Vanilla Bean and Blueberry Muffins

i have been slightly obsessed with these blueberry muffins since i found this recipe.so much so that i have probably made them about 3 times in the last month... 

this is a simple recipe and i did not even need to get out my kitchen-aid to make them. i was afraid if i used my kitchen-aid i might totally squash the little blueberries. i only use a whisk when mixing dry ingredients, and then a large spatula, just enough to fold in the berries. 

there is one thing that is special about this recipe that sets it apart from all the rest.. vanilla bean paste! where have you been all my life?! it packs the flavor more so than vanilla extract. you can actually see little specks of vanilla bean when mixing, and eating of course. 
i originally found this recipe on pinterest, but i have tweeked it just a tad. this is the link for the  recipe before my changes >>(original blue berry muffins)<<
these will leave you wanting more than just one with your morning coffee. the little flavor burst of blueberries and vanilla and the cinnamon crumble on top make them quite addicting.

Vanilla Bean and Blueberry Muffins

Ingredients

• muffins:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups milk ( i used 2% milk)
• 2/3 cup sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tablespoon vanilla bean paste
• 1 cup blueberries
• muffin topping:
• ¼ cup all-purpose flour
• ¼ cup white sugar
• ½ teaspoon cinnamon
• 2 tablespoons butter, (softened, but not melted)
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• Instructions
  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
  • In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together milk, sugar, butter and egg. Stir in vanilla bean paste. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently combine.
  • Scoop the batter evenly into the muffin tray. Sprinkle with cinnamon topping (how to make topping below). Place into oven and bake for 15-17 minutes (depending on oven), or until a tester inserted in the center comes out clean.
  • Remove from oven and cool on a wire rack.
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  Instructions for Cinnamon Topping:
  • mix all the dry ingredients together. using a fork fold in cold butter. mix until everything is combined and flaking apart.
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• enjoy!
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Raspberry Pie

not going to lie but my kitchen is bogged down by multiple magazines with dogged eared pages of recipes i have wanted to save. as well as piles upon piles of printed recipes from pinterest. who is with me, i know that i am not the only one :) 

i remember as a little girl seeing my mom reaching up and grabbing a large wooden box full over worn down and loved recipe cards. remnants of past cooking escapades and smudged hand writing. what happen to the times of the recipe card? there is a history there, past down from generation to generation when looking at these cards. there is meaning in these treasured cards. 

when i married my husband, David, almost 7 years ago, i received some of these beloved recipes that were passed down through the years. one of these recipes just so happens to be david's absolute favorite, raspberry pie. i know that i can never make it like momma, but i surely do try. come to find out this recipe has been passed down from his great grandma. she created this mouth watering masterpiece years ago and now it is a cherished recipe in her grandchildren's and even great great grandchildren's lives. i know that they will keep the passing of grandma's pie recipe to their future children, and the memory of her alive with every single pie made. 

it took me a couple of tries to get it just right. so hopefully you all can accomplish what i did not at first. hope you enjoy it.

this is what the beginning mixture should look like. using a pastry blender helps combine the flour and butter a little faster than using a fork, which is totally fine too.

when blending the flour,water, and cold butter together the end result should resemble this. in the recipe my mother in law gave me said the mixture should resemble small, flaky peas. 

 

once all combined, you can press into a pie plate and bake away.

Raspberry Pie

ingredients:

Crust:

1/2 cup butter

1 1/4 cup flour

1 tsp. cold water

mix mixing using pastry cutter/blender or fork until the mixture forms small, flaky clumps. and then press into pie plate.

bake at 375 for 15-20 minutes (depending on oven)

but DO NOT brown the pie crust, it will become dry and start falling apart.let completely cool before adding filling. i like to make my pie crust the night before, just to save time when making the filling.

Filling:

1 cup sugar

1 cup water

2 tbsp corn starch

1 3 oz packet of Raspberry jello

1 bag of frozen raspberries

mix sugar,water,corn starch, and jello in a small sauce pan and heat on stove top.boil until slightly thickened. while mixture is warming spread frozen raspberries in cooled pie crust. once the liquid is slightly thickened pour over pie crust. chill the pie until it is set. may take up to 4 hours. 

serve with whipped topping

and enjoy