recipes: blueberries

Easy Blueberry Pie (Southern Living)

ingredients
3/4 - 1 c. sugar
1/4 c. all-purpose flour
1/4 t. ground nutmeg
1/8 t. salt
4 c. fresh blueberries
1 (15-ounce) package refrigerated pie crusts
1 T. lemon juice
2 T. butter or margarine
1 lg. egg, lightly beaten
sugar

directions

1. Combine first four ingredients in a large bowl, stirring well. Add blueberries and toss gently. Set aside.
2. Unfold pie crusts. Fit 1 piecrust into a greased 9-in pieplate according to package directions.
3. Blind bake the crust, if required. (Cover crust with greaseproof paper and dried beans or rice and bake at a low temp for about 10-15 minutes.)
4. Spoon berry mixture into crust; sprinkle with lemon juice, and dot with butter.
5. Roll remaining pie crust to press out fold lines; transfer to top of pie. Fold edges under aand crimp. Cut slits in top o fpastry to allow steam to escape. Brush pastry with beaten egg and sprinkle with sugar.
6. Bake at 425F (220C) for 10 minutes. Reduce oven temperature to 375F ( 190C) and bake for 30 more minutes, shielding pie with aluminum foil to prevent excessive browning, as necessary.

yield: 1 (9-in) delicious pie

Chocolate Chip Blueberry Muffins

ingredients
1 1/2 c. flour
3/4 c. sugar
1/2 t. salt
2 t. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
2 T. buttermilk, if desired
1/2 t. vanilla
1 1/2 - 2 c. blueberries
milk and/or white chocolate chips, if desired
streusel topping
1/4 c. brown sugar
1/6 c. flour
1/8 c. butter, cubed
1 1/2 t. cinnamon

directions

1. Preheat oven to 400F (200C). Grease muffin pan well or line with muffin cups.
2. Combine first four ingredients in a large bowl.
3. In a seperate bowl, combine oil, egg, milk, and vanilla. Add more milk if necessary.
4. Add liquid ingredients to flour mixture.
5. Fold in blueberries and chocolate chips.
6. Use your hands or a fork to mix the topping ingredients.
7. Fill cups 2/3 full and sprinkle with topping.
8. Bake 18-25 minutes.

yield: 8 large or 12 medium muffins, freeze well.