Blueberry Milkfinland Recipes

BEST EVER BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 375 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
• Add the flour, sugar, salt and baking powder to a bowl and whisk together to combine.
• Add the blueberries and lemon zest and stir them gently into the flour mixture. Adding the blueberries now will prevent them from bleeding into the muffin batter (so they won't turn the batter purple) and it will also help the blueberries not to sink to the bottom of the muffins as they bake.
• Measure the milk into a 2-cup size liquid measuring cup.
• Add the egg, vanilla and vegetable oil and whisk them together with a fork.
• Pour the wet ingredients into the dry ingredients and stir everything together gently just until combined with a wooden spoon or a silicone spatula - just until no streaks of flour remain.
• Portion the batter into the 12 muffin cups, filling them about 2/3 to 3/4 full. This recipe makes between 12 and 16 muffins, depending on the size of your pan.
• Top each muffin with a couple extra fresh blueberries, if desired (this step is optional, but it makes for a beautiful presentation).
• Bake the muffins at 375 degrees Fahrenheit for about 20 minutes or until the tops of the muffins are a light golden brown and a toothpick inserted into one of the muffins comes out clean.

BLUEBERRY MILK(FINLAND)

Steps:

• In a small saucepan, heat blueberries, sugar and water over medium high heat until boiling. Reduce heat to medium-low, and let simmer for 10-15 minutes to reduce until it is thickens slightly and makes a syrup. Remove from heat and strain through a fine-mesh strainer if desired. Refrigerate.
• Whisk together 1/4 cup blueberry syrup with 1 cup cold milk to serve.
• This recipe will also work with strawberries, blackberries, lingonberries, and cherries.

HOW TO CAN BLUEBERRY PIE FILLING

Steps:

• Prepare canner, jars and lids.
• Fill a large stainless steel pot halfway with water and boil over high heat. Add blueberries and cook for one minute.
• Drain blueberries, allowing blueberry water to drain into a bowl. Cover blueberries to keep them warm. Reserve 4 cups of the blueberry liquid. *Note: If you accidentally forget to reserve the blueberry liquid, just measure out 4 cups of regular water.
• In a large stainless steel pot, mix sugar and Clear-Jel. Whisk in 4 cups of reserved blueberry liquid and bring mixture to a boil over medium-high heat.
• Stirring constantly, reduce heat and boil lightly until mixture begins to bubble and thicken (it will get quite thick and you will feel resistance so you'll know when it's thick enough).
• Stir in lemon juice and nutmeg and cook for one minute, stirring constantly.
• Remove from heat and gently mix in the warm blueberries.
• Remove hot jars from canner one at a time and ladle hot pie filling into each one, leaving just a bit more than one inch of headspace. Remove any air bubbles with a knife and adjust headspace if needed.
• Wipe rim, place lid on jar and screw band down until fingertip tight.
• Place jars in canner and make sure they're completely submerged in water before placing the canner lid on. Bring water to a boil and process jars for 30 minutes. Once processing time is up, turn off the heat, remove the canner lid and allow jars to rest in the canner for another 5 minutes.
• Remove jars and let cool completely before storing in a cool dark place.

THE BEST EVER BLUEBERRY FILLING

Steps:

• In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.
• Combine the remaining water with cornstarch. Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy. When thick enough to coat the back of a wooden spoon or spatula it's ready.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.
• Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.