Preheat over to 400 degrees. Combine dry ingredients in mixing bowl. Make well (hollow) in center. In a separate bowl, blend the egg milk and oil together until well mixed. Pour this mixture into the well you made dry ingredient bowl. Combine until moistened, batter should look lumpy. Gently fold berries into the batter.

Line a standard (2 ½”) muffin pan with paper liners. Fill each liner 2/3 full of batter. Bake 20 minutes until golden. Serve warm, makes 1 dozen.

Blueberry Oatmeal Muffins

Added fiber to keep your heart healthy

1 1/3 cups flour

¾ cups rolled oats

1/3 cup granulated sugar

2 teaspoons baking powder

¼ teaspoons salt

1 egg

¾ cup milk

¼ cup oil

1 cup fresh or frozen blueberries

Line a standard (2 ½”) muffin pan with paper liners. Fill each liner 2/3 full of batter. Bake 20 minutes until golden. Serve warm, makes 1 dozen.

Homestyle Pancakes

Better double this recipe, they’re so good you’ll need extra

1 cup flour

1 tablespoon sugar

2 teaspoons baking powder

dash salt

1 egg

1 cup milk

2 tablespoons oil

1 cup fresh blueberries (or thawed frozen)

The trick to keeping your blueberry pancake batter from turning blue is to wait until actually cooking the cakes to add the berries.

Combine all ingredients except berries to form smooth batter. Preheat lightly greased skillet over medium heat. Pour ¼ cup batter into heated skillet, quickly drop berries onto surface of raw pancake in desired amount. Cook pancake until bubbly and edges look set. Flip over and cook about 2 minutes more, or until golden brown. Top with butter and serve.

Topping ideas:

Fresh berries and whipped cream

Berry syrup

Maple Syrup

Honey

Berry Crisp

Heaven in a pan…

5 cups fresh or frozen blueberries, blackberries or raspberries (or combination of these)

4 tablespoons granulated sugar

1 cup oats

¾ c brown sugar

½ c flour

½ teaspoon cinnamon

½ cup butter or margarine

½ cup coconut or chopped walnuts

Preheat over to 375 degrees. Thaw fruit if frozen. Pour into 2 quart casserole pan, sprinkled with granulated sugar. Stir and set aside.

Combine dry ingredients in mixing bowl, stir. Cut in butter until mixture is crumbly. Sprinkle over filling. Bake 30 to 35 minutes (40 for thawed fruit) until bubbly and topping is golden. Serve warm with ice cream, or cold with whipped cream.

Berry Cobbler

Old fashioned and Dee-licious!

4 cups fresh blueberries, blackberries or raspberries (or combination of these)

1/3 to 2/3 cups granulated sugar

1 tablespoon cornstarch

¼ cup water

1 cup flour

2 tablespoons granulated sugar

1 ½ teaspoons baking powder

½ teaspoon cinnamon

¼ cup butter or margarine

1 egg

¼ cup milk

Preheat oven to 400 degrees. In saucepan, combine berries, water, 1/3 to 2/3 cup sugar (depending on your preferred amount of sweetness) and cornstarch. Let stand for 10 minutes (20 minutes if fruit is frozen). Then cook over medium heat until thick and bubbly, stirring often to prevent burning. Pour into 2 quart casserole pan.

In mixing bowl, combine remaining dry ingredients. Cut in the butter until mixture resembles crumbs. In separate bowl, combine egg and milk, pour into crumb mixture. Stir just until moistened. Batter should look lumpy. Use spoon to drop lumps of the batter onto filling, covering the surface (don’t spread it out, gaps between lumps are OK). Bake for 20 to 25 minutes until golden. Serve warm with ice cream.

Blueberry Sauce

A delicious way to top pancakes, waffles, sundaes and more

2 cups blueberries

1/3 cup sugar

1 tbsp lemon juice

½ tsp. vanilla

¼ tsp cinnamon

Wash and crush blueberries; add sugar, lemon juice and cinnmamon. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill.

Blueberry Pound Cake

1 cup butter

2 cups sugar

4 eggs

1 tsp vanilla

3 cups flour

¼ tsp salt

1 tsp baking powder

2 cups blueberries (thawed if frozen)

Preheat over to 325. Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat. Put remaining 1 cup of flour in seperate bowl, add berries to flour and stir to coat. Gently fold floured berries into the batter (discard the flour you used to dust them). Grease and dust a tube pan with confectioners' sugar or flour; pour batter into it. Bake for 1 hour and 15 minutes, or until it tests done.

Blueberry Cream Cheese Muffins

2 cups flour

¾ cup sugar

1 ½ tsp baking powder

½ tsp baking soda

3 ounces cream cheese

2 tsp lemon juice

2 tsp vanilla

2 eggs

¼ cup hot melted butter

½ cup milk

1 cup blueberries

Preheat oven to 350°.

Combine dry ingredients in a mixing bowl. Stir well; set aside. In seperate bowl, blend vanilla, lemon juice and cream cheese until smooth and creamy. Add eggs and blend well. Gradually add hot butter, stirring throughout. Add milk. Blend well. Add dry ingredients and mix well. Add blueberries and fold in with a spoon. Line muffin pan with paper liners. Pour an equal amount of batter into each muffin cup, filling each about 2/3 full. Bake for 30 minutes. Makes 12 muffins.

Blueberry Orange Bread

2 tbsp butter

¼ cup boiling water

1 tbsp orange peel

½ cup orange juice

1 egg

1 cup sugar

2 cups flour

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

1 cup blueberries (thawed if frozen)

Topping:

1 tsp orange peel

2 tbsp orange juice

2 tbsp fresh honey

Combine butter and boiling water in a small bowl; add 1 tablespoon grated orange peel and 1/2 cup orange juice.

In a mixing bowl, beat egg and granulated sugar with an electric hand-held mixer until light and fluffy. In a separate bowl, combine the flour, baking powder, soda, and salt; add to egg mixture a little at a time, alternating with orange juice mixture, ending with flour mixture. Fold in blueberries. Spoon batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.. Cool bread in pan 10 minutes; remove to wire rack. Combine 1 teaspoon orange rind, 2 tablespoons orange juice, and 2 tablespoons honey, mixing well. Spoon over hot bread; let cool.

Berry Yogurt Dip

A great way to get picky toddlers to eat fresh fruit--they will love to dip fruit slices in this

¼ cup berry jam

1 cup vanilla yogurt

Stir together, serve with fresh fruit slices to be dipped in mixture

Did you know? ½ cup blueberries can provide the same amount of antioxidants as 5 servings of other
beneficial fruits and vegetables such as peas, carrots, apples, squash and broccoli!!