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Breads and Muffins

blueberry muffinsBlueberry Bomb Mammoth Muffins

Triangle Ranch Bed and Breakfast


  • ½ cup butter or margarine (softened)
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 cup cultured sour cream


Cut sugar into softened butter. Blend in eggs and vanilla. Add flour, baking powder, baking soda, and salt. Lightly mix. Add south cream and mix well.

In greased mammoth muffin pan layer batter, fresh or frozen berries, more batter, more berries until about ¾ full. Sprinkle tops with sugar and cinnamon. Bake at 350° F. for 18–20 minutes or until inserted wooden toothpick comes out clean. Makes 8–10 large muffins, 18–20 regular-sized muffins baked for about 15 minutes. Serve with a dusting of confectioner’s sugar.

Blueberry Monkey Bread

Summer Creek Inn & Spa

Nancy Evangelisto


  • 2 cans Pillsbury Grands! biscuit dough
  • ¼ c. flour
  • ¼ c. sugar
  • ½ tsp. cinnamon
  • 2 Tbsp. softened butter
  • 1 (21 oz.) can blueberry pie filling
  • 6 Tbsp. butter
  • 1 ½ c. powdered sugar
  • 3 oz. cream cheese
  • 3 Tbsp. Fat-free half & half (or milk)
  • 1 tsp. lemon juice


Unroll biscuits and cut into quarters or sixths. In a small bowl, mix ¼ c. flour, ¼ c. sugar, 2 Tbsp. softened butter, and ½ tsp. cinnamon until crumbly. Pour into a gallon-size Ziploc bag, add cut biscuits, and shake to coat. In a medium saucepan, mix 1 can blueberry pie filling and 6 Tbsp. butter. Bring to a low boil and stir for 2 min. Remove from heat. Pour blueberry sauce over biscuit mixture and stir gently to combine. Pour biscuits and sauce into a greased bundt pan. Place the bundt pan on a baking sheet and bake at 350° for 45 min, or until golden brown. While bread is baking, prepare the icing by mixing powdered sugar, cream cheese, half & half, and lemon juice until smooth. Remove bread from oven and cool 5-10 minutes before inverting onto a serving plate. Drizzle with icing; serve warm.