Ashley Brooke Designs

Fresh blueberries are all over the market right now and I can’t get enough. Over the Fourth of July weekend I whipped up a batch of blueberry muffins really to bring to my in-laws, and instantly I was in love! This was the first time I’d ever made blueberry muffins (I’ve made tons of blueberry things just never blueberry muffins, weird right?! I know…) and thought they’d be the perfect festive treat! Not only did I fall head over heals for this recipe but my husband asks for them constantly! Now that I’ve made you drool… here is the recipe for the best blueberry muffins EVER!!!

Prep Time: 15 Min
Cook Time: 25 Min
Ready In: 40 Min

Yield 8 large muffins

Ingredients

* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Enjoy! Have a lovely weekend! xo- AB

Recipe found at AllRecipes.com

Photo Credit: MyRecipes.com & MarthaStewart.com

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Content and Illustrations ©2011 Ashley Brooke Designs. All Rights Reserved.

It’s HOT outside, like unbearable Florida heat + humidity kind of hot and the only thing I can think about is ice cream! But here’s the thing, one can’t live off of ice cream for 3 months… I’ve tried! Also I’m not a big fan of super sweet deserts unless it contains chocolate then all bets are off, so when I came across Jamie Oliver’s recipe for avocado ice cream I thought bingo! Something cold, sort-of-sweet, sort-of-savory, and sort-of-healthy! I have attached the full recipe below, I hope to attempt this recipe this weekend at some point if I don’t melt before them! But my-oh-my it does sound DE-LISH!

AVOCADO ICE CREAM

dessert recipes | serves / makes 1 litre

Avocado is a fruit, and it gives this silky treat a wonderful colour, not to mention a gorgeous texture, thanks to its fat content. Feel free to misbehave and add nuts, bashed-up chocolate or spices.

ingredients

• 200g golden caster sugar
• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• 2 vanilla pods, halved lengthways, seeds scraped out, pods reserved
• 4 ripe avocados, peeled and stoned

• 500ml whole milk
1. Put the sugar, all of the zest and juice from your lemon and lime, plus the scraped vanilla pods and seeds into a saucepan. Bring to the boil, then simmer for a couple of minutes until all the sugar dissolves. Take off the heat, pour into a bowl and leave to cool. Don’t put your finger in for a taste, though, as it could burn you.
2. Once the syrup is cool, remove the vanilla pods. Pop the avocado flesh into a liquidiser with the syrup and milk. Blitz to a smooth, light consistency – like a smoothie.
3. If you’ve got an ice-cream maker, put your mixture into it and churn till smooth and frozen. If not, pour it into a large baking dish or deep tray and pop it in the freezer, giving it a whisk every half hour or so until frozen and smooth. You can eat it right away or transfer it to little containers, cover them, and pop in the freezer for later.

Content and Illustrations ©2011 Ashley Brooke Designs. All Rights Reserved.