Thank goodness we’ve had a long blueberry growing season this year. We all know the fresher the blueberry the sweeter, and especially when locally grown.
This week our focus is on blueberries for breakfast. You can make the blueberry smoothie and drink it as you’re going out the door to work, or when you come home for a little pep before dinner. Then on Saturday morning when you have a little more time, treat yourself to a blueberry streusel muffin. These were always popular at the farmers market on Saturday morning in Greenville. Or, you could do what I would probably do. Eat the muffin and wash it down with the smoothie.
1 cup fresh blueberries plus 1/4 cup
1 cup Greek blueberry flavored yogurt
2 teaspoons honey (or to taste)
1 cup ice
Place the yogurt, honey, banana and ice in a blender or food processor. Process until smooth. Add 1 cup blueberries and process until berries are well blended. Pour into two glasses. Divide the 1/4 cup blueberries and place them on top of the two smoothies. Serves 2.
Blueberry Streusel Muffins
1/4 cup pecan halves
1/4 cup firmly packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter
1/2 cup uncooked regular oats
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon soda
1/4 teaspoon salt
2 teaspoons lemon zest
1 1/4 cups fresh blueberries
1 large egg, slightly beaten
3/4 cup buttermilk
14 cup vegetable oil
Process pecans in a food processor until chopped. Add brown sugar and 1 tablespoon flour, process 5 seconds. Add butter, pulse until crumbly (about 5 times), stir in oats, set aside. Combine 2 cups flour and next 5 ingredients in a large bowl; add blueberries, tossing gently. Make a well in the center of the mixture. Combine egg, buttermilk, and oil; add to flour mixture, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle with oat mixture. Bake at 400º for 15-20 minutes or until golden. Remove from pans immediately; cool on wire rack. Makes 12 muffins.
By Nancy Buley, J. Frank Schmidt & Son Co., Wholesale Tree Growers
Photographs courtesy of J. Frank Schmidt & Son Co.
The joy of flowering trees needn’t end with April showers and May flowers. By choosing trees that reserve their flowers for the long days of summer you can enjoy tree blooms in summer. To learn more click here for an interesting and informative article written by our friend Nancy.
Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!