Blueberry muffins

Bright and early this morning we picked up our produce basket, and a case of blueberries.  I'm not completely sure what I was thinking when I ordered all those berries, but I was blinded by the "good price".  So as soon as we got home I made blueberry muffins and they were definitely a great way to start a Saturday.  I will obviously be making blueberry pie, then freezing a bunch of berries.  Stay tuned for more blueberry goodies....and in the meantime try these muffins.  They are the easiest thing to make and really yummy.

Blueberry Muffins


1 cup all purpose flour
1/2 cup whole wheat flour (may use all one kind of flour)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
2 tablespoons softened butter
1 egg
1/2 cup milk


1 cup fresh blueberries, rinsed and well drained or 3/4 cup canned blueberries, rinsed and well drained


Preheat the oven to 400 degrees.


Mix together all ingredients except the berries with a pastry blender or large fork.  Stir only until the ingredients are blended, do not over-mix.  Fold in the berries.  Put into 12 greased or lined muffin cups.


Bake 25 minutes, or until golden brown.  Serve hot with butter.

I found my thrill...

Delicious blueberry pie! Since blueberries came in the produce co-op and my dad recently gave me a bunch of cream cheese (he's the king of finding great deals on stuff) it was necessary for me to make this pie.  Miss "Anti-blueberries" in my family actually ate a piece (although she left the blueberries on her plate).  I thought this pie was scrumptious and it was GONE fast, everybody loved eating it while watching the Academy Awards.  Here's the recipe:

Blueberry-Sour Cream Pie

1 deep dish baked pie crust - either pastry or graham cracker

Fruit layer:
One bag frozen blueberries or 1 pound fresh blueberries, set aside some fresh berries
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla
Cream layer:
8-ounce cream cheese, softened
1/3 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon grated lemon zest
1/2 cup sour cream
1/4 teaspoon vanilla

1.  Mix together the blueberries and lemon juice in a medium pan.  Cover and cook over medium low heat until the blueberries are simmering in their own liquid.  Stir in the granulated sugar and cornstarch and bring to a boil.  Reduce the heat and cook, stirring constantly, for about a minute.  It should be quite thick.  Stir in the vanilla and let the mixture cool for at least 20 minutes before spooning into the pie crust.  If you have more fresh berries, sprinkle a few on top.
2.  Refrigerate for at least 30 minutes.
3. Beat the cream cheese, sugars and lemon zest with an electric mixer until the mixture is smooth.  Add the sour cream and vanilla and blend until smooth.  Spoon over the chilled blueberry layer and refrigerate for at least 2 hours.