Blueberry Recipes: From Blueberry Muffins to Blueberry Bliss!

You’ve picked your own blueberries or bought several quarts at your local farmer’s market. You’ve eaten lots and feel very healthy! You’ve also frozen some so you can enjoy them long after Maine’s blueberry fields have also frozen over.

Winter Colors — blueberry fields at Blinn Hill, between Pittston and Dresden, Maine. Oil painting is by Kevin Mizner and is now hanging at the House Arts Gallery in Gray.

Winter Colors — blueberry fields at Blinn Hill, between Pittston and Dresden, Maine. Oil painting is by Kevin Mizner and is now hanging at the House Arts Gallery in Gray.

You still have blueberries left and want to try a new recipe. You’re in luck, because I found some to share — healthy and delcious!

Picture of blueberry lemon "long morning" muffins

Blueberry Lemon “Long Morning” Muffins

BLUEBERRY LEMON “LONG MORNING” MUFFINS

From Fia Fortune, who is a fellow Bangor Daily News blogger. Her blog is called Fia’s Maine Kitchen. She also writes recipes and food-related product reviews on Forkable.net.  

1 cup oat bran
1 cup all-purpose flour
1/2 cup brown sugar
1 cup non-fat Greek yogurt
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegetable oil
2 teaspoons grated lemon zest (or lemon extract)
2 tablespoons chia seeds
1 cup fresh blueberries

Preheat oven to 350°F.

Combine all ingredients — except blueberries — and mix well. Fold in blueberries and portion out into a lined muffin tin. Bake approximately 15 minutes or until cooked through and the tops begin to brown slightly. For an extra crunch, add a sprinkle of coarse sugar before baking.

Note from Fia: The oat bran and chia seeds help you stay satisfied longer on those days when breakfast and lunch seem impossibly far apart.

Illustration by Teresa Lagrange

Blueberry Soup
Illustration by Teresa Lagrange

BLUEBERRY SOUP

From the just-released cookbook Always in Season written by Elise Richer and published by Islandport Press.

Serves 4 to 6

6 cups blueberries
3 Tbsp lemon juice
1 tsp lemon zest
1 stick cinnamon
3 Tbsp sugar or honey
1/4 tsp salt
1 to 2 Tbsp cornstarch mixed with 2 Tbsp water
1/2 tsp vanilla
1 cup plain Greek yogurt
Unsweetened heavy cream, whipped or not, or more yogurt for serving

Combine blueberries, lemon juice, lemon zest, cinnamon stick, sugar, salt, and 1 1/2 cups water in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer gently for about 5 minutes, stirring often, until berries are completely tender. Whisk in cornstarch mixture and continue heating a few more minutes, until soup thickens slightly.

(Note: The amount of cornstarch you use will determine the thickness. I like to use about 1 1/2 tablespoons, but some like their soup thinner. Keep in mind that the soup will set up more when chilled.)

Remove from heat and stir in vanilla. Let soup cool for 15 minutes. Remove cinnamon stick.

If you choose, puree part or all of the soup to make it smooth (I don’t usually bother). Whisk in yogurt, and chill.

Serve soup topped with a splash of cream or a dollop of whipped cream (traditional) or more yogurt.