Table of contents

• How to make Blueberry Muffins using Sourdough Starter
• Make your own Ingredients
• FAQ’s
• Storage & Freezing
• How to pick and preserve fresh-picked blueberries
• Related Recipes
• More Muffin Recipes
• Blueberry Recipes

These Sourdough Blueberry Muffins are a perfect way to use fresh-picked blueberries. Made with a tangy combination of sour cream and sourdough discard, these muffins bake up moist and tender and have a tart, lemon zing. They are ideal to serve at a Summer brunch or have for a quick morning grab-and-go breakfast.

Another way to use your sourdough discard is with my sourdough rhubarb muffins or sourdough zucchini pineapple muffins. Baking with sourdough discard adds nutritional benefits, making baked goods easier to digest. These quick and easy muffins are a wholesome way to bring tangy flavor into an otherwise classic blueberry muffin.

How to make Blueberry Muffins using Sourdough Starter

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if clearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• Pink salt adds essential minerals and nutrients to baked goods.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Sour Cream is cream that has been cultured, giving it a tangy flavor and thick texture. For the best quality, select an all-natural brand labeled “cultured cream”. Avoid “light” varieties, as they contain additives or diluted with milk.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
• Sourdough discard is the unfed portion of sourdough starter that is removed before the starter is fed with fresh flour and water. It is very easy to make, try my basic sourdough starter recipe. If you don’t have starter, just substitute with 1/4 c. buttermilk or sour cream.

Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Sourdough Starter: If you don’t have sourdough starter on hand, just substitute with 1/4 c. buttermilk or sour cream. Here is my recipe for basic sourdough starter.

Basic Sourdough Starter

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Storage & Freezing

Baked: Place baked muffins in an air-tight container and place on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw at room temperature in the container for 1/2 hour before opening up the container.

How to pick and preserve fresh-picked blueberries

• It is best to pick blueberries early in the morning before the bugs are active and to avoid the sun in the July heat.
• Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
• Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
• To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Print

Sourdough Blueberry Muffins

Course Breakfast

Cuisine American

Keyword blueberrymuffins, muffins, sourdough recipes

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups & spoons
• liquid measuring cup
• muffin pan
• muffin liners
• scoop
• Microplane zester

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 2 Tbsp. cornstarch
• 1 c. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ¼ tsp. nutmeg

WET INGREDIENTS

• ⅓ c. melted butter
• 2 T. oil
• ½ c. sourdough discard
• 2 eggs
• ⅓ c. sour cream or plain greek yogurt
• 1 lemon (zest and juice)
• 1 ½ tsp. vanilla

MIX-INS

• 1 ½ c. blueberries toss in flour

Instructions

PREP

• Preheat oven to 375°. Place muffin liners in muffin pan.
• Toss blueberries in flour and set-aside. Zest and juice lemon and set aside.
• In mixing bowl, whisk together dry ingredients.

BATTER

• Place dry ingredients into mixer.
• Add liquid ingredients and mix until just combined.
• Gently fold in blueberries by hand and mix together.
• Let batter rest in bowl about 5 minutes before scooping into liners.
• Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

• Reduce oven to 350° and bake for 22-23 minutes. Let cool and store in air-tight container.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Related Recipes

• Old-Fashioned Blueberry Muffins
• Zucchini Pineapple Muffins with Sourdough
• Sourdough French Bread
• Blueberry Peach Muffins
• Sourdough Rhubarb Muffins

More Muffin Recipes

Blueberry Recipes

Tried this recipe? Leave a comment below!

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Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Sourdough Blueberry Muffins appeared first on Vintage Baked Modern.

Table of contents

• How to preserve fresh picked fruit
• Fruit Picking basics
• Fruit Season in the Midwest
• RHUBARB
  • Rhubarb Recipes
• STRAWBERRIES
  • Strawberry Recipes
• SOUR CHERRIES
  • Cherry Recipes
• BLUEBERRIES
  • Blueberry Recipes
• PEACHES
  • Peach Recipes
• APPLES
  • Apple Recipes
• PUMPKINS
  • Pumpkin Recipes
• FAQ’s
• Related Recipes

I like to use fresh-picked fruit for my baked goods. I enjoy spending time in the summer going to orchards and picking the fruit by hand. It is really easy to process and store to keep in the freezer for when your craving a batch of blueberry muffins, sourdough rhubarb muffins, or sour cherry bread.

How to preserve fresh picked fruit

• To refrigerate: place in a sealed container for up to 2 weeks.
• To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
• Canning: follow the USDA Complete Guide to Canning
• Take your own ziploc bags to place the cherries in after you wash them. Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.

