blueberries

I have fond memories of my mom taking my brother and myself to the local farms to go blueberry and strawberry picking every year.  Now as a mom to my two boys, I want to do the same for them.  We picked a great strawberry crop back in May, and this summer I found a wonderful local berry farm where you can pick all you can carry blueberries!  My boys had a fun afternoon filling up their buckets!  We ended up with 10 lbs. of blueberries and some homemade honey made by the bees used to pollinate the blueberry fields!  The first thing I did when I got home was immediately freeze 5 lbs. of the blueberries.  This not only extends the shelf life of the berries, but it also gives you an ingredient for Blueberry Orange Smoothies!  After the berries were prepped and frozen, I only had to give about 2 seconds thought to the first recipe I wanted to make with my other 5 lbs. of fresh blueberries….my mom’s blueberry muffins!  They were my absolute favorite growing up, and luckily she shared her yummy recipe with me!

 

Ingredients:

2 eggs

1/4 cup melted butter3 cup sugar

3/4 cup milk

1 3/4 cup all purpose flour

3/4 tsp salt

1/3 cup sugar

2 tsp baking powder

1 cup blueberries

 

First, preheat the oven to 400 degrees.  Now, crack the two eggs into a large bowl.  Lightly beat them.

Melt the stick of butter in a microwave safe bowl and then pour into the bowl with the egg.  Add the milk and stir it together.

Next, it is time to add in all the dry ingredients and mix.

After all those ingredients have been mixed thoroughly, gently fold in the blueberries!

Gently pour mixture into a muffin tin lined with cupcake/muffin liners.  Fill about 2/3 full.

Bake at 400 degrees for 20-25 minutes (check after 20 minutes), until the tops are golden brown!

Muffins can be placed in resealable plastic bags and frozen.  Just leave in the fridge to thaw out when needed, or pop in the microwave and enjoy again another morning!

 

Mimi's Blueberry Muffins
Author:
Recipe type: Bread
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 eggs
  • ¼ cup melted butter
  • 3 cup sugar
  • ¾ cup milk
  • 1¾ cup all purpose flour
  • ¾ tsp salt
  • ⅓ cup sugar
  • 2 tsp baking powder
  • 1 cup blueberries
Instructions
  1. First, preheat the oven to 400 degrees.  Now, crack the two eggs into a large bowl.  Lightly beat them.
  2. Melt the stick of butter in a microwave safe bowl and then pour into the bowl with the egg.  Add the milk and stir it together.
  3. Next, it is time to add in all the dry ingredients and mix.
  4. After all those ingredients have been mixed thoroughly, gently fold in the blueberries!
  5. Gently pour mixture into a muffin tin lined with cupcake/muffin liners.  Fill about ⅔ full.
  6. Bake at 400 degrees for 20-25 minutes (check after 20 minutes), until the tops are golden brown!
  7. Muffins can be placed in resealable plastic bags and frozen.  Just leave in the fridge to thaw out when needed, or pop in the microwave and enjoy again another morning!

 

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On my quest to use as many of my fresh picked blueberries as possible, I decided to make my favorite dessert…blueberry cheesecake!  My cheesecake recipe is super simple…only 4 ingredients for the cake itself, and it can be interchanged with other flavors such as strawberries or chocolate chips to be tailored to your liking!

 

Ingredients:

2 – 8 oz packages of cream cheese (softened)

3 eggs

2/3 cup sugar

1 graham cracker pie crust

options – 1 cup blueberries, strawberries, chocolate chips or any other flavoring

 

First, preheat oven to 350 degrees.  Crack 3 eggs into large bowl – beat lightly.  Next, add sugar and mix together.

Add the cream cheese and mix together well with an electric beater.

Add in blueberries.

Pour mixture into a pie crust and bake 50-60 minutes at 350 degrees.  Pie should split on top and be firm when done.  While the cheesecake is cooking, I made a blueberry glaze to top it with.  To do this you will need:

 

1 cup sugar

2 tbsp cornstarch

1 cup water

1 cup blueberries – smashed

 

In a saucepan, combine the sugar and cornstarch.  Turn the burner on high and stir in the water.

Stir constantly until it comes to a boil.  Add the cup of crushed blueberries and continue to stir constantly.  Boil for 2 minutes and then remove from heat and allow to cool.  Once the cheesecake is done, pour the glaze over top and refrigerate for several hours until completely chilled.

