Three Ways To Use Those Blueberries

Lofter Blueberry Muffins

Prep: 15 mins
Cook: 18-20 mins in 400 degree F oven (200 degrees C)
Servings/Yield: 12 muffins

Muffins

– 1 ½ cups all-purpose flour
– ¾ cup white sugar
– ½ teaspoon salt
– 2 teaspoons baking powder
– ⅓ cup vegetable oil
– 1 egg
– ⅓ cup milk, or more as needed
– 2 cups fresh blueberries

Crumb Topping

– ⅔ cup light brown sugar
– ¼ cup all-purpose flour
– ¼ teaspoons ground cinnamon
– 2 tablespoons butter, room temperature

Directions

1. Preheat oven to 400 degree F.
2. Line muffin pans with muffin liners.
3. Combine flour, sugar, salt and baking powder.
4. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture.
5. Fold in blueberries.
6. Fill muffin cups to just below the top, and sprinkle with crumb topping mixture.
7. To Make Crumb Topping: Mix together light brown sugar, flour, cinnamon and butter. Mix with a fork, and sprinkle over muffins before baking.
8. Bake for 18-20 minutes in the preheated oven, or until a toothpick inserted comes out clean (make sure it’s not stuck into a blueberry!)

Looking for gluten-free? Try this one from GlutenFreeBaking.com, Elizabeth Barbone

Blueberry Lemonade

with “adult beverage” options below
Prep: 20 minutes
Cook: 5 minutes
Servings/Yield: 6 servings

Ingredients

– ½ cup Imperial Sugar Extra Fine Granulated Sugar
– 1 cup blueberries
– ¾ cup freshly squeezed lemon juice

Blueberry Simple Syrup

1. Combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved.
2. Stir in blueberries and bring to a boil
3. Reduce heat and simmer until blueberries have broken down, about 3-4 minutes.
4. Strain blueberry mixture through a cheesecloth or fine sieve; let cool.

Lemonade

1. In a large pitcher, whisk together blueberry simple syrup, lemon juice and 5 cups water.
2. Place in the refrigerator until chilled.
3. Serve over ice and extra blueberries, if desired.
* For an “adult beverage” version, add 2 parts lemonade to 1 part vodka

Credit: Damn Delicious

Super Simple Blueberry Smoothie

Vegan, Dairy Free
Prep: 5 minutes
Servings/Yield: 2 servings

Ingredients

– 1 cup almond milk (author uses unsweetened, but any type will work.)
– 2 bananas (medium to large size) peeled and halved
– 3 cups blueberries, previously frozen
– ¼ cup pumpkin seeds, raw, shelled, unsalted
Optional: sweetener to taste, such as agave, maple syrup, or even honey for omnivores

Directions

1. Add almond milk, banana, pumpkin seeds and frozen blueberries to the blender
2. Blend on low for 15 seconds or so, and then ramp up to medium high until mixture is smooth. (If your blender has a smoothie setting, that will work! Just be sure and double check it afterward to make sure any chunks were fully blended.)
3. Optional: garnish with blueberries, pumpkin seeds and/or thin banana slices.

Credit: A Pinch of Healthy, Marjorie