Recipes

The Best Blueberry Muffins

1/2 cup butter
3/4 cup sugar
2 large eggs
1 t vanilla
2 t baking powder
1/4 t salt
2 cups flour
1/2 cup milk
2-1/2 cups blueberries
Topping: 1 T sugar mixed with 1/4 t nutmeg

Cream butter and sugar, add eggs and vanilla, then alternate dry ingredients with milk finishing with flour. Fold in blueberries. Place batter in muffin tins and top with sugar/nutmeg mixture before baking. Bake in oven preheated to 375 degrees for 25 - 30 minutes.

Blueberry Salsa

2 cups blueberries, chopped (works with frozen, but best with fresh, berries) (I usually triple the fruit)
1/2 med. red onion
2 jalapeno peppers, cut and seeded
1 yellow pepper
1/2 cup cilantro
1/4 fresh lime juice
1 t. salt

Finely chop onion, peppers, and cilantro. Gently mash blue berries (potato masher works great) or pulse to a rough chop in a Cuisinart. Combine ingredients. Serve with chips. Also great over fish or pork chops.

Blueberry Granita

1 cup boiling water
3/4 cup sugar
2 T. fresh lemon juice
1 lb. (3 cups) fresh blended blueberries

Make simple syrup with water and sugar, add lemon juice, then fruit. Freeze (Easy way: after frozen, process in food processor before serving; more time consuming: scrape freezing mixture to center of flat pan every 30 minutes during freezing process).

Lemon Granita, served with fresh Blueberries (great for color and taste)

2 cups boiling water
1/2 cup sugar
grated zest of 1 lemon
juice of 2 lemons

Freeze as above

My Favorite Cobbler Topping

1/2 cup softened butter
1/2 cup oatmeal
3/4 cup crushed "Triple Ginger Cookies" from Trader Joe's
1 cup sugar
1 cup flour
candied ginger cut into small pieces
cinnamon and nutmeg (I like a lot)

I usually start the summer by doubling this recipe and storing it in the freezer. It is then always ready when I need/want it. It is fabulous with apples too!

Some other great offerings from around the web...

Blueberry zucchini cake with lemon buttercream
Blueberry and goat cheese pie
Blueberry freezer jam