Fruit Picking basics

• It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
• Wear old shoes because strawberries are grown on the ground in sand and dirt.
• Wear bug spray!
• Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
• Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!

Fruit Season in the Midwest

RHUBARB

Season: late May to early June

• To refrigerate: put rhubarb stalks in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place chopped rhubarb in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Rhubarb Recipes

STRAWBERRIES

Season: early June

• To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
• To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.

Strawberry Recipes

SOUR CHERRIES

Season: late June to early July

• If your local farm has a cherry pitter, have the cherries pitted, then wash them and put in ziploc bags or air-tight containers.
• If you are going to use within 1 – 2 weeks, put cherries in an air-tight container and refrigerate.
• To freeze the cherries for long-term storage, pour the cherries out onto a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour and then place cherries in ziploc bags or vacuum seal them for up to 1 year. You can also just put the bags of cherries straight into the freezer, but they may clump together from the juice.

Cherry Recipes

BLUEBERRIES

Season: late June to early July

• To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Blueberry Recipes

PEACHES

Season: late July to early August

• To preserve fruit: lay out peaches on parchment or newspaper on a table. Some of the peaches are ready to process while others may need a few days to ripen.
• Remove par-boil in hot water for 20 seconds and then peach skins, remove pit and slice, and sprinkle with a light coating of sugar.
• To refrigerate: place in a sealed container for up to 2 weeks.
• To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.

Peach Recipes

APPLES

Season: late August through September

• After picking apples, store them individually wrapped in newspaper in a cool basement, garage or refrigerator. This will help preserve the shelf life for a few months.
• To freeze: slice apples and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.

Apple Recipes

PUMPKINS

Season: late September through October

• Place whole pumpkin on a baking sheet in the oven for 45 minutes. Remove and separate out seeds from pumkin.
• To refrigerate: place in a sealed container for up to 2 weeks.
• To freeze: lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
• Canning: follow the USDA Complete Guide to Canning

Pumpkin Recipes

FAQ’s

Related Recipes

• Gingerbread Cookies with Royal Icing
• Sourdough Blueberry Muffins
• Apple Cranberry Pie
• Old-Fashioned Blueberry Muffins
• Blueberry Peach Muffins

Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

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Recipe and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post How to Pick and Process Fresh Fruit appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Blueberry Peach Muffins
  • Dry Ingredients
  • Wet Ingredients
• Mix-Ins
  • Crumb topping
• Storage & Freezing
• FAQ’s
• How to pick and preserve fresh-picked blueberries
• How to pick and preserve fresh-picked peaches
• Related Recipes
• More Muffin Recipes

This Blueberry Peach Muffins recipe is made using sweet, juicy blueberries, fresh-picked peaches, and is topped with a buttery, crunchy crumble. Inspired by my Old-Fashioned Blueberry Muffins recipe, this version adds the addition of fresh-picked peaches and a homemade crunchy topping. They’re just perfect for a summer breakfast, weekend brunch, or easy way to use up freshly picked summer fruit.

Ingredients for Blueberry Peach Muffins

Dry Ingredients

• Unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
• Baking soda (sodium bicarbonate) is a leavening agent that reacts with acidic ingredients (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid (cream of tarter) and a base (baking soda) to help baked goods rise. Use a double-acting, aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processed and contains trace minerals.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is a vegetable oil made from the canola seeds that is low in saturated fat and has a neutral, light flavor in taste.
• Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.

Mix-Ins

• Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.
• Peaches are a juicy stone fruit that grow on trees and ripen in late summer. They contain a large pit in the center and come in several varieties, like white and yellow, with either a fuzzy or smooth outer skin.

Crumb topping

• Oats are a whole grain high in fiber and available as whole old-fashioned oats, or quick oats, which are finely cut and partially pre-cooked.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Baked: Store the baked loaf in an airtight container at room temperature 2 – 3 days. For longer storage, wrap the loaf tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.

Batter: Refrigerate batter in a sealed container for 3 – 5 days. If using fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.

FAQ’s

How to pick and preserve fresh-picked blueberries

• Pick blueberries early in the morning when temperature is cooler and the bugs are less active.
• Wear a long-sleeve shirt to protect your arms fro branches, a hat for shade, and lots of bug spray!
• Bring your own containers like ziploc bags, coolers or large buckets to transport the berries home.
• Keep the fruit as cool as possible in your vehicle. Place frozen ice bricks in the coolers and turn on the air conditioning.
• Short-term storage: If you are going to use within 1 – 2 weeks, put blueberries in an air-tight container in the refrigerator.
• To freeze: spread the berries in a single layer on a parchment-lined half-sheet pan. Freeze for 1 hour, then transfer into ziploc bags or vacuum-seal up to 1 year. If you are short on time, you can put the berries straight into the bags, however be sure to sort out the stems any smooshed or tiny, green berries as you go.

