Blueberry Muffins (Melodie)

2 cups flour                                                  Blueberry Mixture

1 TBS. baking powder                                   1 ½ cup fresh blueberries

½ tsp. salt                                                    1 tsp. grated lemon rind

½ cup sugar                                                  2 tsp. lemon juice

½ cup milk

1 egg beaten                                                Topping:

½ cup sour cream                                         1/3 cup sugar

1/3 cup butter melted                                   1/3 cup flour

                                                                   ¼ tsp. salt

                                                                   ¼ tsp. cinnamon

                                                                   3 TBS. butter

In large bowl sift together flour, baking powder, salt and sugar, set aside.  In separate bowl mix lightly milk, egg, sour cream and butter.  In small bowl mix blueberry mixture ingredients together.  Add sour cream mixture to dry ingredients till moistened, then fold in blueberry mixture.  Fill muffin tins 2/3 full with batter.  Mix topping ingredients together and then sprinkle topping onto muffin batter.  Bake about 20 minutes at 400°.

Blueberry Muffins (Stefanie)

12 1/2 ounces cake flour (About 2 ½ cups)

1 tsp. baking soda

2 tsp. baking powder

Heavy pinch salt

1 cup sugar

1/2 cup vegetable oil

1 egg

1 cup yogurt

1 1/2 cups fresh blueberries

Vegetable spray, for the muffin tins

Preheat oven to 380°.  In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.  In another large bowl, whisk together the sugar, oil, egg and yogurt.  Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries.  Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times.  Reserve the 1/2 cup of blueberries. Using an ice cream scoop, add the mixture to greased muffin pans.  Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly.  Place into the oven and increase the temperature to 400°.  Bake for 10-20 minutes, rotating pan halfway through.  Remove from oven and turn out, upside down on tea towel to cool completely.  Serve immediately or store in airtight container for 2 to 3 days.

Blueberry Muffins (Alena)

2 ½ cups all- purpose flour

1 ¼ cups sugar

1 TBS.  baking powder

1 cup butter

½ tsp. ground cinnamon

¾ cup milk

2 eggs

1 ½ tsp. vanilla

2 cups fresh or frozen blueberries

Preheat oven to 350°.  Combine flour with sugar and baking powder in a large bowl.  Cut in butter until it is in tiny pieces. Remove ¾ cup of this mixture to a small bowl.  Stir in cinnamon.  Combine milk with eggs and vanilla and add to flour mixture in the large bowl.  Stir just until moistened.  Note: If you are using frozen blueberries, do not defrost before stirring into the batter.  Stir blueberries in gently.  Spoon batter into 12 large buttered or paper-lined muffin cups.  Sprinkle each with the reserved cinnamon/crumb mixture.  Bake 30-35 minute.  Cool 5-10 minutes before removing from pan.  Makes 12 large muffins.

Blueberry Breakfast Cobbler (Melodie)

1 loaf French bread                                                           4 1/2 cups frozen blueberries  

4 eggs                                                                              1/2 cup sugar 

1 cup milk                                                                        1 tsp. cinnamon

1/2 tsp. baking powder                                                     1 tsp. cornstarch

1 tsp. vanilla                                                                    1/4 cup margarine or butter

Slice bread lengthwise, and place on cookie sheet.  Mix eggs, milk, baking powder and vanilla.  Pour over bread, turn to coat.  Cover with plastic wrap.  Let sit 1 hour or refrigerate overnight. Grease 9 x 13 pan.  Mix blueberries, sugar, cinnamon and cornstarch together and spread in pan.  Place bread wettest side up, on top of berries.  Wedge bread in tight (one layer) may need to trim edges.  Brush tops and drizzle with 1/4 cup melted margarine or butter.  Bake at 450° for 25 minutes.  Let sit 5 minutes.  Sift powdered sugar over top. (nutmeg optional).