It’s the time of the year that my daughters and I love the most – blueberry picking season! We traditionally go on many blueberry picking excursions during this season. Most of the time, we eat the berries just as they are, but we also enjoy baking them into delicious recipes. Blueberry pie is a yearly tradition in our home – we make it once each year using freshly picked berries. We have tried several recipes throughout the years, but this one from Allrecipes.com is our favorite so far.
- 3/4 cup white sugar
- 3 Tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 pastry for a 9-inch double crust pie
- 1 Tablespoon butter
- Preheat oven to 425°
- Mix sugar, cornstarch, salt, and cinnamon. Sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust. Dot with butter.
- Top with remaining pie crust. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown. Be sure to place a pan or foil underneath it to catch any drippings.
Next time we make this, we are going to attempt to make individual pies rather than one big one. I will update this post if we are successful. Happy pie-eating! 🙂
I would love to share with you my family’s favorite blueberry muffin recipe. We make this often during blueberry season in July. But, we do freeze some of the blueberries we picked so we can make this any time of the year.
This year, I submitted these muffins in a baking contest at a large fair in our area, and it won 2nd place!!
I made a few healthy modifications to this recipe at allrecipes.com, and this is what I came up with to make the award-winning muffins:
Blueberry Muffins with Crumb Topping
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/3 cup coconut oil
- 1 egg
- about 1/3 cup milk
- 1 cup fresh blueberries (or frozen)
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees. Line muffin tin with muffin liners (makes 12 muffins)
- Combine 1 1/2 cups flour, 3/4 cup sugar, and baking powder.
- Place coconut oil into a 1-cup measuring cup; add the egg and enough milk to fill the cup. Mix this into the flour mixture.
- Fold in blueberries.
- Fill muffin cups evenly and sprinkle with crumb topping mixture (directions below.)
- Bake for approximately 18 minutes at 400 degrees.
Crumb Topping Instructions:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork and sprinkle over muffins before baking.
Makes 12 muffins. Enjoy 🙂