Blueberry Recipes 2004
 

Blueberry Recipes 2004



BLUEBERRY BANANA MUFFINS

½ cup whole wheat flour

1 cup white flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

2/3 cup white sugar

¼ tsp nutmeg

2 eggs

¼ cup oil

2 mashed bananas

¼ cup buttermilk

1¼ cup blueberries

Mix first 7 ingredients in large bowl. Fold in blueberries. In separate bowl, beat eggs. Add oil, bananas, and butter milk and mix. Stir this mixture into the large bowl and mix just until evenly blended. Fill prepared muffin tins ¾ full. Bake at 375 degrees for 20 minutes. Makes 12 muffins.


BLUEBERRY FROSTY

2 cups blueberries

1 cup apple juice

1 cup low-fat vanilla ice cream

½ cup milk

¾ tsp cinnamon

¼ tsp vanilla

In a blender, whirl all ingredients until smooth. Serve immediately or freeze. Makes 4 cups.



BLUEBERRY PEACH CREAM PIE

9 inch pie shell (bottom pastry only)

2½ cup peeled and diced peaches

1½ cup blueberries

¾ cup sugar

1/3 cup flour

1 tsp cinnamon

1/3 cup ½ and ½ cream

Mix sugar, flour, and cinnamon. Fold in peaches and blueberries. Place in unbaked pie shell. Pour cream evenly over fruit mixture in pie shell. Bake at 450 for 10 minutes, then reduce heat to 375 and bake for an additional 30 minutes. Cool to lukewarm before serving.

BLUEBERRY SMOOTIE

1 cup blueberries

1 ripe banana

½ cup orange juice

¾ cup frozen vanilla yogurt

½ cup ice

In a blender, whirl until smooth. Serve immediately or freeze.



To freeze berries: De-stem and wash berries. Dry on a paper towel. Freeze in a single layer on a cookie sheet. When frozen, place in an airtight plastic bag and return to freezer.

Health fact: The Dept. of Agriculture tested over 40 fruits and vegetables in 1997 and found blueberries to be the highest of all tested in the amount of antioxidants.