HOMEMADE BLUEBERRY VINAIGRETTE

Makes 1/2 cup


1/2 cup fresh blueberries
1 small clove garlic, chopped
1 teaspoon onion
2 tablespoons rice vinegar NOT seasoned
1/2 teaspoon sugar
2 - 4 tablespoons good olive oil

In a blender, whiz the berries, garlic, onion, vinegar and sugar until berries are liquified. Drizzle the olive oil through the top while the blender is running until the desired consistency is reached. Serve drizzled over lettuce greens with fresh blueberries, peach slices and blue cheese crumbles.
  
Mark's U-Pick Blueberries
BEST EVER FRESH BLUEBERRY PIE


Bake 9" pie shell.  Line pie shell with softened cream cheese.  Fill shell, already lined with cream cheese, with 4 cups fresh (uncooked), clean, dry blueberries.  Pour cooled glaze (below) over blueberry-filled pie shell.  Refrigerate at least 3 hours.  Serve plain or garnish with whipped cream.

Glaze: 1 cup sugar, 1 cup water, 3 tablespoons cornstarch, 3 tablespoons lemon juice, 1 cup blueberries (measures level, not "heaping".)  Combine sugar & cornstarch & slowly add lemon juice, water & berries.  Cook (medium heat) & stir until thickened.  Cool glaze.  Pour over blueberries in pie shell.

Blueberry Muffins

From McCormick Test Kitchens

Makes 12 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes

2 cups flour
2/3 cup plus 2 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1 egg, lightly beaten
1 teaspoon grated orange peel
1 teaspoon McCormick Pure Vanilla Extract
1 cup blueberries
1/2 teaspoon McCormick Cinnamon, Ground

1. Preheat oven to 400F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside.
2. Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange peel and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened (batter will be thick and slightly lumpy). Gently stir in blueberries.
3. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins.
4. Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm with Honey Butter, if desired

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