How to pick and preserve fresh-picked peaches

• Pick peaches early in the morning when temperature is cooler and the bugs are less active.
• Wear a long-sleeve shirt to protect your arms fro branches, a hat for shade, and lots of bug spray!
• Bring your own containers like large reusable bags, coolers or large buckets to transport the fruit home.
• Keep the fruit as cool as possible in your vehicle. Place frozen ice bricks in the coolers and turn on the air conditioning.
• Short-term: lay out peaches on parchment or newspaper on a table. Some of the peaches are ready to process while others may need a few days to ripen. Place in the refrigerator for up to 2 weeks.
• To remove skins: par-boil peaches in hot water for 20 seconds, shock in ice cold water, remove peach skins. Then remove pit, slice, and sprinkle with a light coating of sugar.
• To freeze: remove skins and center pit. Slice peaches and lay in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until solid, and then put them in ziploc bags or vacuum seal them for up to 1 year.
• To can: follow the USDA guidelines.

Print

Blueberry Peach Crumble Muffins

Blueberry Peach Crumble Muffins combine the sweet and tangy flavors of blueberries and peaches and have a crunchy crumble topping.

Course Breakfast

Cuisine American

Keyword blueberry muffins, muffins, peach recipes

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Servings 12

Equipment

• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 T. cornstarch
• ½ c. brown sugar
• ⅓ c. sugar
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. salt
• ½ tsp. nutmeg

WET INGREDIENTS

• ⅓ c. melted butter
• 2 T. oil
• 2 eggs
• ½ c. buttermilk
• 1 ½ tsp. vanilla

MIX-INS

• 1 c. blueberries toss in flour
• 1 c. peaches small dice

CRUMB TOPPING

• 4 T. butter room temp
• ¼ c. oats
• ¼ c. flour
• ¼ c. brown sugar
• 1 tsp. cinnamon

Instructions

PREP

• Pre-heat oven to 375°.
• Prepare muffin pan with liners or non-stick spray.
• Peel and cut peaches into small diced pieces. Toss blueberries in flour and set aside.
• Make the crumb topping. In a separate bowl, mix together butter, flour, oats, brown sugar, and cinnamon until it turns into a crumbly texture.
• Whisk together dry ingredients in a bowl.

MUFFIN BATTER

• Pour dry ingredients into the mixer.
• Add wet ingredients and mix until combined.
• Gently fold in peaches and blueberries by hand and mix together.
• Let batter rest in bowl up to 15 minutes before scooping into muffin liners.
• Scoop batter into muffin liners ¾ full.

BAKE

• Sprinkle crumb topping on the tops of the muffins.
• Bake at 375° for 10 minutes (oven time may vary). Reduce oven to 350° and bake for an additional 12-13 minutes.
• Let cool and store in air-tight container.

Notes

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Related Recipes

• Peach Slab Pie
• Blueberry Lemon Scones
• Old-Fashioned Blueberry Muffins
• Cowboy Cookies with Peanut Butter
• Apple Cranberry Pie: a 1980’s Classic with a Modern Twist

More Muffin Recipes

Tried this recipe? Leave a comment below!

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The post Blueberry Peach Muffins appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Blueberry Muffins
• Dry Ingredients
• Wet Ingredients
• Homemade Ingredients
• Dietary Substitutions
  • TO MAKE GLUTEN-FREE
  • TO MAKE VEGAN/DAIRY FREE
• Equipment
• Storage
• How to pick and preserve fresh-picked blueberries
• More Muffin Recipes

These Old-Fashioned Blueberry Muffins are tangy, tender, and bursting with freshly picked summer blueberries. If your looking for the best bakery-style blueberry muffin that is moist, full of flavor, and has a zing of lemon, this recipe is sure to deliver. Here in the Midwest, peak blueberry season is in full swing in July, making it the perfect time to bake these, or my classic blueberry scones, or my blueberry peach crumble muffins. Whether you’re using fresh-picked berries or the ones you’ve preserved in the freezer, this one-bowl, easy blueberry muffin delivers! See my tips below on how to pick and preserve blueberries for year-round baking.

My vintage inspiration.

Vintage Inspiration: I’ve gone back to my roots and modernized my great- aunt Ruth’s vintage recipe for blueberry muffins by updating the ingredients and methods. Aunt Ruth worked for a prominent family that owned a department store in West Virginia, where she mastered her baking skills and created several treasured recipes that have been passed down in our family.

