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Fresh and Frozen Blueberry Recipes



Antioxidant Muffins
1 cup whole wheat flour
1/3 cup brown sugar
1/2 tsp baking powder
1/3 cup pecans, chopped
1/4 tsp salt
1 cup blueberries
1/4 cup almond milk
1 large egg

Preheat oven to 350°F (175°C, gas 4).
Combine flour, sugar, baking powder, pecans, and salt. In a separate bowl, lightly beat egg and almond milk. Combine dry and wet ingredients.
Pour batter into paper muffin cups. Bake for 30-40 minutes, then transfer muffins to a cooling rack. Serve warm. Makes 6-8 muffins
Recipe courtesy of: http://www.healwithfood.org/commoncold/recipes/desserts.php#ixzz3nizPvfAH

Blueberry Buckle
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries

Topping Ingredients:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter

In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.

For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.  Found at: http://allrecipes.com/Recipe/Blueberry-Buckle-2/Detail.aspx

Blueberry Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.  Courtesy of: http://allrecipes.com/Recipe/Blueberry-Zucchini-Bread/Detail.aspx

Monkey Bread
2 packages refridgerated biscuits, quartered
1 Tbsp. Cinnamon
¼ cup brown sugar
¼ cup white sugar
1 cup fresh or frozen blueberries
¼ stick butter cut into small pieces
Zest of orange
Blueberry Syrup (optional)

Preheat oven to 350*F.  Mix sugars, cinnamon, and zest together, set aside.  Layer biscuits in pan.  Sprinkle half of sugar mixture, half of blueberries, and half of butter over biscuits.  Add another layer of biscuits, repeat with sugars, blueberries, and butter. 

Bake in oven at 350* for 50-60 minutes until done. Remove from pan and drizzle with Blueberry Syrup.  You can slice and toast for a “French Toast” style breakfast or pull apart from pan.  Serves 8-10.

Blueberry Lemon Walnut Bread
1 cup walnuts, chopped
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 tablespoons lemon zest
3/4 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
2 tablespoons canola oil
1 cup fresh or frozen blueberries
3 tablespoons granulated sugar
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees F. In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes. In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine. In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine. Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.

Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.

To make the glaze: combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves. Brush glaze over bread while still warm. Courtesy of: http://allrecipes.com/Recipe/Blueberry-Lemon-Walnut-Bread/Detail.aspx

Banana-Blueberry Bread
1/2 c. butter
1 c. sugar
2 eggs
1 c. mashed ripe bananas
1 c. frozen blueberries
1 1/2 c. all-purpose flour
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/2 c. quick cooking oats
1/2 c. nuts (optional)

Preheat oven to 325°F degrees.

Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs. Add mashed bananas. Measure flour, reserving 2 tablespoons of flour to coat blueberries. Stir baking soda and salt into flour, mixing well. Stir in oats. Fold into banana mixture. Stir in vanilla. Sprinkle the 2 tablespoons flour over blueberries, then fold into batter. Stir in nuts.

Transfer batter to loaf pans. Bake about 50 minutes.

Submitted by: CM

Recipe provided by: Cooks.com


Blueberry, Chocolate, and Banana Muffins

3 large ripe bananas
3/4 cups sugar
1 large egg
75g (3oz) melted butter
1 teaspoon baking powder
1 1/2 cups flour
2 Tablespoons cocoa - heaped
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup frozen blueberries

Preheat oven 190ºC (375F). Mash the bananas; add in the sugar and the slightly beaten egg, then the melted butter. Sift the dry ingredients together then add the blueberries. Stir just to mix in. Pour liquid into dry ingredients and carefully fold together until just mixed. Put large spoonfuls into non-stick muffins tins and bake 15 - 20 minutes (10 minutes for mini muffins). Muffins can be served hot with ice-cream or cold with yogurt and extra blueberries. Makes 12 medium or 36 mini muffins.