HOW TO MAKE BLUEBERRY COFFEE CAKE MUFFINS RECIPE

Watch and learn how Ina Garten makes this super easy blueberry coffee cake muffins recipe. Make the batter in advance and bake muffins for a great breakfast treat.

Blueberry Coffee Cake Muffins
Makes 16 muffins

You’ll need: Two muffin/cupcake pan

12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1-1/2 cups granulated sugar
3 extra-large eggs, at room temperature
1-1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems

*** For directions watch the video.

Want more blueberry recipes? Try these…

blueberry coffee cake muffins
Blueberry Moonshine Pops
Dark Chocolate Blueberry Ice Cream
Dark Chocolate Blueberry Ice Cream
Blueberry Whole Wheat Pancakes
Blueberry Whole Wheat Pancakes
Blueberry–Cream Cheese Hand Pies
Blueberry–Cream Cheese Hand Pies

HOW TO MAKE RHUBARB FOOL RECIPE

Tired of being fooled already… Let’s make a fool, a rhubarb fool that is. This is a super easy three ingredients dessert, made with freshly whipped cream paired with tangy sweetened stewed rhubarb. Rhubarb is actually a super tart long stalk vegetable with a large leaf. WARNING: Don’t eat the leaves; they are poisonous!!! The color of the stalk vary from greenish to pink to bright red. It is used in baking, especially in pies, tarts, and sauces.

Rhubarb Fool
Makes 8 servings

1 pound red rhubarb (about 9 stalks), leaves discarded, stalks cut into 1/2-inch pieces (about 4 cups)
1 cup granulated sugar
3 cups heavy cream

*** For directions watch the video.

Want more rhubarb dessert recipes? Try these…

Rhubarb And Vanilla Custard Trifle recipe
Rhubarb And Vanilla Custard Trifle
White chocolate mousse with poached rhubarb recipe
White Chocolate Mousse with Poached Rhubarb
Rhubarb-Strawberry Lattice Pie recipe
Rhubarb-Strawberry Lattice Pie

CORN-ON-THE-COB CUPCAKE RECIPE

Happy April Fool’s Day! This “corn on the cob” cupcake recipe is from Karen Tack and can be found in her cookbook Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make

“Our corniest project ever! The ears are bursting with fresh summer flavor. But surprise: those kernels are jelly beans, the butter pats are fruit chews and the salt and pepper is black and white sugar.” – Karen Tack

Corn-on-the-Cob Cupcake

Corn-on-the-Cob Cupcake
Makes 8 ears of corn: 24 cupcakes

24 vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Yellow food coloring
About 3½ cups small jelly beans (Jelly Bellys) in assorted yellow, cream and white colors
4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
1 tablespoon each black and white decorating sugars (available at baking-supply stores)
8 sets of corn holders (optional)

Tint the vanilla frosting pale yellow with the food coloring.

Working with 3 cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or a serving platter. Repeat with the remaining cupcakes, frosting and jelly beans.

Cut the fruit chews into eight 1-inch squares, and soften the edges slightly by hand so that they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, if using, in each of the end cupcakes.

Adapted from the book Hello, Cupcake! by Karen Tack and Alan Richardson. Copyright © 2008 by Karen Tack and Alan Richardson. Reprinted by permission of Houghton Mifflin Company. All rights reserved.

Want more April Fool’s Day recipes? Try these…

APRIL FOOL MEATBALL SUB RECIPE
April Fool’s Meatball Sub
April Fool's FAVORITE ICE CREAM TACOS RECIPE
Favorite Ice Cream Tacos
April Fool's SUNNY-SIDE-UP DESSERT RECIPE
Sunny-Side-Up Dessert
April Fool's FAUX CHICKEN NUGGETS RECIPE
Faux Chicken Nuggets