- Berry Best Blueberry Muffins
- Blueberry & Strawberry Crisp
- Blueberry Buckle*
- Blueberry Granola Bars
- Blueberry Oat Scones
- Blueberry Walnut Wild Rice
- Blueberry Yogurt Shake
Berry Best Blueberry Muffins
1 c All-purpose flour
3/4 c Whole-wheat pastry flour
3/4 c Sugar
1 Tbsp Baking powder
1 tsp Finely shredded lemon peel
2 Egg whites
2/3 c Buttermilk
1/3 c Applesauce
1 tsp Vanilla
1 c Fresh blueberries
Preheat the oven to 400 degrees F. Spray six large, 3-inch muffin cups with
nonfat, nonstick spray and set aside. In a large bowl, stir together both flours,
sugar, baking powder and lemon peel, making sure all is evenly distributed.
Make a well in the center of the mixture.
In a small bowl, beat the egg whites until foamy. Stir in the buttermilk,
applesauce and vanilla. Add the liquid mixture to the dry mixture and stir until
just moistened. Fold in the blueberries.
Spoon the batter into the prepared cups, filling each 3/4 full. Bake for 22 to 25
minutes or until a toothpick inserted in the center comes out clean. Cool the
muffins in the pan for 5 minutes, then remove them to cool on a wire rack.
Blueberry & Strawberry Crisp
2 cups blueberries
2 cups strawberries, quartered
¼ cup light brown sugar, divided
¼ cup regular oats
3 tbsp all-purpose flour
3 tbsp butter, melted
2 tbsp chopped almonds, toasted
1. Preheat oven to 350.
2. Coat 4 (8-ounce ramekins with cooking spray. Toss berries with 1 tbsp sugar;
place cup of berries in each ramekin.
3. Combine remaining sugar with other ingredients; stir until crumbly. Sprinkle
oat mixture over berries. Place ramekins on a baking sheet; bake at 350 for 20
2 ½ - 3 cups blueberries
2 cups & 2 tbsp flour
¼ cup butter
1 cup sugar, divided
½ cup milk
1 ¾ tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
Toss berries in 2 tbsp flour. Place in baking pan or pie plate. Preheat oven to
375. Cream butter and ¾ cup sugar until light. Mix in egg and milk. Blend in
flour, baking powder and salt. Spoon over top of berries. Combine ¼ cup
sugar, cinnamon, and nutmeg. Sprinkle over top of batter.
Bake 40-45 minutes or until knife comes out clean.
Blueberry Granola Bars
½ cup honey
¼ cup firmly packed brown sugar
3 tbsp vegetable oil
1 ½ tsp cinnamon
1 ½ cups quick cooking oats
2 cups fresh blueberries
Preheat oven to 350. Lightly grease a 9x9 inch square baking pan. In a medium
saucepan, combine honey, brown sugar, oil and cinnamon. Bring to a boil and
continue to boil for 2 minutes. DO NOT STIR.
In a large mixing bowl, combine oats and blueberries. Stir in honey mixture
until it is thoroughly blended. Spread into prepared pan pressing mixture flat.
Bake until lightly browned, about 40 minutes. Cool completely in the pan on a
wire rack. Cut into 1 ½ x 3 inch bars.
Blueberry Oat Scones
From Bon Appetit Magazine
3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (about 51/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar*
*Also called turbinado or demerara sugar; available at most supermarkets and
at natural foods stores.
Position 1 rack in top third and 1 rack in the bottom third of oven and preheat
to 350 degrees. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in
processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture
resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and
blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add flour to mixture,
tossing until dough just comes together (dough will be very moist).
Using 1/2 cup measuring cup for each scone, drop dough in mounds onto
prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3
tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden
and tester inserted into center from side comes out clean, about 12 minutes
longer. Transfer scones to rack and cool slightly. Serve warm or at room
Blueberry Walnut Wild Rice
¾ cup coarsely chopped walnuts
2 cups blueberries
¼ tsp sugar
1/8 tsp salt
1/8 tsp freshly ground pepper
1 tsp freshly chopped tarragon
1 ½ cups cooked and cooled wild rice
6 oz cooked turkey or chicken breast, cut into strips or chunks
Juice of one orange
2 tbsp champagne or white wine vinegar
1 tbsp chopped flat leaf parsley
2 tsp fresh thyme leaves
1 tbsp walnut oil
1 head butter lettuce
1 additional orange, peeled and cut into segments
Preheat oven to 350. Place walnuts on a sheet pan and bake for 5-7 minutes,
until lightly toasted. Set aside to cool. Wash and drain blueberries, removing
any stems. Turn berries into a large bowl. Add sugar, salt, pepper and tarragon.
Toss to coat. Let stand 15 minutes. Add wild rice, turkey and walnuts. In a small
bowl, combine the orange juice, vinegar, parsley, thyme and oil. Pour over
blueberry mixture and mix well. Divide butter lettuce and orange segments
among 4 plates. Top each with ¼ cup blueberry walnut salad mixture. Serve at
Blueberry Yogurt Shake
1 cup nonfat plain yogurt
¼ cup freshly squeezed orange juice
½ cup fresh blueberries
½ very ripe banana
Combine all ingredients in a blender. Blend on medium speed until smooth
and frothy. Pour into glasses and serve.
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