If your guess is Blueberry Day, you’d be half right. Today is actually Blueberry Muffin Day and National Mojito Day. And that got me to thinking . . .
For starters Mojito, a traditional Cuban Highball, really doesn’t contain much in the way of alcohol. If Mojito are made for barbecues and evenings at the beach, why not at a patio brunch? And what’s better at brunch that fresh blueberry muffins?
To truly bring the two together, I decided to go with a Mojito that incorporates the flavors of summer – blueberries and peaches. Add some Cuban Spiced Rum, and we’re talking a brand new twist on an old idea – cocktails with breakfast. After all, what is a mimosa besides champagne with a kiss of fruit? This is rum with a kiss of fruit and a splash of club soda for that bubble effect. Besides, rumor has it that Mojitos are a favorite of Ernest Hemingway, and if it’s good enough for him, it’s good enough for me.
Just remember to pace yourself – we’ve still got muffins to bake!
Blueberry Peach Mojito (per drink)
1 cup fresh Blueberries, plus more for garnish
1 tablespoon Peach Preserves
1 tablespoon Lime Juice
1/4 cup (2 oz) Spiced Rum
1-1/2 teaspoon Blueberry Syrup
2 tablespoons (1 oz) Club Soda
12 fresh Mint Sprigs, plus more for garnish
Place blueberries, mint, peach preserves and lime juice in a cocktail shaker and muddle. Add ice, rum and blueberry syrup. Shake vigorously to blend. Strain into a Double Old Fashioned glass. Top with club soda.
Cut lime into quartered wedges. Garnish Mojito with additional sprinkle of blueberries, mint leaves and quartered lime wedge.
Repeat 3 more times, serve and enjoy.
Fresh Blueberry Muffins
1/2 cup Butter, softened
1-1/4 cups Sugar
1/2 teaspoon Vanilla Extract
2 Large Eggs
1/2 cup Milk
2 cups Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder
2-1/2 cup Blueberries, divided
Heat oven to 375-degrees. Line a 12 cup muffin tin with paper liners, set aside.
In the bowl of a stand mixer, mixer cream together the butter, sugar, and vanilla. With mixer on low, add eggs one at a time. Increase speed to medium and mix well.
In a bowl, sift together the flour, salt, and baking powder. Alternately with the milk, add the flour mixture to the butter mixture.
Remove bowl from the stand mixer. Using a soft spatula, gently fold in 1/2 cup of blueberries by hand. Once blended, add remaining blueberries.
Using a scoop, fill each tin with batter right up to the top of the paper. Sprinkle muffin tops with sugar.
Place in the heated oven, bake for 25 minutes or until golden and cooked through.
Remove from oven, let cool in the tin for 5 minutes, then carefully plate the muffins. Serve hot with butter.
To finish off this beautiful, light and refreshing patio brunch, include an assortment of beautiful fruits.