These delicious muffins are packed with flavor and versatile enough for a morning coffee complement or a tasty midnight snack!

Ingredients:
1 cup milk
1/4 cup vegetable oil
½ t. vanilla
1 large egg
2 cups all purpose flour
1 T. baking powder
2/3 c. sugar
½ t. salt
1 ½ cups fresh or frozen blueberries

Topping: 1 cup melted butter, 1 cup sugar, 2 T. cinnamon

Directions: 
1. Preheat oven to 400 degrees F.
2. Spray muffin tins with cooking spray.
3. In a medium bowl, beat milk, vegetable oil, vanilla and egg with a fork.
4. Sift together flour, baking powder, sugar, and salt and stir into milk mixture just until all of the flour is wet (dough will be lumpy).
5. Gently stir in blueberries and spoon mixture into the muffin cups, filling about 2/3 full.
6. Bake until golden brown, approximately 20-25 minutes or until muffins spring back to the touch.
7. Let muffins rest in the tin for 8-10 minutes.
8. Melt butter. In a separate bowl, mix together sugar and cinnamon.
9. Turn out muffins onto a wire rack and immediately dip tops into the melted butter and roll into the cinnamon and sugar mixture. Place back on the rack to cool completely.

When cooled, I usually wrap each muffin individually in plastic wrap and they keep fresh for several days.

We often use these nutrient dense muffins as a filling snack for the hungry toddlers in our family. Also for the hungry grownups.

Ingredients:
1 ¾ cups whole wheat flour
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp baking soda
½ tsp salt
3 T flax meal
2 T chia seeds
1 ½ cups blueberries
½ cup shredded purple carrots
¾ cup milk of choice
2 large eggs
½ cup honey
½ cup avocado oil
1 tsp vanilla extract

Directions:
1.  Preheat oven to 350 degrees F. Line muffin tins or grease the tins. 
2. Mix the dry ingredients well.
3. In a separate container, mix liquid ingredients together with the carrots.
4. Combine wet and dry mixtures and mix just enough to incorporate, adding blueberries at the very end.
5. Spoon into muffin tins. Bake for approximately 15 minutes or until a toothpick inserted into the center comes out clean. 

This recipe should make 1 dozen muffins. The muffins will be dark in color, this is normal. 

Smoothies are an easy way to add healthy fats, protein, and antioxidants to your daily diet, and no smoothie is complete without blueberries. 

Ingredients: 
½ cup greek yogurt
½ cup blueberries, fresh or frozen
1 ripe banana
1 T chia seeds
1 handful of fresh spinach

Directions:
1. Combine all ingredients in a blender and blend on high for 30 seconds, transfer to a suitable cup, and enjoy!

This recipe is adaptable to fit all sorts of dietary needs and restrictions. You can substitute soft tofu for the greek yogurt, add flax meal or hemp hearts for extra nutritious fiber, add a bit of honey for sweetness, or some ice cubes to cool things down on a hot day.

This cake is delicious with hot tea for breakfast or for a dessert with freshly whipped cream! YUM!

Ingredients:
2 cups all purpose flour
1 ¾ cup sugar
¾ cup cold butter
1 t. baking powder
1 T. vanilla extract
1 cup milk
2 eggs, separated
2 cups fresh or frozen blueberries

Directions:
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, combine flour and sugar.
3. Cut in butter until crumbly and set aside ¾ cup for topping.
4. Add in the baking powder, milk, vanilla, and egg yolks and mix well.
5. In another bowl, beat egg whites until soft peaks form. Fold these whites into the batter.
6. Pour into a greased 13 x 9 baking dish, sprinkle on blueberries and the reserved crumb mix.
7. Bake 30-40 minutes until golden brown.

No home recipe book is complete without a blueberry cobbler recipe. Add this one to your collection!

Ingredients (Filling): 
3 cups blueberries fresh or frozen (no need to defrost)
½ cup sugar
1½ T. cornstarch
1-2 T. lemon juice
¼ cup water (leave out if using frozen berries).

