Ingredients:
1 3/4 C. A.P. Flour, sift before measuring
3/4 t. Salt
1/2 C. Sugar
2 t. Double-acting baking powder
2 Eggs
4 T. Butter, melted
3/4 C. Milk
1 C. Fresh blueberries
Procedure:
Sift the dry (first 4) ingredients together
Beat the egg in a separate bowl
Add the butter and milk to the eggs
Combine the liquid ingredients to the dry with a few swift strokes, then fold in the
blueberries
Fill well-greased muffin pans 2/3 full of the muffin batter
Bake in a preheated 400°F oven for 20 to 25 minutes or until the muffins
are cooked
Notes:
Cool slightly and serve warm with butter
Other fresh berries such as strawberries, raspberries, cranberries, etc. can be used in place
of the blueberries
Also see the other muffin recipe
Do not over mix or beat the batter, a few lumps should remain
The blueberry muffin is the official muffin of Minnesota, USA
Blueberries are the official berry of Nova Scotia, Canada
Ingredients:
1 1/2 C. A.P. Flour, sift before measuring
1 t. Salt
3 T. Sugar
1 3/4 t. Double-acting baking powder
1 or 2 Slightly beaten eggs
3 T. Butter, melted
1 to 1 1/4 C. Milk
Fresh blueberries
Procedure:
Sift the dry (first 4) ingredients together
Mix the liquid ingredients quickly into the dry
lightly fold in the blueberries
Cook 1 to 2 oz. of the batter on a preheated, oiled skillet until bobbles form
on top and the under side is browned
Flip the pancakes over to the other side and finish cooking
Serve immediately on their own or with other breakfast items
Notes:
Serve topped with soft butter and maple or corn syrup
Other berries can be used in place of the blueberries if desired
Poached Salmon With Blueberry Burre Blanc:
Ingredients:
2 T. Olive oil
2 to 4 Fresh Atlantic salmon fillets, 6 oz. each
1/3 Shallot, diced
1/3 C. Dry white whine
2 T. Lemon juice
1/2 C. Fresh blueberries
4 T. Butter
Salt
Fresh ground black pepper
Procedure:
In a skillet heat the oil and sear the salmon on both sides, season to
taste
Remove the fillets from the pan and place on a baking sheet to be
finished in a preheated 350°F oven until cooked
Meanwhile sauté the sallots in the same pan the salmon was
seared in
Add the wine and lemon juice, then reduce to half
Add the berries and continue to reduce until there is only a couple
ounces of liquid left
Remove from the heat and slowly add the soft butter, stirring with a
spoon to thicken the sauce
Serve the salmon, spoon the sauce over the top and garnish
Notes:
Other seafoods such as halibut, haddock, sole, etc. can be used in
place of the salmon
Serve with potato or rice and vegetables of
your choice
Can be garnished with lemon, blueberries, chopped or sprigged parsely, etc.
Other berries such as strawberries, raspberries, etc. can be used in place of
the blueberries
Do not over cook the fish
Ingredients:
Pie dough
4 C. Fresh blueberries
2/3 C. Sugar
1/4 C. A.P. Flour
1 1/2 T. Lemon juice
2 T. Quick tapioca
1 to 2 T. Butter
Procedure:
Line a 9 inch pie pan with 1/2 the pie dough
Add the berries, sugar, flour, lemon juice and tapioca together and pour into
the pie dough
Dot the top of the pie with the butter and put a top crust or lattice on. Bake in
a preheated 450°F oven for 10 mins and then reduce the heat to 350°F
and finish baking for 35 to 40 mins or until the pie is cooked
Garnish and serve
Notes:
Serve warm or cold
Garnish with such items as whipped cream, ice cream, fresh berries, etc.
The sugar and tapioca can be adjusted
Makes 6 to 8 portions
Ingredients:
1/4 C. Sugar
1/4 C. Boiling water
2 Pints fresh blueberries
1 T. Cornstarch
1 T. Cold water
Procedure:
Desolve the sugar in the boiling water
Purée the berries in a food processor until smooth, then add to
the sugar and water mixture
Mix the cornstarch and water together
Bring the berries to a boil, simmer and stir the the cornstarch and
water mixture, simmer for 2 minutes, cool and serve
Notes:
Other berries such as strawberries, raspberries, ect. can be used in
place of the blueberries
You may have to add a little more cornstarch and water mixture for
desired thickness
The sauce will thicken up a little more when it has cooled
Can be served on a wide range of desserts and other foods, such as a
dip for fresh fruit
