Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Muffins
1/2 cup (1 stick) unsalted butter, at room temperature 1 cup + 2 tbsp sugar
2 large eggs 2 tsp baking powder
1 tsp pure vanilla extract 1/2 tsp finely grated lemon zest
1 3/4 cups all-purpose flour 1/4 cup finely ground yellow cornmeal
1/4 tsp salt 1/8 tsp ground cinnamon
1/2 cup milk
2 1/2 cups Gingerich Farms blueberries, lightly rinsed and dried
Follow the instructions carefully when adding the ingredients, taking care not to overmix the batter or you will end up with tough muffins. Preheat the oven to 375 degrees. Grease 12 regular muffin cups or line them with paper liners. Using an electric mixer, cream the butter and 1 cup of the sugar together in large bowl. Add the eggs one at a time, beating well after each addition. Add the baking powder and mix well. Add the vanilla extract and lemon zest to the batter; mix well. In another bowl, combine the flour, cornmeal, salt and cinnamon. Add half of this dry mixture to the batter and mix lightly; then add the milk and stir well. Add remaining dry mixture and stir just to combine; do not over mix. Fold in the blueberries. Spoon the batter into the muffin cups, then sprinkle them evenly with the remaining 2 tablespoons of sugar. Bake in the center of the oven until the muffins are golden brown and a toothpick comes out clean when inserted in the center of the muffins, about 25 to 30 minutes. Cool the muffins in the pan on a wire rack for 15 minutes. Then unmold them onto a rack to cool completely. Yields: 12 muffins.
Submitted by Cynthia Miller adapted from Parade Magazine
1/2 cup (1 stick) unsalted butter, at room temperature 1 cup + 2 tbsp sugar
2 large eggs 2 tsp baking powder
1 tsp pure vanilla extract 1/2 tsp finely grated lemon zest
1 3/4 cups all-purpose flour 1/4 cup finely ground yellow cornmeal
1/4 tsp salt 1/8 tsp ground cinnamon
1/2 cup milk
2 1/2 cups Gingerich Farms blueberries, lightly rinsed and dried
Follow the instructions carefully when adding the ingredients, taking care not to overmix the batter or you will end up with tough muffins. Preheat the oven to 375 degrees. Grease 12 regular muffin cups or line them with paper liners. Using an electric mixer, cream the butter and 1 cup of the sugar together in large bowl. Add the eggs one at a time, beating well after each addition. Add the baking powder and mix well. Add the vanilla extract and lemon zest to the batter; mix well. In another bowl, combine the flour, cornmeal, salt and cinnamon. Add half of this dry mixture to the batter and mix lightly; then add the milk and stir well. Add remaining dry mixture and stir just to combine; do not over mix. Fold in the blueberries. Spoon the batter into the muffin cups, then sprinkle them evenly with the remaining 2 tablespoons of sugar. Bake in the center of the oven until the muffins are golden brown and a toothpick comes out clean when inserted in the center of the muffins, about 25 to 30 minutes. Cool the muffins in the pan on a wire rack for 15 minutes. Then unmold them onto a rack to cool completely. Yields: 12 muffins.
Submitted by Cynthia Miller adapted from Parade Magazine