fresh blueberries

Moist, melt-in-your-mouth blueberry muffins with an easy crumble topping.

Blueberry Muffins

all-purpose flour (300 grams)

salt

tsp baking powder

butter (56 grams, unsalted, melted)

vegetable oil (60 milliliters)

whole milk (240 milliliters)

sugar (170 grams)

sour cream (60 milliliters)

tsp vanilla extract

lemon

eggs (room temperature)

lemon juice (60 milliliters)

blueberries (fresh)

all-purpose flour (60 grams)

sugar (100 grams)

unsalted butter (56 grams)

Whisk the flour, sugar and salt in a medium bowl then add the cubed butter.

Use your clean fingers to crumble the butter and flour together until you have a shaggy mixture. I like to press large handfuls together at the end then gently break apart to create a range various sized clumps.

For the Streusel Topping:

Preheat to 400 degrees F. Prepare your muffin tin by either greasing the wells or adding paper liners.

Add the flour, baking powder and salt to a large bowl then whisk together and set aside.

Toss the blueberries In about a tablespoon of the dry mixture and set aside. This will help prevent them from sinking in the batter.

In medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest then whisk together until combined.

Pour the wet mixture Into the dry then mix until almost combined. Add the blueberries and fold in.

Transfer batter to your prepared muffin tin filling the wells to the top. Cover with the streusel topping.

Bake for about 20 minutes at 400F. I like to add a ramekin filled halfway with water to keep the muffins nice and moist during the bake but this is optional. Let the muffins cool in the tin for at least 10 minutes before removing.

For the Muffins:

These delicious blueberry muffins are super moist and have an easy crumble topping. They’re soft, tender, and packed with fresh berries. The best part is it takes less than ten minutes to you whip them up and get them in the oven. 

Recipe: https://preppykitchen.com/blueberry-muffins-with-sour-cream/

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Biscuits for dessert? You betcha. These are great with that morning cup of coffee or for a quick and easy dessert any time of the day. They might even go well after a meal of fried chicken. Smile.

Blueberry Biscuits Recipe

Blueberries,

Self-Rising Flour, sifted

Tablespoons Lard

Tablespoon Granulated Sugar

Buttermilk

Confectioner’s Sugar

Vanilla Flavoring

Tablespoon Milk, maybe a few drops more

Rinse fresh berries under cold running water. Set aside to drain.

Cut the lard into the flour until it’s about pea sized pieces.

Make a well in the center of the flour. Add the buttermilk.

Stir with your hand, combining the flour and milk to make the dough.

Turn the ball of dough out onto a parchment paper sheet on your countertop.

Knead the dough a couple of turns, adding more flour so it’s not sticking to your counter or fingers.

Gently press the dough out until it’s about ¼ inch thick.

Sprinkle the cup of blueberries over the top of the dough.

Lightly press the berries into the dough.

Fold the top half of the dough down over the bottom half.

Gently press the dough out until it’s about ¾ inch thick.

Place biscuits in a lightly greased skillet.

Bake at 500F degrees for 10 to 12 minutes, until lightly browned on top.

Remove from oven when done. Place on wire rack to cool.

Brush the tops with butter once you remove them from the oven.

Place confectioner’s sugar in a small mixing bowl.

Gradually add milk until icing is of desired consistency.

Drizzle icing over warm biscuits. Serve while warm.

Blueberry Crunch Dump Cake is an easy dessert with fresh blueberries, crushed pineapple, and pecans.

Blueberry Crunch Dump Cake

(20 oz.) can crushed pineapple

blueberries

sugar

yellow cake mix

butter, melted

pecans

Preheat oven to 350º F.

Lightly grease a 9x13 baking ban with cooking...

Lightly grease a 9x13 baking ban with cooking spray.

Spread undrained pineapple in the bottom of the...

Spread undrained pineapple in the bottom of the pan. Sprinkle blueberries over pineapple. Sprinkle 3/4 cup of sugar over the blueberries. Spread dry cake mix evenly over the sugar.

Drizzle melted butter over the cake mix. Top...

Drizzle melted butter over the cake mix. Top with nuts and 1/4 cup sugar.

