Blueberries!

July is National Blueberry Month. This recipe is from page 60 in my cookbook.
Blueberry Muffins
l egg
½ c. milk
¼ c. oil
l c. fresh or frozen blueberries

1½ c. flour
½ c. sugar
2 tsp. baking powder
½ tsp. salt

Streusel topping (optional):
3 T. flour
3 T. sugar
2 T. real butter

In a small bowl, mix wet ingredients. Carefully stir in blueberries. In a larger bowl, mix dry ingredients. Combine wet and dry. Mix ONLY until flour is moistened. Do not over mix.

Place batter in paper muffin cups or greased muffin tin. Top with optional streusel topping.
For topping, combine flour and sugar. Cut-in butter.

Bake 400˚ 20-25 minutes or until toothpick inserted near center comes out clean.
Makes 12

Did you know?
*Researchers at Tuft’s University analyzed 60 fruits and vegetables for their antioxidant capability. Blueberries came out on top, rating highest in their capacity to destroy free radicals.
*A single blueberry bush can produce up to 6,000 berries a year.
*Native American Indians used the fruit, leaves and roots of the plant to treat coughs, flavor soups, and dye cloth.
*More than 500 metric tons of blueberries are shipped to Japan from the US each year.

Blueberry Custard Pie

BLUEBERRY CUSTARD PIE

Filling:

8 oz. sour cream

3/4 c. sugar

1 egg

2 T. flour

2 tsp. vanilla

1/4 tsp. salt

3 c. fresh or frozen (do not thaw) blueberries

Topping:

3 T. flour

2 T. sugar

3 T. real butter

and

1 (9-inch) unbaked pie crust

Preheat oven to 400. Beat together sour cream, 3/4 c. sugar, egg, 2 T. flour, vanilla and salt in a mixing bowl until smooth. Gently fold in blueberries into sour cream mixture. Spoon filling into unbaked pie crust.

Bake for 25 minutes. (Cover edge of pie with foil for the first 15 minutes to prevent excess browning)

Meanwhile, prepare topping: In a small bowl, combine 3T. flour and 2 T. sugar. Cut in the butter until crumbly. After the filling has baked 25 minutes, sprinkle the topping over the top of the pie.

Continue baking until topping is light golden, about 15 minutes.

This pie is best when baked, cooled, covered and refrigerated overnight and eaten the next day.