Ingredients (Sponge):
2 cups all purpose flour
1 cup sugar
2 t. baking soda
¼ t. salt
½ t. ground cinnamon
2 cups buttermilk

Miscellaneous: 
½ cup butter

Directions:
1. Preheat oven at 350 degrees F.
2. Place ½ cup butter in a 13 x 9 baking dish and place it into the oven so that the butter can melt. When butter has melted, remove from the oven.
3. Combine berries, ½ cup sugar, cornstarch, and ½ cup water (exclude if using fresh berries), and 1-2 T. lemon juice. Bring to a boil on the stove OR you can also just pour it all into your baking dish and put it in the oven for about 20 minutes until the berries pop.

If the filling appears too runny, mix an additional 1 teaspoon of cornstarch into 1-2 T. cold water and make a slurry. Mix this into the berry mixture and bring to a boil again. The mixture should thicken.

4. When berries have thickened to the desired consistency, pour over melted butter in the baking pan.
5. In a new bowl, mix 2 cups all purpose flour, 1 cup sugar, 2 t. baking soda, ¼ t. salt, ½ t. ground cinnamon, 2 cups buttermilk. Pour over berries but DO NOT STIR!  

If you do not have buttermilk, mix 2 T. vinegar into regular milk and wait 2 minutes before adding.

6. Bake for 40-45 minutes until golden brown.

Topping will be cake-like and berries will be thick and juicy. Perfect with vanilla ice cream!

These chewy breakfast bars are a great way to start a busy day in the orchard. 

Ingredients:
2 ½ cups rolled oats
1 cup chopped almonds
1 tsp vanilla extract
2 tsp ground cinnamon
1 tsp nutmeg
1 tsp baking powder
¼ tsp salt
1 ½ cups milk of choice
1 egg, lightly beaten
⅓ cup maple syrup or honey
2 T avocado oil
¾ cup fresh blueberries

Directions:
1. Preheat oven to 375 degrees F, grease a 9×13 nonstick baking pan.
2. Mix together all ingredients until well combined. 
3. Pour mixture into greased pan. 
4. Bake for 25-30 minutes, or until the bars spring back at the touch. 
5. Let cool 10 minutes before cutting  and removing from pan. 

These bars are best served warm, but keep well in the refrigerator for several days. The recipe could also be adapted to make breakfast bites in a muffin tin!

Simple, essential, delicious. 

Ingredients (Filling):
4 cups fresh blueberries
½ cup sugar
4 t. corn starch
juice of one lemon
Ingredients (Crumb):
3 c. all purpose flour
1 cup sugar
1 t. baking powder
¼ t. salt
1 cup cold unsalted butter – cut into small cubes 
1 egg

Directions:
1. Preheat oven to 375 degrees F. Lightly grease or liberally spray a 13 x 9 inch pan.
2. In a medium bowl, whisk together the flour, baking powder and salt. Using a fork or pastry cutter, blend in the butter and then the egg. (The dough will be crumbly) Press half of the dough into the prepared pan.
3. In a separate bowl, whisk together the sugar, cornstarch, and lemon juice. Gently fold in blueberries to coat evenly.
4. Spread the berry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.
5. Bake for 40-45 minutes or until the top is light and golden brown. Cool completely before cutting into squares.

Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the fridge for up to 4 days.

This recipe makes 2 pint jars of syrup. Before making the syrup, wash and sterilize your jars, OR plan to put into another glass container to keep in the fridge.
Rinse the blueberries in a colander before making the syrup. Smith Blueberry Farm berries are 100% pesticide free but a little rinse is okay!

Ingredients: 
2 cups blueberries – either fresh or frozen
¾ cups water 
½ cup sugar ( can be adjusted and increased if berries are tart)
2 T. cornstarch
1 T. lemon juice

Directions:
1. After rinsing berries, place them in a heavy saucepan and add ½ cup water and the sugar. Stir to dissolve.
2. Bring to a boil over medium high heat. Reduce to simmer. The berries will swell, break, and change to a deep purple color.
3. While the mixture is simmering, mix together the cornstarch and the remaining ¼ cup cold water. Use a fork to ensure all of it dissolves and there are no clumps.
4. Slowly pour the cornstarch mixture into the syrup, stirring constantly. Continue simmering for a total of 15 minutes or until the syrup reaches desired thickness. Add lemon juice and remove from the heat.
5. Immediately place in clean jars and close tightly.

This contains some whole berries and can be strained through a sieve if a smoother consistency is desired. I love it with whole berries!
This keeps in the refrigerator for up to one month. The recipe can easily be multiplied to make more syrup to use for gifts.