Bake for approximately 40-45 minutes or until the...

Bake for approximately 40-45 minutes or until the top is golden brown.

Blueberry Pie Recipe That Is Not Runny

recipe pie dough (this can be homemade

lemon zest

water

granulated sugar (this will depend on how sweet the blueberries are.)

cornstarch

butter

recipe pie crust

flour (I like to use whole wheat)

oats

brown sugar

walnuts

Preheat the oven to 375 degrees.

Roll out your bottom crust, then brush with the melted butter.

In a medium-sized bowl add the blueberries, lemon zest, and water. Mix together so the berries have a little water on them.

In another small bowl, mix together the sugar, salt, and cornstarch. Pour this over the blueberries and mix to coat.

Fill the prepared pie crust. Top as you like, either with a top crust, lattice top, or crumb topping. If you are using the crumb topping, combine all ingredients and place them on top of the blueberry filling.

Place in the oven and bake for 40-50 minutes. If you need to, put a pie shield around the crimped edges.

Fresh blueberries

Combine the sugar, salt, and cornstarch in a small bowl. Mix well.

Add 4 cups of frozen berries and lemon zest to the pan. Pour the sugar mixture over this and mix well. Reserve the other 1 cup for later.

Turn heat on medium and cook, and add in the water. Make sure you are stirring continuously so it doesn&#39;t burn. It will melt and start to cook and thicken.

Once it has cooked for several minutes and is thickening, add in the remaining cup of berries. Continue to cook for another 2-3 minutes. Remember to stir, with this much cornstarch, it will burn easily.

Remove it from the heat and let it cool.

While it is cooling, prepare your pie crusts. Roll out the bottom and fit it into your pan. Fold over the edges and crimp.

Decide how you want to do the top crust.

Once the filling is cooled to room temp, fill the bottom crust and top as you like.

If you are using a top crust, make sure to brush it with egg wash and sprinkle it with sugar.

Place in the oven and bake until it is golden brown. You may need to add a pie shield after about 20-25 minutes. My pie took about 40 minutes to bake. Just keep an eye on it.

Remove it from the oven and let it cool. Then, place it in the oven. If it is at room temperature, it won&#39;t hold as well and will be runnier than if it is chilled overnight in the fridge.

Frozen Blueberries

The cream cheese and yogurt need to be at the same temperature to combine properly, otherwise you'll have lumpy cheesecake batter!

Blueberry Cheesecake Ice Pops

cream cheese (at room temperature)

plain unsweet yogurt, at room temperature

100 g sugar

vanilla

blueberry preserves (melted)

100 g fresh blueberries

Combine the cream cheese and yogurt in a large bowl. Beat together using an electric mixer on high speed. When the mixture is thoroughly combined and no lumps remain, add the sugar in a little at a time. Beat in the vanilla.

In a separate bowl, combine the melted preserves and blueberries. Fold gently to coat the blueberries with the preserves.

Fill ice pop molds halfway full with cheesecake batter. Add a tablespoon (or more) of the blueberry mixture to each mold and swirl it into the batter using a long skewer. Top with more cheesecake batter. Insert ice pop sticks and freeze for about 6 hours or until solid.

To unmold ice pops, dip the molds into hot water for 3 seconds, and then gently but firmly pull the pops out by the Popsicle sticks.

These blueberry mascarpone macarons have a light, French macaron shell and are filled with a simple mascarpone cheese frosting and blueberry jam.

Blueberry Mascarpone Macarons

blueberries (fresh

lemon juice

lemon zest (optional)

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

purple gel food coloring (optional)

mascarpone cheese (room temperature)

powdered sugar

I recommend making the jam the night before you want to make the macarons so that it has time to fully cool.

Add all of the blueberry jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened. Transfer the jam to a glass jar and allow to cool to room temperature.

Blueberry Jam

Sift together almond flour and powdered sugar into a large bowl and set aside. 

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Once all the sugar is added, turn the mixer to the highest setting and whisk until soft peaks form.

If desired, add in 1-2 drops of gel food coloring. Then continue to beat on high until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. 

