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Blueberries are ripe for the baking

July 07, 2004

Best Blueberry Muffins


  • 1 cup fresh or frozen blueberries

  • 1 tablespoon plus 1 3/4 cups flour, divided

  • 1/2 cup sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon ground nutmeg

  • 3/4 teaspoon salt

  • 1 egg

  • 1 cup sour cream

  • 1/3 cup milk


Preheat oven to 400 degrees. Grease 12 (2 1/2-inch) muffin cups. In a small bowl, toss blueberries with the 1 tablespoon of flour; set aside. In a large bowl, combine the 1 3/4 cups flour, sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl, beat egg; stir in sour cream and milk; stir into flour mixture until just combined. (Batter will be lumpy.) Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden, about 20 minutes.

- Recipe courtesy of North American Blueberry Council.




Minted Blueberry-Fruit Salad


Creamy Mint Dressing (recipe follows)

  • 1 3/4 cups fresh or frozen blueberries

  • 1 large peach, pitted and sliced

  • 1/2 large cantaloupe (about 2 cups), cut into bite-sized pieces

  • 1 head (about 3 cups) Boston or Bibb lettuce, torn into bite-sized pieces


In a medium bowl, stir together Creamy Mint Dressing, blueberries, peach and cantaloupe. Allow fruit to marinate for about 30 minutes. To serve, place lettuce in a large serving bowl; top with marinated fruit and dressing; toss gently, and serve immediately.

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Makes about 6 cups.

Creamy Mint Dressing

  • 1/4 to 1/2 cup fresh mint leaves

  • 1/4 cup vegetable oil

  • 1/4 cup lime juice

  • 2 tablespoons sugar

  • 1/2 teaspoon grated lime peel

  • 1/2 teaspoon salt


In a small bowl, combine all dressing ingredients until blended well.

Makes about 1/2 cup.

- Recipe courtesy of North American Blueberry Council




Blueberry Vinaigrette


  • 1/4 cup olive oil

  • 3 tablespoons Blueberry Balsamic Vinegar (recipe follows)

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground black pepper


Whisk all ingredients together in a cup. For a creamier dressing, stir in 1 tablespoon mayonnaise or plain yogurt.

Makes about 1/2 cup.




Blueberry Balsamic Vinegar


  • 4 cups frozen, thawed or fresh blueberries

  • 1 quart balsamic vinegar

  • 1/4 cup sugar

  • Peel from 1 lime, cut in strips

  • 1 (3-inch) cinnamon stick


In a large, nonreactive saucepan crush blueberries with a potato masher or the back of a heavy spoon. Add vinegar, sugar, lime and cinnamon; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.

Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids. Pour Blueberry Balsamic Vinegar into clean glass bottles or jars; refrigerate, tightly covered, indefinitely.

Makes 5 1/2 cups.

- Recipe courtesy of U.S. Highbush Blueberry Council




Quick Blueberry Sauce


  • 1/4 cup sugar, more or less to taste

  • 1 tablespoon cornstarch

  • 2 cups fresh or frozen blueberries

  • 1/2 cup water or fruit juice


Combine sugar and cornstarch in a saucepan; stir in blueberries. Gradually stir in water. Bring to a boil over medium-high heat, stirring constantly; boil until sauce is thick and blueberries are softened, about 1 minute. Serve over pancakes, waffles, ice cream, cheesecake or sliced pound cake.

Makes about 1 1/2 cups.

- Recipe courtesy of U.S. Highbush Blueberry Council

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