We've carried local, wild, spray-free frozen blueberries for years now and they've always been so popular!
They're grown locally by our friends at Bonnyman's Blueberries and we love being able to sell local fruit and making connections with farmers.
We thought we would share some of our favourite ways to use the frozen blueberries. We are sharing 2 recipes for you: a compote and muffins. We love using the compote for topping pancakes or waffles, or even adding to yogurt and granola for breakfast!
- 2 cups of frozen blueberries
- 1 tablespoon of sugar (any sugar works great)
- Add the frozen blueberries and sugar to a small pot and turn the heat on medium. Once it starts bubbling, reduce heat to low.
- Let it simmer for 10-15 minutes stirring occasionally!
Recipe inspired by Inspired Taste
- 1 ½ cups all-purpose flour
- 3/4 cup granulated sugar, plus 1 tablespoon for muffin tops
- 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 1/3 cup oil (sunflower or olive)
- 1 egg
- 1/3 to 1/2 cup milk; dairy and non-dairy both work
- 1 ½ teaspoons vanilla extract
- 1 cup of frozen blueberries
- Heat oven to 400 degrees Fahrenheit. And either oil the muffin tins or line them with reusable muffin cups.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
- Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Fold in the blueberries.
- Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
- Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
- To store, place them in a tupperware and store at room temperature for 2 to 3 days.
Leave a comment