So a pint of blueberries were 99 cents the other day so I have been using them like crazy. Today I made fruit salad with the fresh pineapple I got at Aldi for 89 cents, some home canned peaches, a few strawberries that I got really cheaply, and a large jar of mandarin oranges. I always add a little thickener (it is called instant clearjel) to make the salad have a thick sauce without adding any sugar. I used even more of them for breakfast with these delicious muffins:
Blueberry Corn Muffins
1 cup whole grain cornmeal
1 cup white whole wheat flour
1/4 to 1/3 cup sugar, I prefer the lesser amount
1/2 tsp salt
1 T. baking powder
1 cup milk, buttermilk, or orange juice
1/4 vegetable oil (optional, but does improve the texture)
2 eggs or egg substitute
1 cup fresh blueberries
In a large bowl mix together the dry ingredients. Gently stir in the wet ingredients. Fold in the blueberries. Fill the cups of a lightly greased muffin tin. You may make these mini, standard size or jumbo. Let the batter rest while you preheat the oven to 400. Check mini muffins at 14 minutes, standard at 18, jumbo at 20 minutes. They are done when slightly golden and a toothpick stuck in the center shows no wet batter. Remove from pan as soon as possible and cool on a rack. The kids adore these.
You can also make this as a bread, like a sweet cornbread. You can even make this the night before, chill it and make pancakes with it in the morning. Yeah for blueberry season!