I was given 5 pounds of blueberries by my mom, and I had so much fun using them up over the past week!
I tried my hand at canning for the very first time. I was nervous, but ended up with 9 perfect little jars of jam. I followed the directions on the Reduced Sugar Sure Jell packet, and it worked out great.
This blueberry lemon bread is from a recipe I found on Pinterest. I changed two things about the recipe 1) I used 1/2 cup of sugar and 1/4 c of honey, instead of a full cup of sugar and 2) I skipped the lemon syrup portion of the recipe (because I ran out of sugar). It's so good!
Here is my tried and true blueberry muffin recipe. I'm not sure where it originated from (probably from a Pillsbury or Betty Crocker cook book). I've been making this every Christmas morning for years and years.
Streusal Topped Blueberry Muffins
1/4 c flour
1/4 c brown sugar
1/2 t. cinnamon
2 T firm butter
3/4 c milk
1/4 c vegetable oil
2 c flour
1/2 c sugar
2 t baking powder
1/2 t salt
1 c fresh, canned, or frozen blueberries
Heat oven to 400 degrees. Grease bottoms of 12 muffin cups (or use baking cups). In medium bowl, mix 1/2 c flour, brown sugar, and cinnamon. Cut in butter until crumbly. Set aside. In large bowl, beat milk, oil, & egg with fork or wire whisk. Stir in 2 c flour, sugar, baking powder, & salt until moistened. Fold in blueberries. Divide into muffin cups, top with streusal. Bake 20-25 mn until golden brown. Remove from pan immediately.