Blueberry Banana Muffins

These muffins have the great tastes of blueberry and bananas and are a great way to start the day. If you don't eat wheat, these are perfect because they don't use wheat flour.

The banana is what makes these so nice and moist. They also keep great so are good made the night before and reheated or eaten at room temperature.

Preheat your oven to 400 degrees Fahrenheit/205 Celsius.
Grease 12 muffin cups or use liners.

Ingredients:

1-3/4 cup oat flour
1/4 cup flax meal (ground flax seed)
1/4 cup corn starch or arrowroot
1/3 cup sugar
2-1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup milk
1/4 cup cooking oil
1 cup mashed banana (2 large or 3 medium)
3/4 cup fresh or frozen blueberries

In a bowl, stir together the oat flour, flax, corn starch, baking powder, baking soda, and sugar.
Set aside.
In another bowl, mash the bananas. Add the milk, egg, and oil and mix well.
Add the banana mixture to the dry ingredients and  stir until everything is mixed well and no dry spots are visible.
Fold in the blueberries.
Divide the batter evenly amongst the 12 muffin cups.
Bake in the preheated oven for 18-20 minutes until you can lightly touch the muffin tops and they spring back.
Take out of the oven and let sit in pan for 15 minutes.
Loosen around the edges with a knife and let sit for another 15 minutes.
Carefully remove from muffin cups.

Makes 12.

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You can buy oat flour or just grind dry oatmeal in a blender or food processor. If you have a spice grinder, that is perfect.

I like using olive oil because it makes for a lighter muffin.    

Blueberry Pie

This pie is bursting with blueberries. Great made with fresh or frozen blueberries.

Bakes at 375 degrees Fahrenheit(190 Celsius)
You will need a 9" pie pan

Ingredients:
Pastry for a 9" double crust OR use 2 premade 9" pie crusts
3/4 cup sugar
1/3 cup flour( if blueberries are extremely juicy add an additional 1 Tablespoon if you want)
1 Tablespoon lemon juice(optional)
5 cups fresh or frozen blueberries

To brush over crust-
milk
sugar

Roll out half of the pastry a little bigger about 11" diameter and fit into pie pan.
Roll out the top crust 12".
In a bowl, mix the sugar, flour, lemon juice, and blueberries. If you have frozen blueberries, let the mixture sit 15-30 minutes before adding to pie pan.
Pour the blueberry mixture into the pie pan.
Lay the top crust over the blueberries and tuck the top crust under the bottom crust and crimp to seal.
Brush a little milk over the top crust. Sprinkle with a little sugar.
With a knife, make slits in the pie crust to allow steam to escape.
Preheat your oven.
Cover the edges with a pie shield OR a foil ring.
Bake for 25 minutes from fresh fruit and 50 minutes for frozen.
Remove shield or foil ring.
Bake for another 20-30 minutes or til top is golden.
Remove to cool on a wire rack.

Serves 6-8.

Enjoy!

If you have leftover pastry make cinnamon pastry roll-ups!

Open Faced Blueberry Pie

This is my favorite type of blueberry pie. It is made with a prebaked pie crust filled with fresh berries in a syrup. It is super good.
I got this recipe from one of my Rose Levy Beranbaum cookbooks. She is one of my favorite cookbook authors.

Ingredients

9 " prebaked pie crust

2 Tablespoons water
2 Tablespoons cornstarch

4 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1 teaspoon lemon juice

Bake your pie crust as directed and set it to the side until ready to be filled.
Stir together 2 Tablespoons water and the cornstarch. Set aside.
Place 1 cup blueberries and 1/2 cup water in a medium saucepan, cover and bring to a boil.
Lower the heat and simmer, stirring constantly for 3-4 minutes. The blueberries will start to burst and the juices will start to thicken.
As you stir, add the cornstarch mixture, sugar, lemon juice, and salt.
Simmer for another minute until the mixture becomes translucent.
Remove from the heat and fold in the other 3 cups of blueberries.
Spoon the blueberries into the pie crust.
Let sit for 2 hours before serving so the pie will set up.
Serves 6-8.

You may keep this pie at room temperature for two days. No longer.
If you have some left after that time, store it in the fridge.

Blueberry Buckle

Blueberry buckle is like a coffee cake with blueberries sprinkled over before baking. It is great made with fresh or frozen blueberries.

Grease the bottom and 1/2 inch up the sides of a 8" or 9" square baking pan.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

2 cups flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cooking oil
3/4 cup sugar
1 egg
1/2 cup milk
2 cups fresh or frozen blueberries

1/2 cup flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup unsalted butter

Combine the 2 cups flour, salt and baking powder. Set aside.
In another bowl, pour your oil. Add the 3/4 cup sugar and blend well.
Beat in the egg.
Add the milk and flour mixture alternately. Make sure mixture is smooth after each addition before mixing more in.
Spoon that batter into the baking pan.
Sprinkle with the blueberries.
Set aside.
In a small bowl, combine the 1/2 cup flour, 1/2 cup sugar, and cinnamon.
Cut in the butter until it is crumbly.
Sprinkle the crumbles over the blueberries.
Bake in the preheated oven for 50-60 minutes or until the buckle is golden.

