Premium Farm Fresh Blueberries and Almonds
Blueberry Muffins
1/4 cup butter, softened
2/3 cup sugar
1 teaspoon finely grated lemon peel
1 egg
1/2 teaspoon vanilla
1 1/4 cups blueberries
1 cup plus 2 tbsp cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup chopped almond, optional
Preheat oven to 375°. In large bowl, cream butter, sugar, and lemon until light, about 4 to 5 minutes. Beat in egg and vanilla. Mash 1/4 cup of the blueberries and beat into batter. Whisk together flour, baking powder and salt. Put dry ingredients into batter, a little at a time, alternating with milk. Put in remaining 1 cup berries and almond into 8 paper lined muffin cups.
Topping:
1 teaspoon sugar, 1/8 teaspoon ground cinnamon and almond. Sprinkle each muffin with the topping and bake until muffins spring back when lightly touched, about 20 to 25 minutes.
1 unbaked 10 inch pie shell with top
crust
3 cup fresh blueberries
1 1/4 cup
1 tbsp. sugar
1 tbsp. lemon juice
3 tbsp. quick cooking tapioca
1/2 tsp. cinnamon
1 tbsp. butter
Preheat oven to 400 degrees. In a bowl, mix blueberries, 1 1/4 cup sugar, lemon juice, tapioca. Pour into unbaked pie shell. Sprinkle with cinnamon, dot with butter. Cover with top crust, flute edges and vent top.
Sprinkle top crust with 1 tbsp sugar and bake for 40 to 50 minutes.
Blueberry Pies
Jessop Farms | 21386 S Murphy Rd., Ripon, CA 95366 | (209) 824-0341
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