Blueberry Recipes for 2011

 

  

Easy Blueberry Pie


4 cups fresh blueberries, divided use

¾ cup sugar

½ cup water

3 Tbl. cornstarch

1 Tbl. lemon juice

½ tsp. lemon zest

1 baked 9 inch pie crust or grahm cracker crust


In a medium saucepan, gently stir together 2 cups blueberries, sugar, water, and cornstarch. Bring to boil, reduce heat and cook, stirring constantly until thick and clear. Remove from heat. Stir in lemon juice and zest. Fold in remaining blueberries. Cool slightly then pour into baked pie crust. Chill until set.



Blueberry Millet Muffins

            (Blueberry muffins with a crunch)


 

1 cup white flour

1¼ cup whole wheat flour

cup raw millet

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 cup blueberries

1 cup plain yogurt

2 large eggs

cup canola oil

½ cup honey

1 tsp. lemon zest

¼ cup lemon juice


In a large bowl, mix the dry (first 6) ingredients. Fold in blueberries. In a medium bowl, blend the remaining 6 ingredients. Gently fold the medium bowl contents into the large bowl contents just until well blended. Over mixing will make the muffins tough. Equally divide the batter into 15 prepared muffin tins (or use paper liners). Bake in preheated 375 degree oven for 20 minutes.
 
 
Blueberry Cordial


In a 32 oz. Bottle (I used a recycled Gatorade bottle, thoroughly washed), pour in :

2 ½ cups fresh blueberries, rinsed and air dried

2 cups vodka

¼ cup sugar

Screw the lid on tight. Turn the bottle up and down about 5 times. Every day for the next 30 days, turn the bottle up and down. At the end of 30 days, drain off the blueberry cordial and store in a suitable resealable bottle. Don't discard the left over blueberries as they are a treat on ice cream or morning cereal – in moderation. Enjoy.