I'm Feeling a Little BLUE......

We went blueberry picking two weeks ago. I have taken the kids now for the last 3 years. They enjoy picking the berries. This year however, it was real hot and muggy, so we didn't last as long. Thankfully the farm we were picking at, had 10lb boxes of blueberries that you could buy!

Here are my two favorite blueberry recipes! Enjoy.


Blueberry Buckle Muffins
(Family Fun Magazine)

Batter:
1/4 C butter, room temperature
3/4C sugar
2 eggs
1/2C milk
1tsp vanilla extract
2C all-purpose flour
2tsp baking powder
1/4 tsp salt
2C blueberries, stemmed and rinsed

Topping:
1/3C sugar
1/2C all- purpose flour
1 1/2 tsp cinnamon
1/4 C butter, room temperature

Step 1
Heat oven to 350 degrees and line a 12-cup muffin tin with bake cups. In a large mixing bowl, use an electric mixer to cream the butter and the sugar. Beat in the eggs, then the milk and vanilla extract.

Step 2
Sift the four, baking powder, and salt into a medium-size mixing bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to over mix the batter. Use a spatula to fold in the berries. Spoon the batter into the muffin tin, filling each cup about three-quarters full.

Step 3
To make the crumb topping, stir together the sugar, flour, and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Your child can then sprinkle the topping over each muffin.

Step 4 Bake for 20 - 25 minutes or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in the tine for 15-30 minutes before serving-if you can wait! Makes 12.



Blueberries 'n' Cream Pie
"Taste of Home"

Ingredients:

1/2 C plus 1 Tbsp fat-free milk, divided
3Tbsp butter
1 egg
3/4C all-purpose flour
1 package sugar-free cook - and - serve vanilla pudding mix
1 tsp baking powder
1/8 tsp salt
2C fresh or frozen blueberries, thawed
1 package (8oz) reduced-fat cream cheese
1/2 C sugar
Topping:
2 tsp sugar
1/8 tsp ground cinnamon

Directions:

In a large mixing bowl, beat 1/2 C milk, butter and egg. Combine the four, pudding mix, baking powder and salt; stir into egg mixture just until moistened. Pour into a 9 in. pie plate coated with cooking spray. Arrange blueberries over batter to within 1/2 in. of edge of plate.

In a large mixing bowl, beat cream cheese, sugar and remaining milk until smooth. Spread over blueberries to within 1 in. of berry edge.
For topping, combine sugar and cinnamon; sprinkle over the cream cheese mixture. Bake at 350 degrees for 30-35 minutes or until set. Serve warm. Refrigerate leftovers. 8- servings.