Once completely chilled, cut the cheesecake into pieces and serve!  The individual pieces can also be frozen in a plastic container and then thawed in the refrigerator when you want to enjoy a piece of homemade cheesecake!

 

Blueberry Cheesecake with Blueberry Glaze
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
Cheesecake
  • 2 - 8 oz packages of cream cheese (softened)
  • 3 eggs
  • ⅔ cup sugar
  • 1 graham cracker pie crust
  • options - 1 cup blueberries, strawberries, chocolate chips or any other flavoring
Glaze
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 cup water
  • 1 cup blueberries - smashed
Instructions
  1. First, preheat oven to 350 degrees. Crack 3 eggs into large bowl - beat lightly. Next, add sugar and mix together.
  2. Add the cream cheese and mix together well with an electric beater.
  3. Add in blueberries.
  4. Pour mixture into a pie crust and bake 50-60 minutes at 350 degrees. Pie should split on top and be firm when done.
  5. You can make a simple glaze with ingredients listed above - In a saucepan, combine the sugar and cornstarch. Turn the burner on high and stir in the water.
  6. Stir constantly until it comes to a boil. Add the cup of crushed blueberries and continue to stir constantly. Boil for 2 minutes and then remove from heat and allow to cool. Once the cheesecake is done, pour the glaze over top and refrigerate for several hours until completely chilled.
  7. Once completely chilled, cut the cheesecake into pieces and serve! The individual pieces can also be frozen in a plastic container and then thawed in the refrigerator when you want to enjoy a piece of homemade cheesecake!

 

 

 

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Smoothies are a great use of blueberries from our trip to pick at a local berry farm!  I am always looking for a way to get my boys to eat a bunch of healthy foods without them realizing it is “healthy”!  This smoothie is simple and delicious and a great hit of vitamin C and antioxidants!

 

Ingredients:

1 cup Greek vanilla yogurt

1 cup orange juice

1 cup frozen blueberries

4 tbsp honey

 

In a blender, combine all ingredients.

Blend until smooth.

Enjoy immediately as a refreshing drink, or re-freeze into popsicles to enjoy another day!

   

 

Blueberry Orange Smoothie
Author:
Recipe type: Drink
Ingredients
  • 1 cup Greek vanilla yogurt
  • 1 cup orange juice
  • 1 cup frozen blueberries
  • 4 tbsp honey
Instructions
  1. In a blender, combine all ingredients.
  2. Blend until smooth.
  3. Enjoy immediately as a refreshing drink, or re-freeze into popsicles to enjoy another day!

 

 

 

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I love making healthy summer snacks for my boys!  This is a quick, easy recipe that is full of healthy ingredients, yet they will still consider it a treat!

 

Ingredients:

1 1/2 cups frozen strawberries

1 banana – sliced

1/2 cup blueberries

1 1/2 cups low fat milk

1 cup Greek yogurt – vanilla flavored

2 tbsp honey

 

Instructions are simple – combine the milk, yogurt, and fruit in the blender.  Then add honey to taste.  I don’t like it terribly sweet, so 2 tbsp was a great amount, but you can add more to your liking.

Blend the ingredients together and pour the smoothie into freezer pop containers.  Place lids on the mixture.

Freeze for 1-2 hours until the smoothie has firmed up…then serve them up as a yummy, healthy snack on a hot day!

 

Fruit Smoothie Popsicles
Author:
Recipe type: Dessert
Serves: 2
Prep time: 
Total time: 
Ingredients
  • 1½ cups frozen strawberries
  • 1 banana - sliced
  • ½ cup blueberries
  • 1½ cups low fat milk
  • 1 cup Greek yogurt - vanilla flavored
  • 2 tbsp honey
Instructions
  1. Instructions are simple - combine the milk, yogurt, and fruit in the blender.  Then add honey to taste.  I don't like it terribly sweet, so 2 tbsp was a great amount, but you can add more to your liking.
  2. Blend the ingredients together and pour the smoothie into freezer pop containers. Place lids on the mixture.
  3. Freeze for 1-2 hours until the smoothie has firmed up...then serve them up as a yummy, healthy snack on a hot day!

 

 

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