Blueberry Recipes

• Blueberry Orange Muffins
• Low-Fat Blueberry Pancakes
• Blueberry Custard
• Blueberry Cake
• Savory Blueberry Sauce
• Blueberry Baskets
• Blueberry Corn Muffins
• Blueberry Ice Cream Pie
• Frozen Blueberry Parfait
• Chocolate Blueberry Bundt Cake
• Blueberry Italian Cheesecake
• Blueberry Lattice-Top Pie
• Blueberry Orange Chiffon Pie
• Refrigerator Blueberry Pudding
• Blueberry Monkey Bread
• Blueberry Graham Cake
• Blueberry Spice Cake
• Blueberry Patch Pound Cake
• Fourth of July Parfait
• Blueberry Sour Cream Cake
• Appalachian Blueberry Pie
• Crumb-topped Blueberry Oatmeal Cake
• Blueberry Sorbet
• Blueberry Pie
• Blueberry Muffins
• Blue Wally Pancakes
• Blueberry Lemon Pound Cake
• Blueberry Cornmeal Cake
• Red, White and Blue Berry Pound Cake
• Boo Berry Bats Over Blue Moons
• Roast Duck with Blueberry Sauce
• Blueberry Vinaigrette
• Apricot-Filled Blueberry Biscuits
• Low-Fat Lemon Blueberry Chicken Salad
•Blueberry Pudding with Hard Sauce

1/4 cup shortening
1/3 cup firmly packed brown sugar
2 egg whites, slightly beaten
2/3 cup skim milk
1/3 cup orange juice
2 tsp grated orange peel
1 1/3 cups all-purpose flour
1 cup quick or old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt (optional)
3/4 cup fresh Gingerich Farms blueberries

Heat oven to 400 degrees. Line 12 medium (about 2-1/2") muffin cups with foil or paper liners. Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer or stir with fork until well blended. Stir in egg whites, milk, orange juice and orange peel gradually. Combine flour, oats, baking powder, baking soda, cinnamon and salt (if used). Stir into liquid ingredients until just blended. Fold in Gingerich Farms Blueberries. Fill muffin cups 2/3 full. Bake at 400 degrees. for 18 to 20 minutes until golden brown. Serve warm.