The containers of blueberries, in my local market, are looking perfect. Of course, you can enjoy blueberries frozen, dried, or canned any time of the year. But I am all about using fresh local ingredients, that are in season, whenever possible. Look for blueberries that are firm, dry and plump. They should have that silver bloom on the surface and be a deep purple-blue in color.
Blueberries are very healthy for you. They contain fiber which contributes to heart health and keeps cholesterol in check. They are an excellent source of Vitamin C which aids in the absorption of iron and promotes a healthy immune system. Blueberries also contain substances that have antioxidant properties. From what I have read, antioxidants help neutralize free radicals. Free radicals are unstable molecules linked to several diseases, including cancer, cardiovascular disease and Alzheimer’s disease.
One cup of blueberries is considered a serving and contains about 80 calories. I love them mixed with Greek yogurt and topped with granola for a snack. I also like to add blueberries to a healthy breakfast smoothie.
Now that the summer is here, I am making a simple muffin recipe that is filled with blueberries.
Begin the recipe by preheating the oven to 400 degrees F and line the muffin tin with paper cups.
Cream 6 tablespoons of softened butter with 2/3 cup of sugar until light and fluffy. Add 2 eggs, 1 cup of buttermilk and 2 teaspoons of vanilla. Lightly beat until just blended.
In another bowl, sift together 2 1/4 cups of all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder and 1/2 teaspoon nutmeg. Now add these dry ingredients to the butter mixture and stir just until the flour disappears. Do not over mix or the muffins will be tough.
Gently fold 1 1/2 cups of blueberries into the batter and fill the muffin cups to the top. Bake for 20 minutes. Let cool for 5 minutes and then turn the muffins out onto a cooling rack.
This recipe will make 12 muffins but sometimes I like to bake them in a mini muffin pan. In that case, just decrease the cooking time to between 12 to 15 minutes.
Blueberries are very versatile. Try them in all things sweet like cakes, puddings and pancakes. They also work well with savory dishes like pork and chicken. I like adding them to a homemade fruit salsa and pairing them with other summer fruit. The choices are endless.