Ingredients to make Blueberry Muffins

Dry Ingredients

• All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.
• Sparkling sugar, sometimes called course sugar, consists of large, heat resistant crystals that add texture and crunch to baked goods. Perfect for sprinkling on top of scones, muffins, and cookies for a professional look. However, it is sometimes confused with sanding sugar (also called colored sugar) which has a finer grain and melts into baked goods, rather than retaining its shape.

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is a type of vegetable oil made from the seeds of canola plant. It’s low in saturated fat.has a neutral, light flavor that gives baked goods tender texture.
• Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.
• Lemons are a tart, citrus fruit that grow on trees in warm climates.
• Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.

Homemade Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Use a premium gluten-free flour blend.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• Reduce the oven temperature by 25°, as gluten-free flour is delicate and could burn before the center is done.
• Gluten-free baked goods dry out quickly, so put them in a sealed container right away.

TO MAKE VEGAN/DAIRY FREE

• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Swap out the butter with unsalted vegan butter sticks.
• Replace the dairy with unsweetened oat or almond milk.

Equipment

Recommended tools: (affiliate links)

• stand mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• microplane
• scoop
• muffin liners

Storage

Pre-baked:

• Make the batter and keep in a covered container in the refrigerator for 3-5 days until ready to bake..

Baked:

Store baked muffins in an airtight container on counter 1 – 2 days. Seal in in freezer safe container for up to 6 months. Place baked muffins in layers lined with parchment paper. You can also individually heat seal them in cell bags and then put them in a larger container. To thaw frozen baked muffins, allow them to come to room temperature before opening the container.

How to pick and preserve fresh-picked blueberries

• It is best to pick blueberries early in the morning before the bugs are active and to avoid the sun in the July heat.
• Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
• Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
• To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Print

Old-Fashioned Blueberry Muffins

Old-Fashioned Blueberry Muffins are moist and full of fresh picked blueberries and a bit of zing from the lemon zest and sour cream.

Course Breakfast

Cuisine American

Keyword blueberrymuffins, muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixing bowl
• measuring cups & spoons
• liquid measuring cup
• muffin pan
• muffin liners
• scoop
• Microplane zester

Ingredients

DRY INGREDIENTS

• 1 ½ c. unbleached flour
• 1 T. cornstarch
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

WET INGREDIENTS

• ⅓ c. melted butter
• ½ c. sugar
• 1 egg
• ½ c. buttermilk or sour cream
• 1 ½ tsp. vanilla

MIX-INS

• 1 c. blueberries toss in flour
• 1 T. lemon zest (optional)

Instructions

PREP

• Preheat oven to 375°. Place muffin liners in muffin pan.
• Toss blueberries in flour and set-aside. Zest lemon and set aside.

BATTER

• In mixing bowl, whisk together dry ingredients flour, sugar, baking powder, and salt.
• Add liquid ingredients oil, buttermilk, egg, vanilla, and lemon zest and mix well.
• Gently fold in blueberries by hand and mix together.
• Let batter rest in bowl about 10 minutes before scooping into liners.
• Scoop batter into muffin liners ¾ full. Brush tops with cream or buttermilk and sprinkle with course sanding sugar.

BAKE

• Bake at 375° for 10 minutes. Reduce oven to 350° and bake for 10-13 additional minutes. Let cool and store in air-tight container.

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The post Old-Fashioned Blueberry Muffins appeared first on Vintage Baked Modern.

Table of contents

• What are Scones?
• Ingredients to make Lemon Blueberry Scones
  • Wet Ingredients
  • Dry Ingredients
• Make your own Ingredients!
• How to make Blueberry Lemon Scones
• Storage & Freezing
• How to pick and preserve fresh-picked blueberries
• Related Recipes
• 1960’s Vintage Cookbooks

These classic Blueberry Lemon Scones are made with fresh-picked berries and pack a tangy punch from the buttermilk and tart zing from the lemon. They are light, tender and made with fresh, blueberries from a blueberry farm here in the Midwest. To make these baked goods all-year long, see the tips below on how to preserve fresh blueberries when in season. Adding both fresh grated lemon zest and lemon juice will brighten the flavor in this lemon and blueberry scone recipe. My vintage inspiration to make these scones is from Amy Vanderbilt’s Complete Cookbook (1961).

What are Scones?

Scones originated in Scotland and date back to the early 1500’s.They were traditionally made with oats and cooked on a griddle. They became very popular in England served plain with clotted cream and jam and served with afternoon tea. American scones tend to be a bit sweeter and more cake-like and have mix-ins like dried fruit.

