Favorite Blueberry Recipes

I always seem to get an intense craving for blueberries mid-winter----well, not just plain blueberries, although they are delicious all by themselves----I'm talking about a warm, comforting blueberry bit of goodness. When the craving hits, only a tasty muffin (or two) or short-stack of blueberry pancakes smothered in warm maple syrup will suffice. Unfortunately, berry season is long gone, so I keep a bag of blueberries in the freezer just for this purpose (and for the occassional blueberry smoothie).

I've searched high and low for the best recipes and I've finally found them. These muffins and pancakes turn out beautifully every time and the taste is......well, the best! Enjoy!

**NOTE: If using frozen berries in either recipe, let them sit at room temperature for 20 minutes

Blueberry Muffins

1 1/2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup FRESH blueberries

Preheat oven to 400 degrees F (200 deg. C). Grease muffin cups or use cooking spray---do not use liners.

Combine flour, sugar , salt and baking powder. Place vegetable oil in in a one-cup measure, add egg and enough of the milk to fill the cup. Mix this into the flour mixture. Fold in blueberries. Fill muffin cups right to the top.

Bake 20-25 minutes.

Blueberry Pancakes

2 cups all-purpose flour

1/4 cup sugar

2 1/4 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, at room temperature

2 cups buttermilk

1/4 cup unsalted butter, melted

1 cup FRESH blueberries

In a large bowl sift together all dry ingredients. Allow melted butter to cool and in another bowl, beat together eggs and buttermilk. Whisk in cooled butter.

Mix wet ingredients into the dry ingredients. Combine until you have a lumpy batter. Do not over-mix. Gently fold in blueberries.

Heat pan or griddle to medium heat. Add cooking spray to pan. Use about 1/4 cup batter per pancake. Cook until golden on each side.