Macarons

In a large bowl using a handheld or stand mixer, cream the mascarpone cheese, powdered sugar, and lemon juice until smooth. Then beat on high speed for 2-3 minutes until the frosting is super light and fluffy.

Once the macarons are cooled, pipe the mascarpone around the edge of the macaron shell. Then add a small scoop of blueberry jam in the center (about ½ teaspoon). Then top with the other shell.

Put the assembled blueberry mascarpone macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Mascarpone Frosting

These healthy waffles are a breakfast treat! They&#39;re easy to make from scratch, and have juicy blueberries in every bite with fresh lemon &amp; poppy seeds.

Blueberry Waffles (Vegan, Gluten-Free!)

dairy-free milk

Tbsp. ground flaxseed

Tbsp. maple syrup

vanilla extract

almond extract

gluten-free all-purpose flour*

almond flour** (super-fine)

Tbsp. baking powder

poppy seeds

In a large bowl, combine all wet ingredients. Whisk and set aside.

In a separate bowl, combine all dry ingredients. Stir.

Add dry ingredients to wet, and whisk until just combined. Then gently fold in blueberries. Set batter aside to rest for a few minutes while you warm your waffle iron.

Preheat your waffle iron to desired setting. (I set mine medium to medium-high.)

Once iron is hot, use a 1/2-cup measuring cup to scoop out batter and place in the middle of the hot waffle iron. (No need to overfill it - I find it cooks better when I don&#39;t push the batter all the way to the edge.)

Close lid and cook waffle 6-8 minutes or until steam has completely stopped. (Try not to open the lid during cooking.)

Then carefully remove waffle and continue process with the remaining batter.

Top with fresh blueberries, lemon zest, maple syrup, or other desired toppings.

So good!  I have made these twice now, once with fresh blueberries and once with frozen organic wild blueberries. We actually preferred the frozen blueberry version best because the berries are more similar in size and tend to be on the smaller side.  The fresh version was great, too, there was just more variance in berry size.  We thought the flavour combinations in the batter were spot on!  We will definitely be adding this to our weekend breakfast rotation!  Delicious!  Thanks for sharing another amazing waffle recipe - we love them all!

This award-winning Blueberry Cobbler recipe is easy to make with fresh or frozen blueberries! The homemade biscuit topping and sweet, juicy filling is so flavorful and pairs perfectly with vanilla ice cream.

Blueberry Cobbler

blueberries (or

all-purpose flour (or 250 grams)

baking powder

baking soda

(or 1 stick) very cold unsalted butter (see notes)

sour cream

milk (any kind)

honey

egg (beaten)

milk

coarse sugar (see notes)

Preheat oven to 350° F.

For the biscuit layer: Use a frozen stick of butter for this recipe if possible. Otherwise, place a stick of butter in the freezer until ready to use. Combine sour cream, milk, and honey in a small bowl and refrigerate until ready to use.

Prep work:

Add the sugar and cornstarch to a large bowl and mix until well-combined. Add the blueberries, lemon juice, and vanilla extract and stir to combine. Transfer to a lightly greased 9 x 13-inch baking dish.

Make the Filling:

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Cut the cold butter into small cubes (or if frozen, shred it with a cheese grater) and add it to the bowl with the dry ingredients. If it&#39;s cubed, use a pastry cutter or the back of a fork to work it until coarse crumbs form. If shredded, simply mix to combine with the dry ingredients.

Add the chilled sour cream/milk/honey mixture. Use a silicone spatula to gently stir until just combined. Don’t overmix. It should be crumbly.

Take small handfuls of the biscuit dough and arrange it over the cobbler, covering up most of the filling. (It’s best for this to look rustic and not perfect!)

Whisk together the egg and the milk and use a pastry brush to brush a light layer over the top. Sprinkle with sugar.

Make the Topping:

Bake uncovered for 45-55 minutes, until the top is golden, the filling is hot and bubbly, and a toothpick comes out clean when inserted into the biscuit topping.

Let cool for 5 minutes and serve with a side of vanilla ice cream!

Bake and Serve

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Top Tags

Blueberry Muffins

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Blueberry Waffles (Vegan, Gluten-Fr...

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The most viewed fresh blueberries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine