I need blueberry recipes!

[Guest guest]

Hi Kayleen,

 

Here are two of my favorites. The muffins are easy and work well with any berry (I love to use blackberries too). The pancakes are quick to mix up, but the one-hour wait before cooking them is what makes them very fluffy. It's well worth the wait.

 

~Nita

 

* Exported from MasterCook *

 

Very Berry Muffins

 

Recipe By :Nita CrabbServing Size : 12 Preparation Time :0:10Categories : MUFFINS

 

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups whole wheat pastry flour 1 tablespoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 2/3 cup soymilk (original or vanilla) 1/2 cup pure maple syrup 1/4 cup oil 1 teaspoon vanilla 1 cup fresh or frozen berries

 

Preheat oven to 350 degrees. Prepare muffin pan or use paper liners. In a large bowl, stir together flour, baking powder, cinnamon and salt. In a medium bowl, whisk together soymilk, maple syrup, oil and vanilla until well-combined. Add soymilk mixture to flour mixture and stir just to moisten. Do not overmix or muffins will be tough. Gently fold in the berries. Spoon batter into prepared muffin cups, filling almost to rim. Bake until muffin tops are just firm and golden brown, 20-25 minutes.

 

Yield: "12 muffins"Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 117 Calories; 5g Fat (38.9% calories from fat); 3g Protein; 16g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 173mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

NOTES : Fill any unused muffin cups 1/2 way with warm water to prevent damage to pan and provide moisture for tender muffins.

 

 

* Exported from MasterCook *

 

Blueberry Pancakes

 

Recipe By :Serving Size : 6 Preparation Time :0:00Categories : BREAKFASTS

 

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups whole wheat flour -- pastry 1/2 teaspoon salt 1 tablespoon baking powder 2 teaspoons evaporated cane juice 1 cup soymilk (vanilla or original) 1 tablespoon melted margarine (I like Earth Balance) 1/2 cup blueberries -- fresh or frozen

 

In a large bowl, stir together flour, salt, baking powder and evaporated cane juice. Pour soymilk into flour mixture and stir gently. Fold in melted margarine and blueberries. Let batter sit for 1 hour. Cook pancakes on a lightly-oiled griddle over medium-high heat, using around 1/4 cup of batter for each cake.

 

Yield: "1 dozen" - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 151 Calories; 5g Fat (25.6% calories from fat); 6g Protein; 24g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 472mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

NOTES: Be sure to use a natural margarine that isn't made with hydrogenated oils and has no trans fats.