Michigan Fresh Recipe: Blueberries

Blueberries''

Michigan-grown berries are available in July and August.

Blueberries have many health benefits. With only 100 calories in a one-cupserving, these flavorful berries provide a fat-free, sodium-free, cholesterol freeand high-dietary-fiber addition to your diet. They are also packed withdisease-fighting antioxidants and are a good source of vitamin C.
Choose dusty-blue, firm, plump, dry berries. You can safely refrigerateblueberries for 10 to 14 days. Add them to your mealsin a variety of ways – top off cereal or pancakes,
add them to muffins or waffles, or justenjoy them one at a time.

Blueberry Muffins

Makes 12 servings

Ingredients 

  • 1/2 cup plus 1 teaspoon vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup low-fat milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (fresh or frozen)

To Prepare

  • Preheat the oven to 375 °F.
  • Use one teaspoon of oil on a small piece of paper towel to grease a pan containing 12 muffin cups.
  • In a large mixing bowl, stir 1/2 cup oil and sugar until creamy.
  • Add eggs, milk and vanilla. Mix until blended.
  • In a medium mixing bowl, stir together the flour, baking powder and salt.
  • Add the flour mix to the mixture of oil, sugar, and other ingredients in the large bowl. Stir together.
  • Stir the blueberries into the batter.
  • Fill each muffin cup 2/3 full wih batter.
  • Bake for 25 to 30 minutes.

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