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Re: Whats your favorite recipe with blueberries?
I Love this muffin recipe and you can also make it into a bread. I add 1/4C extra white sugar, extra blueberries, and the juice of 1/2 an orange. It is amazing. Oh and I also double the cin/sugar topping and when I fill the tin I do 1/2 batter, then sprinkle with "topping" fill the rest up with batter and put the topping on top. It is just amazing!!!!! Trisha Yearwood also has a lemon blueberry bread recipe that is awesome!
I also freeze them and then later the next day put them in a small bowl with cold milk and let it sit out for a bit. The milk gets slushy and it is so yummy! You could also make smoothies, frozen yogurt or ice cream!
Double Blueberry Muffins
Gale Grand via Foodnetwork.com
Ingredients
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon
Directions
Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
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