Oatmeal Blueberry Muffins

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Oatmeal Blueberry Muffins

Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Ingredients
  • 1 cup oatmeal
  • 1 cup Milk
  • 1 cup flour
  • 1 tsp making Powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 3/4 cup brown sugar
  • 1 egg beaten
  • 1/4 cup butter melted
  • 1 cup Blueberries fresh or frozen
Instructions
  1. Mix the oatmeal and milk in a small bowl. Mix the dry ingredients in another bowl. Add melted butter and the beaten egg in the oatmeal and milk mixture. Mix well. Pour wet ingredients all at once with dry ingredients. Mix just enough to moisten the mixture. Carefully add blueberries. Fill a greased muffin tin with the mixture, filling each muffin cup ¾ of the way. Bake at 400F for 15 to 20 minutes.
Recipe Notes

Ingredients for 12 muffins

Fruit Casserole (A delight!)

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Fruit Casserole (A delight!)

Ingredients
  • 1 cup Blueberries
  • 1 cup strawberries or raspberries
  • 3 apples peeled and sliced
  • 1/4 cup butter
  • 1 cup flour
  • 6 tbsp Sugar
Instructions
  1. Place fruit in the bottom of the previously buttered pan. Sweeten the fruit to taste. Mix the butter, flour, and sugar until the consistence is granular. Sprinkle on fruits. Bake at 350F for approximately 30 minutes.
Ingredients
  • 1 cup Blueberries
  • 1 cup strawberries or raspberries
  • 3 apples peeled and sliced
  • 1/4 cup butter
  • 1 cup flour
  • 6 tbsp Sugar
Instructions
  1. Place fruit in the bottom of the previously buttered pan. Sweeten the fruit to taste. Mix the butter, flour, and sugar until the consistence is granular. Sprinkle on fruits. Bake at 350F for approximately 30 minutes.
Recipe Notes

Ingredients for a 7x9-inch dish

Blueberry Sauce

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Blueberry Sauce

Ingredients
  • 1 cup Blueberries
  • 2 tbsp maple syrup or honey
  • 1 tbsp lemon juice
  • 1 tsp corn starch dissolved in a small amount of water
Instructions
  1. Combine ingredients in a saucepan.
  2. Bring to a boil.
  3. Simmer 2 minutes, stirring occasionally. Set aside to cool.
  4. Serve over pancakes or cake with a scoop of vanilla or maple walnut ice cream.
Ingredients
  • 1 cup Blueberries
  • 2 tbsp maple syrup or honey
  • 1 tbsp lemon juice
  • 1 tsp corn starch dissolved in a small amount of water
Instructions
  1. Combine ingredients in a saucepan.
  2. Bring to a boil.
  3. Simmer 2 minutes, stirring occasionally. Set aside to cool.
  4. Serve over pancakes or cake with a scoop of vanilla or maple walnut ice cream.
Recipe Notes

Makes 1 cup (250mL) of sauce

Blueberry Crisp

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Blueberry Crisp

Ingredients
  • 3/4 cup white flour
  • 1/2 cup Sugar
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 3/4 cup quick oats
  • 1/2 cup chopped walnuts
  • 4 cups Blueberries
Instructions
  1. Preheat oven to 350° F.
  2. Mix flour, cinnamon and sugar. Add butter and blend until the mixture is crumbly. Add oats and nuts.
  3. Take 1/4 of the mixture and mix with the blueberries.
  4. Place blueberries in buttered baking dish. Top with crumble mixture.
  5. Bake at 350° for about 40 minutes.
  6. Blueberry Crisp can be eaten hot or cold. Enjoy!
Ingredients
  • 3/4 cup white flour
  • 1/2 cup Sugar
  • 1 tsp cinnamon
  • 1/2 cup butter
  • 3/4 cup quick oats
  • 1/2 cup chopped walnuts
  • 4 cups Blueberries
Instructions
  1. Preheat oven to 350° F.
  2. Mix flour, cinnamon and sugar. Add butter and blend until the mixture is crumbly. Add oats and nuts.
  3. Take 1/4 of the mixture and mix with the blueberries.
  4. Place blueberries in buttered baking dish. Top with crumble mixture.
  5. Bake at 350° for about 40 minutes.
  6. Blueberry Crisp can be eaten hot or cold. Enjoy!

Baked Squash with Blueberries

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Baked Squash with Blueberries

Ingredients
  • 3 ccorn squash
  • 1 1/2 cups (500mL) Blueberries fresh or frozen
  • 1/2 tart Apple peeled and diced
  • 6 tbsp brown sugar firmly packed
  • 6 tsp (5mL) butter
Instructions
  1. Preheat oven to 350 degrees F. Cut squash in half lengthwise and remove fibers and seeds.
  2. In a medium bowl, mix together blueberries, diced apple, brown sugar, and butter. Fill squash halves with blueberry mixture.
  3. Place in an ungreased casserole dish; add 1/2 cup water around the squash.
  4. Cover and bake 50 to 60 minutes.
  5. Remove cover and bake another 10 minutes or until squash is tender.
  6. Remove from oven and serve immediately.
Ingredients
  • 3 ccorn squash
  • 1 1/2 cups (500mL) Blueberries fresh or frozen
  • 1/2 tart Apple peeled and diced
  • 6 tbsp brown sugar firmly packed
  • 6 tsp (5mL) butter
Instructions
  1. Preheat oven to 350 degrees F. Cut squash in half lengthwise and remove fibers and seeds.
  2. In a medium bowl, mix together blueberries, diced apple, brown sugar, and butter. Fill squash halves with blueberry mixture.
  3. Place in an ungreased casserole dish; add 1/2 cup water around the squash.
  4. Cover and bake 50 to 60 minutes.
  5. Remove cover and bake another 10 minutes or until squash is tender.
  6. Remove from oven and serve immediately.

Blueberry Smoothie

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Blueberry Smoothie

Ingredients
  • 1 cups (500mL) Blueberries
  • 1/2 cup (125mL) greek yogurt
  • 1/4 cup (125mL) orange juice
  • 1/4 tsp (10mL) vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
Instructions
  1. Add the blueberries, yogurt, orange juice, vanilla and cinnamon to a blender, and blend at low speed.
  2. Blend on high for 2 minutes, until the smoothie is creamy.
  3. Add the ice cubes and blend for 1 minute more.
Ingredients
  • 1 cups (500mL) Blueberries
  • 1/2 cup (125mL) greek yogurt
  • 1/4 cup (125mL) orange juice
  • 1/4 tsp (10mL) vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
Instructions
  1. Add the blueberries, yogurt, orange juice, vanilla and cinnamon to a blender, and blend at low speed.
  2. Blend on high for 2 minutes, until the smoothie is creamy.
  3. Add the ice cubes and blend for 1 minute more.

Blueberry Oatmeal Muffins

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Blueberry Oatmeal Muffins

Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.
Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.