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Storing and Serving Blueberries Tips on storage, and three delicious recipes From "Fresh From the Orchard" episode DFFO-107

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Recipes for Blueberry-Lemon Muffins, Marinated Fresh Berries and Blueberry Fruit Ice are shown below. You can find more at www.FoodNetwork.com.

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Blueberry-Lemon Muffins
Recipe courtesy of the Food Network Kitchen.
Copyright© 2003 Television Food Network, G.P., All Rights Reserved.

Blueberry-Lemon Muffins

2-1/2 c. unbleached all-purpose flour
3/4 c. sugar (white or light brown) plus more for sprinkling on top of the muffins
1 Tbsp. baking powder
1/8 tsp. fine salt
freshly grated nutmeg
1/2 c. (1 stick) unsalted butter
1 c. whole milk
2 large eggs, at room temperature
1 Tbsp. finely grated lemon zest
1/2 tsp. pure vanilla extract
1-1/2 c. fresh blueberries, rinsed and dried

Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl; set aside.
Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively, melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest and vanilla with the butter.
Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

Marinated Fresh Berries
Recipe courtesy of the Food Network Kitchen.
Copyright© 2004 Television Food Network, G.P., All Rights Reserved.

Marinated Fresh Berries

2 Tbsp. sugar
grated zest of 1 lemon
grated zest of 1 lime
1 c. water
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed lime juice
1/4 tsp. pure vanilla extract
1/2 pint raspberries, rinsed
1/2 pint blueberries, rinsed
1/2 pint strawberries, rinsed, tops trimmed, halved or quartered if large
1 pint vanilla frozen yogurt

In a small saucepan, combine the sugar, citrus zests and water. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and add the citrus juices and vanilla. Combine the berries in a bowl. Pour the warm syrup over the berries and marinate at room temperature for 30 minutes. Serve marinated berries over a scoop of vanilla frozen yogurt.

Blueberry Fruit Ice
Recipe courtesy of the Food Network Kitchen.
Copyright© 2004 Television Food Network, G.P., All Rights Reserved.

2 c. grape juice
1 c. frozen blueberries
2 Tbsp. maple syrup

Puree all the ingredients in a food processor or blender. Pour about 1/2 cup into paper cups. Freeze until set. Serve.

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