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 outside and be a deep purple-blue in color.
Blueberries are very wholesome for you. They contain fiber which contributes to heart condition and keeps cholesterol in check. They are an excellent source of Vitamin C which aids in the absorption of iron and promotes a wholesome 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 connected to some diseases, together with cancer, cardiovascular disease and Alzheimer's disease.
One cup of blueberries is determined 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 wholesome morning meal smoothie.
Now that the summer is here, I am manufacture a simple muffin formula that is filled with blueberries.
Begin the formula 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 an additional one 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 blend 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 formula 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 in the middle of 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.
Blueberry Buttermilk breakfast Muffins