Blueberry Hill Recipes

BLUEBERRY HILL MUFFINS

Blueberry Hill Muffins image

From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.

Provided by LAURIE

Categories Quick Breads

Time 22m

Yield 6 muffins

Number Of Ingredients 9

Ingredients

1 egg, beaten
3/4 cup brown sugar
1 1/2 cups flour
1 tablespoon baking powder
1/2 cup milk
1 tablespoon melted butter
1/4 teaspoon salt
2 tablespoons flour
1 1/2 cups blueberries

Steps:

Preheat oven to 425º.
Mix egg, sugar and milk, then add butter.
Sift together dry ingredients and combine with wet mixture.
Toss blueberries lightly in flour, then gently fold them into batter.
Grease and flour muffin pans.
Fill them about 2/3rds full.
Bake about 12 minutes.
Serve muffins hot, with fresh butter.

Nutrition Facts : Calories 291, Fat 3.9, SaturatedFat 2, Cholesterol 43.2, Sodium 325.5, Carbohydrate 59.4, Fiber 1.8, Sugar 30.2, Protein 5.5

BLUEBERRY HILL

Blueberry Hill image

Provided by Food Network

Categories beverage

Time 5m

Yield 1 drink

Number Of Ingredients 4

Ingredients

3/4-ounce rum (recommended: Bacardi)
3/4-ounce raspberry liqueur
2 ounces sweet and sour mix
2 ounces lemon lime soda

Steps:

Mix all ingredients and pour over ice. Garnish with a cherry.

BLUEBERRY HILL CUPCAKES

Blueberry Hill Cupcakes image

Categories Cake Berry Fruit Dessert Bake Fourth of July Picnic Kid-Friendly Backyard BBQ Blueberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 24

Number Of Ingredients 23

Ingredients

Cupcakes
3 1/4 cups all purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup canola oil
2 large eggs
1 cup buttermilk or low-fat yogurt
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 1/4 cups fresh blueberries, frozen for 4 hours
Frosting
2 1/4 cups powdered sugar
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup plus 2 tablespoons maple sugar
1/2 teaspoon coarse kosher salt
1 1/4 teaspoons vanilla extract
4 teaspoons (or more) whole milk
1 cup chilled fresh blueberries
Fresh mint sprigs (optional)

Steps:

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
Bake cupcakes until tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to racks; cool.
For frosting:
Combine first 5 ingredients in medium bowl. Add 4 teaspoons milk. Using electric mixer, beat until well blended and fluffy, adding more milk by teaspoonfuls if dry (small granules of maple sugar will still remain), about 4 minutes. Spread frosting over top of cupcakes.
Garnish cupcakes with chilled berries, and mint sprigs, if desired. (Can be made 4 hours ahead. Store in airtight container at room temperature.)

BLUEBERRY HILL

Blueberry Hill image

Provided by Food Network

Time 5m

Yield 1 drink

Number Of Ingredients 4

Ingredients

3/4-ounce rum (recommended: Bacardi)
3/4-ounce raspberry liqueur
2 ounces sweet and sour mix
2 ounces lemon lime soda

Steps:

Mix all ingredients and pour over ice. Garnish with a cherry.

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Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners. Sift flour and next 4 ingredients into large bowl. Whisk melted butter and oil in medium bowl. Add eggs; whisk to blend. Whisk in buttermilk, milk, vanilla extract, and peel. Add buttermilk mixture to dry ingredients; whisk just to blend. Stir in frozen blueberries. Divide batter among liners.
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