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August 12, 2013
By
Will Budiaman
Blueberry shopping tips plus 6 great recipes
Blueberry Coffeecake
This balanced and addictive coffeecake is stuffed with blueberries and topped with slivered almonds.
Click here to see the Blueberry Coffeecake Recipe.
Simple Berry Crisp
Frozen strawberries, blueberries, and blackberries are perfect in this simple baked crisp.
Click here to see the Simple Berry Crisp Recipe.
Whole-Wheat Blueberry Pancakes
These whole-wheat pancakes are studded with warm blueberries and make a healthy morning treat.
Click here to see the Whole-Wheat Blueberry Pancakes Recipe.
Minty Blueberry Peach Shiver
Fresh with juicy summer fruit and cooling mint, this juice-based gelatin fruit salad is a delicious throwback to childhood.
Click here to see the Minty Blueberry Peach Shiver Recipe.
Blueberry Sour Cream Pie
Make this rich custard pie in the summer, when fresh, plump blueberries are at their best.
Click here to see the Blueberry Sour Cream Pie Recipe.
Blueberry Spelt Muffins
The classic blueberry muffin gets an update with spelt flour and a flavor boost from orange juice and zest.
Click here to see the Blueberry Spelt Muffins Recipe.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
Blueberry Muffins
I realize I’ve been on a bit of a berry kick lately, but bear with me. It is, after all, summer. Berries are one of the best parts of it!
Soon, we’ll be getting into blueberry season in Connecticut. Blueberries really bring me back to my childhood: lazy August afternoons at my grandparents’ cottage on the lake, and taking the fishing boat into the swampy area to pick wild berries. I left the operation of the small motor to my cousin J, too afraid of accidentally inflicting injury upon myself with the moving parts. But the buckets of berries were worth the slow trek across the small lake. We’d perch among the practically floating bushes, chatting away without concern. It was a private paradise.
I really should bring my kids over there this year. It’s been far too long since my wild blueberry picking days. And while we’re trying to grow some in pots in our patio area, it’ll be a few years before we have an endless bounty of them from which to choose. So much better than store-bought.
For the time-being, however, store-bought will have to do. I scoop up as many pints as I can find when they’re on sale, glad that my children enjoy their healthful little bursts of pleasure. Soon… soon we’ll have our own. If the chipmunk doesn’t steal them first.
When I realized I amassed a couple pints too many this week (oops!), I knew I had to make something with them–fast! Muffins are an old standby, guaranteed to please just about all palates without much fuss. This is the first time I’ve made a muffin recipe in which butter was used instead of oil and I think it made a real difference. I may try this again with coconut oil, just to see how it works out. I did make a couple alterations: I swapped out the all-purpose flour for white whole wheat flour and I used all turbinado sugar (Sugar in the Raw) instead of the more processed granulated in the batter and turbinado on top. Small touches that make them a little bit healthier without compromising the taste. My kids are pretty adventurous, but anything that’s too “healthfood-like” won’t get eaten by The Big Guy. We have to keep everyone in the house happy.
