Condensed Milk Blueberry Muffins

condensed milk blueberry muffins

I adore summer. Being a gal from the south, I love the heat, the humidity (yes, I even love the humidity) and pretty much everything about summer. Summers in New York are also great because of the lack of bugs, all the great city activities, and the abundance of sweet summer fruits!

As much fruit as we eat, I wish I could say we’re part of an awesome fruit share from a quaint farm that I personally know and love, but this year we’re not. I realized I’m not the best fit for joining a CSA due to irregular schedules and my need for choice in produce. In fact, I purchase a significant amount of our fruit from Costco. Yes, I know they don’t always have organic options, but right now my family’s priority is saving a buck or two, and Costco helps us do that.

So what does one do when left with an extra pound or so of blueberries that you can no longer force your husband to eat more of? I suppose I could have made a pie, but I chose to make muffins since I also needed breakfast options for the week.

I changed up a Paula Deen recipe for these muffins, and I made her recipe even more decadent. How is that even possible? Ha, I made a way. Really, it was out of necessity considering I drank all the milk because I was on a recent Oreos kick. If you don’t know me in person, I’m actually healthier than this post is making me out to be. But I shouldn’t feel the need to justify myself, I embrace my food choices, as should you. In any case, instead of going out and buying overpriced milk in the paltry neighborhood grocery options, I looked for substitutes within my kitchen. And sure enough, I had just one can of sweetened condensed milk left! Perfect.

Since the condensed milk is already sweetened, I omitted the sugar that the original recipe called for. So much for the ultra-decadence I claimed. 😉

These muffins turned out quite perfect, I must say. They had a fluffy texture, were perfectly sweet, and not too dense. They tasted like previous muffins I’ve made with yogurt or sour cream, so I may just continue to use this recipe not out of necessity but by choice for my blueberry muffin needs.

May it be a welcome addition to your recipe box as well.

condensed milk blueberry muffins

Condensed Milk Blueberry Muffins
adapted from Paula Deen

1/2 cup butter, softened
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 can sweetened condensed milk
2 1/2 cups fresh blueberries
2 teaspoons turbinado sugar

1. Preheat oven to 350º F.
2. Line a 12 cup muffin tin with paper liners and set aside.
3. In a large mixing bowl, beat butter until fluffy and pale in color. Add in can of condensed milk and continue to beat for about a minute.
4. Add in eggs one at a time, beating well after each addition.
5. In a separate mixing bowl, sift together flour, baking powder, and salt.
6. Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix.
7. Gently fold in the fresh blueberries.
8. Scoop batter into the paper lined muffin tin and sprinkle the tops with the 2 teaspoons sugar.
9. Bake for 25-30 minutes or until puffy and golden brown.
10. Makes about 12 generously sized muffins.

Strawberry Goat Cheese Tarts

If you’ve never had strawberries and goat cheese together, you are missing out on something magical. Now, if you happen to be allergic to strawberries (sorry sis!) or don’t have an affinity to goat cheese, then you may want to skip out on this post. I discovered this flavor combination back in 2008 at the Top Berry Luncheon where I first met food bloggers like Yvo. I loved the strawberry goat cheese tart served there, and I’ve been wanting to make these ever since.

I lost the recipe handed out at the event, so I decided to come up with my own version based on an old tart recipe. For the filling, I wanted a prominent goat cheese flavor with creamy consistency, so I mixed together Greek-style yogurt with some sugar and goat cheese. I then threw on a handful of sliced strawberries and poured on some longan honey I got from Thailand. Pretty simple, right? If you make these for your next summer dinner party, I assure you, your guests will eat them as quickly as you can assemble them.

Strawberry Goat Cheese Tarts
adapted from previous recipe

Shortcrust Pastry (recipe below)
2-3 cups strawberries, hulled and sliced
2 cups Greek-style yogurt or strained yogurt
4-6 ounces goat cheese
2 tablespoons sugar
1/4 cup honey

1. Place the chilled dough rounds on a lightly floured surface. Flour the rolling pin and roll the pastry to 1/4 inch thickness, by rolling in one direction only (start from the center and roll away from you), and turning the round a quarter turn after each roll.
2. When the pastry is to the desired size and thickness, transfer it to four small tart pans, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
3. Preheat oven to 400 F degrees.
4. Remove shells from freezer and fill with pie weights (you may substitute with beans or rice on top of parchment paper – please don’t forget the parchment paper!)
5. Bake for 15-20 minutes until tart becomes golden brown.
6. Remove from oven and let cool.
7. In a stand mixer, beat together goat cheese, Greek-style yogurt (or strained yogurt) and sugar until you reach a smooth consistency.
8. Assemble the tarts by dolloping goat cheese/yogurt mixture into the tart shells, placing sliced strawberries on top of the goat cheese/yogurt mixture, and drizzling honey over the strawberries.

Shortcrust Pastry
1 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
2 egg yolks
1-2 tablespoons cold water

1. Sift together flour, sugar and salt.
2. Using a pastry cutter, work pieces of cold, cut butter into the flour until the mixture resembles bread crumbs. Set aside.
3. Lightly beat the egg yolks and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
4. Form the dough into four equal rounds, wrap in cling and refrigerate for at least 30 minutes.