Blueberry Bites

I love blueberries almost as much as strawberries and the great thing about them is they are always available in the freezer section of the grocer.   You can also haul yourself to a blueberry farm and pick your own but most of us find the cute cardboard boxes very attractive in the produce section at the grocery store.  Besides, who has time to pick blueberries?  So, here's some hints about 'blue baking'. 

First, if you don't want your batters to turn blue which I personally think looks wonderful, you will need to dust the blueberries in a light coating of flour before adding them to whatever you're baking.  Secondly, they will stain anything and everything they get on so be absolutely sure your countertops and sink are protected and rinsed immediately if any blue stuff gets on them--fingers and mouths also apply.

These little Blueberry Bites can be prepared two ways--slow from scratch, half-assed scratch or Betty Crocker to the rescue with her Wild Blueberry Muffin mixes.  I'll detail the options but personally, I doubt anyone will know the difference from a box and you'll get to sit down with that cup of coffee or tea a lot sooner if you cook with Betty.


By the way, these can also be pancakes, sliced breakfast breads or obviously, full-size muffins depending on the pan you use and thickness of the batters.  Increase oven time accordingly.

BLUEBERRY BITES FROM SCRATCH *(Half-assed from scratch follows)

Heat oven to 350 degrees, bake for 15 minutes in greased mini-muffin pans. Watch them around 10-12 minutes on the first batch and when a toothpick comes out clean in the middle, they are done.  Flip onto cooling rack and glaze.

Mix well:
2 c all-purpose flour
1 c sugar
1/2 tsp salt
2 tsp baking powder

In a separate bowl, beat:*(same wet ingredients for half-assed)
1 egg
1/4 c buttermilk
1/4 c milk
1/3 c vegetable oil (or applesauce for lower fat)

Add dry ingredients, mix well  If too thick, add a little milk.  If too thin, add a bit of flour. 
Rocket Science

Gently fold in 1 c fresh (or thawed from frozen) blueberries.  Fill muffin tins 1/2 full.  Bake until golden.  Glaze.

GLAZE:
1 TBSP lemon juice
1/4 c powdered sugar
drizzle on warm muffins

Blend well and if too thick, add very small amounts of lemon juice to thin.  If too thin, add more sugar.  If this is too difficult, go to the bakery or get someone else to make these for you.

*HALF-ASSED SCRATCH

2 c Pioneer (or similar) Baking Mix
see above for wet ingredients, bake and glaze

BETTY TO THE RESCUE 

1 Box Betty Crocker Wild Blueberry Muffin Mix
follow box directions but add 1/4 c buttermilk and 1/2 c milk OR 3/4 c milk if you don't have buttermilk
bake and glaze

If you'd rather top these with a CRUMBLE instead of a glaze:

CRUMBLE TOPPING:
Mix:
1/2 c brown sugar
1/3 c flour
1/4 c butter cut into pieces
1/2 c chopped pecan pieces
Sprinkle on top before baking