive medium saucepan, cook blueberries on medium heat with star anise, cinnamon, lime zest, and sugar until the blueberries lose their shape and a jammy syrup forms, 15 to 20 minutes. Remove star anise and transfer to blender.
   
2. On top of blueberries add cream, then milk, then egg yolks. Blend on high speed until thoroughly pureed, about 30 seconds. Strain into a clean medium saucepan.
   
3. Cook base on medium heat, stirring frequently, until a custard forms on a spoon but a finger swiped across the back leaves a clean line. Remove from heat and strain into an airtight container. Stir in lime juice to taste, then salt to taste. Base should have a slight but not pronounced tartness.
   
4. Chill overnight in refrigerator, then the next day, churn according to manufacturer's instructions. Transfer ice cream to freezer and chill for at least 4 hours before serving.

Individual Blueberry Buttermilk Loaves

Special equipment

4 3.75- by 2.5-inch mini loaf tins (or similar size), stand mixer

Ingredients

serves serves 4, active time 15 minutes, total time 40 minutes

• 3/4 cup all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla
• 3 tablespoons buttermilk
• 1/2 cup blueberries

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter four mini loaf tins.
   
2. In a small bowl, whisk together flour, baking powder, and salt; set aside.
   
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add buttermilk, followed by dry ingredients and beat until smooth. Fold in blueberries.
   
4. Divide dough between tins and bake until golden on top and a cake tester inserted into the middle of a loaf comes out clean, about 25 minutes. Let cool five minutes then release from pan and continue to cool on a wire rack.