Did you know that July is National Blueberry Month and July 11th is National Blueberry Day? It’s true, you have a double dose of blueberries today.
In honor of the occasion, we have two mouth-watering recipes for you this morning from That Creative Mom Cooks! Enjoy your breakfast!
Blueberry Cream Muffins
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 cups (16 ounces) sour cream
2 cups fresh blueberries
In a mixing bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins (or paper liners). Bake at 400 degrees F for 20 minutes.
Yield: about 24 muffins
Blueberry Almond Pancakes
2 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/3 cup granulated sugar
2 teaspoons almond extract
3 tablespoons vegetable oil
1 egg
2 cups buttermilk
1/3 cup water
2 cups blueberries
1/2 cup toasted slivered almonds, ground
Mix all dry ingredients together and set aside.
In a separate bowl add all liquid ingredients and whisk together until egg is mixed in well. Slowly add liquid ingredients to the dry mixture. Stir until mixture is smooth. Fold in blueberries and almonds.
Spray a griddle with nonstick spray and pour one cup of the batter onto the griddle. Cook over medium heat until bubbles form on pancakes and then flip to cook on the other side.
Serve with blueberry syrup.
Yield: 12 pancakes.
NOTE: To toast the almonds, place on a baking sheet at 350 degrees F for 20 minutes or until brown. Stir almonds halfway through baking to ensure even browning.