Matt's Favorite Blueberry Recipes

Blueberry Filled Oatmeal Bars  

1 ½ c. flour

1 ½ c. quick cooking rolled oats

1 c. packed brown sugar

½ t. baking powder

¾ c. butter or margarine

1 cup blueberry jam  

Preheat oven to 375°.  Stir together flour, oats, brown sugar and soda.  Cut in butter till mixture is crumbly.  Pat 2/3 of the crumbs in the bottom of an ungreased 13x9x2 inch baking pan; spread with jam.  Sprinkle with remaining crumbs.  Bake in a 375° oven for 25 - 30 minutes.  Cool on a wire rack.  Cut into bars.  Makes 30.

Blueberry Cream Muffins  

4 eggs                                       1 t. soda

2 cups sugar                               2 t. baking powder

1 cup oil                                     1 t. salt                           

1 t. vanilla                                  2 c. (16 oz.) sour cream

4 cups flour                                2 cups blueberries  

Beat eggs.  Gradually add sugar.  While beating, slowly pour in oil and add vanilla.  Combine dry ingredients.  Add alternately with sour cream to the egg mixture.  Gently fold in blueberries.  Spoon into greased or paper lined muffin tins.  Bake at 400° for 20 min.   Makes 24.

Matt’s Favorite Blueberry Malts  

1 cup fresh blueberries                           1/8 cup malted milk powder

½ cup milk                                           1 quart vanilla ice cream, softened  

Blend blueberries, milk and malted milk powder in blender till smooth.  Add ice cream and blend until smooth. 

Serves just Matt or 4 - 10 oz. servings.

Blueberry Jam (Cooked)  

4 cups crushed blueberries

4 cups sugar

1 box Sure-jell

½ t. butter  

Wash jars and keep hot in 170° oven.  Place flat lids in boiling water to keep hot and sterilized.  Measure fruit into 8 qt. saucepan.  Measure sugar into separate bowl.  Stir 1 box Sure-jell into fruit.  Add butter (prevents foaming during cooking).  Bring mixture to a full rolling boil (one that does not stop when stirred) on high heat, stirring constantly.  Add sugar quickly to fruit mixture.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam.  Immediately fill jars and seal.