Pick a carton of blueberries that has firm berries with a bright blue/purple color. If berries are soft or bruised, they may be older and will be more prone to spoiling. May to October is the best time to pick fresh blueberries; they will be at their peak of sweet ripeness. When handling blueberries, be gentle because they are very fragile and can easily break.
Try to consume blueberries soon after you purchase them. If kept dry in a covered container in the refrigerator, they will be good for about a week. Avoid washing the berries until you are ready to use them to minimize the chances of mold. Blueberries also freeze well. To freeze blueberries, wash and dry them very well then store them in plastic bags.
Makes 8 muffins
1-5/6 cups all-purpose flour, divided
1 cup plus 1/4 cup granulated sugar, divided
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
1/4 cup butter, cubed
1-1/2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F. Line an 8-cup muffin tin with paper liners. Mix 1-1/2 cups flour with 3/4 cups sugar, salt and baking powder.
2. In a separate bowl, whisk oil with egg and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently stir in the blueberries.
3. Pour mixture into muffin tins. Combine 1/2 cup sugar with 1/3 cup flour, butter and cinnamon. Chop mixture together with 2 knives until a crumb mixture is formed. Sprinkle mixture on top of batter.
4. Bake for 25 minutes or until golden. Remove from the oven and let sit for 5 minutes. Invert from muffin tin and serve warm or allow to cool on a wire rack.
Makes 8 servings
3/4 cup vegetable oil
1/2 cup raspberry vinegar
3 teaspoons Dijon mustard
2 teaspoon granulated sugar
1/2 teaspoon salt
6 cups fresh spinach, torn
6-ounces feta, crumbled
2 cup fresh blueberries
3/4 cup chopped walnuts, toasted
Whisk oil with vinegar, mustard, sugar and salt. Add spinach to a large bowl and sprinkle with feta, blueberries and walnuts. Drizzle dressing over salad or serve on the side.
Makes 6 servings
1-3/4 cups plus 1/2 teaspoon all-purpose flour, divided
4 teaspoons baking powder
1 cup plus 7 tablespoons granulated sugar, divided
5 tablespoons butter
1 cup milk
2-1/2 cups fresh blueberries
1 teaspoon vanilla extract
Juice of 1/2 lemon
1 tablespoon unsalted butter, melted
1 pinch ground cinnamon
1. Combine 1-3/4 cups flour with baking powder, and 6 tablespoons sugar. Using 2 knives, cut in butter until crumbs are formed. Stir milk into flour mixture until well combined. Cover bowl with plastic wrap and let rest for 10 minutes.
2. Preheat oven to 375 degrees F. Meanwhile, spray an 8-inch square baking pan with cooking spray and fill with blueberries. Toss berries with vanilla, lemon juice, 1 cup sugar, 1/2 teaspoon flour, and melted butter.
3. Pour batter over blueberries. In a small bowl, combine cinnamon with remaining 1 tablespoon sugar and sprinkle over batter.
4. Bake 20 to 25 minutes or until top is golden. Let cool before serving. Top with fresh whipped cream.
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