Serves 9.

To make a raspberry buckle, just substitute raspberries for the blueberries. Do everything else the same.

Blueberry Cobbler

I know, I know. Another blueberry recipe. Hey what can I say? They are in season and I grow them.
Blueberry cobbler is just simply wonderful. It is homey and delicious.

Preheat your oven to 400 degrees Fahrenheit.
You will need a 2 quart baking dish.

Ingredients:

4 cups fresh or frozen blueberries
1/4 cup water
1/3-2/3 cup sugar
1 Tablespoon cornstarch

1 cup flour
2 Tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 cup butter
1 egg
1/4 cup milk

Combine the 1/3-2/3 cup sugar and cornstarch in a saucepan. Add the water and blueberries.
Cook over medium heat until thickened and bubbly.
Turn heat to warm and keep filling hot while making the rest.
In a medium bowl, stir the flour, remaining sugar, baking powder, and cinnamon. Cut in the butter until mixture is crumbly.
Stir together the egg and milk.
Add to flour mixture and stir to moisten.
Pour filling into baking dish.
Drop mounds of dough on top of the filling.
Bake in the preheated oven for 20-25 minutes until a toothpick inserted into the topping comes out clean.

Serves 6.

Blueberry Crisp

Most times, when thinking of a crisp, apple or peach comes to mind. But, you can use about any fruit for a crisp.
So, for a change of pace why not try a blueberry crisp?

Preheat your oven to 375 degrees Fahrenheit.
You will need a 2 quart baking dish.

Ingredients:

5 cups fresh or frozen blueberries
4 Tablespoons sugar
3 Tablespoons flour

1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon nutmeg, cinnamon, or ginger
1/4 cup butter

In a large bowl mix the 3 Tablespoons flour and 4 Tablespoons sugar. Add the blueberries and toss well to coat.
Pour into the baking dish.
In another bowl mix the remaining flour, brown sugar,rolled oats, and cinnamon.
Cut in the butter til the mixture is crumbly.
Sprinkle over the fruit.
Bake in the preheated oven for 30-35 minutes. The topping should be golden.

Serves 6.

Blueberry Jam

Homemade blueberry jam is so yummy. It is super easy to make. You can use fresh or frozen berries to make your jam.

You will need 4 or 5 (1/2 pint) jars, flats, and rings.
You will also need a dutch oven to make the jam in.

Ingredients:

6 cups blueberries
4 cups sugar
1/4 cup lemon juice

Get your jars, flats, and rings ready to add the jam.
Put the blueberries in your dutch oven. Crush them thoroughly.
Add the sugar and lemon juice.
Bring to a boil over medium-high heat and boil rapidly, stirring often. Cook for 15-20 minutes.
Take off the heat. Stir and skim off any foam, if needed.
Pour jam into the prepared jars.
Wipe the threads and lip with a hot damp cloth. Do the same with each flat and ring. Seal the jars.
Turn jars upside down for 5-10 minutes.
Turn back upright and let stand for 24 hours.
When sealed the flat might make a popping sound. But to be sure they have sealed correctly push down on the top of the flat. If it can be pushed down, it hasn't sealed and needs to be stored in the refrigerator.

Blueberry Syrup

This is great for pancakes, blueberry or just plain. Great to make when you have extra blueberries on hand. You can use frozen or fresh for this.

Ingredients:

1-1/2 cup blueberries, divided
2 Tbs. lemon juice
1/2 cup sugar
1/2 cup water
1/2 cinnamon stick, optional

Puree 1/2 cup blueberries with the lemon juice in a blender or food processor. Pour into a medium saucepan and add everything but the rest of the blueberries. Bring to a boil, reduce heat and simmer for about 5 minutes. Add the remaining blueberries and simmer another 2-3 minutes.
Discard cinnamon stick if you used it.
Store in refrigerator.

Blueberry - Banana Bread

If you love banana bread and you love blueberries, here is a delicious combo for you.
Preheat oven to 350 degrees F
Grease the bottom only of 8"x4" or 9"x"5 loaf pan
Ingredients:

1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1-1/2 cups mashed ripe bananas( 3-4 medium)
1/3 cup water
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries

Mix sugar and margarine in a large mixing bowl. Add eggs and blend. Add the bananas and water and beat well. Stir in the remaining ingredients. Add the blueberries.
Pour into pan and bake until toothpick comes out clean. An 8" loaf will take about 75 minutes and a 9" loaf will take about 55-60 minutes.
Let cool in the pan for 5 minutes. Loosen sides of loaf from pan an turn out to cool.