The 2019 Blueberry Festival is a long, gone, happy memory; however, many of you are still finding fresh blueberries.
My neighbor Marcia White recently surprised me with delicious and healthy blueberry muffins.
The muffins were plump full of blueberries for me to enjoy. WOW!
When you think of the nutrient content of blueberries – they are considered a natural superfood, are rich in fiber and a great source of antioxidant vitamin C, vitamin K and manganese.
Research has found that blueberries may help prevent prostate cancer, protect against heart disease, diabetes and other chronic diseases.
Be sure to glean or gather all the leftover blueberries on bushes, freezers, refrigerators or neighbor’s yard. It will be worth it!
Fresh blueberries are delicious and there are so many ways to incorporate blueberries into breakfast, lunch, dinner, and dessert!
Evidently, blueberries can improve a ton of different recipes.
For more information about these and other recipes, call me at the Escambia County Extension Office at (251) 867-7760. Enjoy the following recipes:
Marcia’s Easy Blueberry Muffins
Ingredients
•2 Cups All Purpose Flour (spooned and leveled)
• 3/4 Cup Granulated Sugar
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Salt
• 1 Cup Milk
• 2 Large Eggs (room temperature is best)
• 1 Teaspoon Vanilla Extract
• 1/2 Cup Butter, Melted and cooled slightly (1 Stick)
• 2 Cups Blueberries (Fresh or Frozen)
Instructions
1. Preheat oven to 375 degrees. Prepare a 12 cup muffin pan with non-stick cooking spray or paper liners, and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a 2-3 cup liquid measuring cup, whisk together the milk, eggs, vanilla extract, and melted butter
4. Pour the wet ingredients into the dry ingredients and mix gently just until combined, being careful not to over mix.
5. Gently fold the blueberries into the batter.
6. Fill the muffin cups up to the top with batter. Bake in preheated oven for 15-20 minutes, until slightly golden brown on the top and a toothpick inserted in the center of the muffins comes out clean. Cook 20 minutes. Nutrition: Calories: 185 kcal,
Chilled Blueberry Soup
This refreshing and beautiful quick, summer soup features a blend of blueberries, apple juice, and low-fat yogurt, and is garnished with fresh mint leaves. Serves 4 Source: Produce for Better Health Foundation
Ingredients
• 2 cups fresh blueberries
• 1 cup 100% apple juice
• 1 1/2 cups plain low-fat yogurt
• 1 teaspoon cinnamon
Fresh mint leaves for garnish
Directions
1. Rinse blueberries and set aside a few for garnishing.
2. Blend all ingredients in food processor or blender.
3. Serve immediately.
4. Garnish with mint leaves and blueberries, if desired.
Notes
Serving Suggestions: Serve with grilled salmon fish fillet (about 3-4 oz.), asparagus, and water with lemon slice.
Blueberry Chicken Pasta Salad with Field Greens Source: Produce for Better Health Foundation
Ingredients
For the blueberry vinaigrette
• 1/2 cup fresh blueberries
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons honey
• 1/4 teaspoon salt
For the Salad
• 1 1/2 cups fresh blueberries
• 3 cups cooked whole grain penne pasta (cooled)
• 12 ounces cooked chicken breast (sliced)
• 4 cups field greens
• 1/2 cup red onion (chopped)
• 1 medium red bell pepper (chopped)
Directions
1. Blend vinaigrette ingredients in a blender, set aside.
2. In a medium size bowl, toss all ingredients with dressing.
