Baking! Blueberry Muffins and Biscuits

 On my to do list today was some baking. I had a pint and a half of fresh blueberries and wanted to use some of these up in muffins. I turned to my all time favorite basic cookbook, The Joy of Cooking. On a food message board that I used to participate in there was once a discussion of the best version of this cookbook. The majority agreed that it was the early 1970s version, an opinion I sided with. My much beloved copy finally fell apart due to so much use and I reluctantly purchased the newest version which revised the version that updated the 1970s one. I have to say it is way more like the 1970s copy that I had than the awful updated one. Lots of my favorite recipes reappeared (like tuna noodle casserole).
Both the muffin recipe and the biscuit recipe are ones I have been using forever from this cookbook (which btw all my married/on their own children have received as a gift).
I used the basic muffin mix recipe and added 1 1/2 cups of blueberries (that I lightly floured to prevent sticking together).

Blueberry Muffins:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
Mixed together
2 large eggs
1 cup milk
1 teaspoon vanilla
1/2 cup oil
added to the dry ingredients and mixed on low until blended
1 1/2 cup blueberries
folded into the batter.
Using my handy Pampered Chef scoop in the largest size they sell  I filled paper muffin liners with the batter:

 

I had preheated my oven on the convection baking setting to 375 degrees. They baked for 17 minutes and turned out looking delicious:

 

I upped the temperature on my oven to 400 degrees for the convect bake and turned to mixing up the biscuits.

 

Basic Rolled Biscuits:

1 3/4 cup flour

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold butter

I mixed the flour, baking powder, and salt together and cut in the butter using my KA mixer. I then added:

3/4 cup milk

and mixed the dough together. I turned it out onto my marble pastry board which I had lightly floured and used my marble rolling pin to gently roll the dough to 1/2 inch thickness. I used my 2 inch biscuit cutter to cut the biscuits out:

 I placed the biscuits evenly spaced on one of my stoneware baking sheets and lightly brushed the tops with melted Smart Balance:

 

I baked these for 13 minutes and am very happy with how they turned out:

 

So we have blueberry muffins to snack on (minus four which are going to a friend as a small thank you for something she did for me) and the biscuits will be served topped with strawberries and whipped cream for dessert!