Amy Vanderbilt’s Complete Cookbook (1961), is a classic vintage with recipes for complete from meals, to bread and desserts, it helped home cooks during the 60’s learn the basics in the kitchen. The original Scones recipe from this cookbook is included, as well as my Blueberry Lemon Scones modern adaption.

Ingredients to make Lemon Blueberry Scones

Wet Ingredients

• American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
• Lemon extract is a natural flavoring made from lemon zest and alcohol. A little goes a long way, so use just a small amount to add a bright, zingy flavor to baked good recipes.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Blueberries are small fruit grown on bushes and are plentiful between late June and early August here in the Midwest.

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals

Make your own Ingredients!

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Options for Scone Shape

Traditional triangle wedges: shape scone dough into 8″ round disk, (1/2″ thick) and use bench scraper to cut into 8 wedges.
Round scones: pat dough into a rectangle and cut with 2″ round biscuit cutter.
Drop scones: use a large cookie scoop and drop onto baking sheet.

How to make Blueberry Lemon Scones

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage & Freezing

Pre-baked:

• Make the scone batter and cut into shapes. and keep in freezer safe ziploc or storage container until ready to bake.
• Pull out from freezer, place on Silpat baking mat or parchment paper on baking sheet. Bake 1 – 2 additional minutes.

Baked:

• Store scones in airtight container on counter 1 – 2 days.
• Seal in in freezer safe container for up to 6 months. Place baked scones in layers lined with parchment paper. You can also individually heat seal them in cell bags and then put them in a larger container.
• To thaw frozen baked scones, allow them to come to room temperature before opening the container.

How to pick and preserve fresh-picked blueberries

• It is best to pick blueberries early in the morning before the bugs are active and to avoid the sun in the July heat.
• Be sure to wear a long-sleeve shirt, as the bushes can scratch your arm, a hat for shade, and lots of bug spray!
• Take your own coolers or large buckets to transport the berries home, and keep them as cool as possible in your vehicle.
• To refrigerate: put them in them in an air-tight container and store in the fridge for 1 to 2 weeks.
• To freeze: place berries in a single layer on a 1/2 sheet pan lined with parchment paper. Do not wash them before freezing, as their natural coating helps preserve freshness. Freeze for 1 hour and then place berries in ziploc bags or vacuum seal them for up to 1 year.

Print

Blueberry Lemon Scones

These classic Blueberry Lemon Scones are made with fresh-picked berries, packing a tangy punch from the buttermilk and zing from the lemon.

Course Breakfast

Cuisine American

Keyword blueberry scones, brunch recipe, homemade scones, scones

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Author Apryl Niksch

Equipment

• Stand Mixer
• liquid measuring cup
• measuring cups and spoons
• silpat baking mat or parchment paper
• bench scraper
• Microplane zester
• citrus squeezer

Ingredients

DRY INGREDIENTS

• 2 c. unbleached flour
• 1 T. cornstarch
• ⅓ c. sugar
• 1 T. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

WET INGREDIENTS

• 6 T. butter cold & diced into cubes
• 1 egg
• ½ c. buttermilk or sour cream
• 1 T. lemon zest
• 1 T. lemon juice
• 1 tsp. vanilla
• ½ tsp. lemon extract

MIX-INS

• 1 c. blueberries (fresh or frozen) toss in flour

Instructions

PREP

• Gather equipment. Place parchment on baking sheet.
• Zest and juice lemon and set aside. Cut up butter into small cubes and place in freezer until use.

MAKE BATTER

• Place dry ingredients into the mixer.
• Add butter, egg, buttermilk, vanilla, lemon zest, juice, and extract and mix until just until combined.
• To help distribute berries evenly into your batter, toss them first into a little bit of flour or cornstarch and fold into batter by hand.
• Pour dough onto a lightly floured silpat. Shape into 8" round disk and use sharp bench scraper to cut into 8 triangles. Separate out pieces and place on baking sheet
• Brush with heavy cream and sprinkle tops with course sanding sugar. If time allows, chill cut scones 10-15 minutes before they go into the oven.

BAKE

• Bake at 375° for 18-20 minutes. Store in container and keep on counter 1-2 days.
• OPTIONAL: Simple Glaze: mix 1 c. confectioner sugar with 1 T. lemon juice and 1 T. milk added until desired consistency.

Related Recipes

• Old-Fashioned Blueberry Muffins
• Blueberry Peach Crumble Muffins
• Cowboy Cookies with Peanut Butter
• Old Fashioned Banana Nut Muffins
• Old-Fashioned Strawberry Shortcake

1960’s Vintage Cookbooks

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