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During the height of blueberry season, we should be eating them almost every day. But, these good-for-you berries shouldn't be eaten for only a few weeks each year. Luckily blueberries freeze easily. Here's how to do it...rinse the berries in a colander under cool water. Shake to remove excess water and spread them out on paper towels to dry. Then put the berries into zip-lock freezer bags and freeze. You can scoop out the amount of frozen berries you want. They're perfect for baking, adding to pancake batter and used in smoothies.

Blueberries are one of the best sources of antioxidents which help neutralize the free radicals that can lead to cancer. They're packed with potassium, calcium, folic acid and vitamins A, C and E. Researchers say blueberries can delay age-related conditions such as memory loss and imbalance. Well, I think I'll go out and buy a whole crate of them and eat some every day.

Lets do recipes using this nutritionally packed fruit.

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So let's start with...

PERFECT BLUEBERRY MUFFINS

2 c. flour

2/3 c. sugar

1 T. baking powder

1/2 t. salt

2 eggs

1 c. milk

1/3 c. butter or stick margarine, melted

1/2 t. nutmeg

1 t. vanilla

2 c. fresh or frozen blueberries (if using frozen berries, rinse and pay dry before adding to batter)

Additional butter or margarine, melted

Additional sugar

In a large mixing bowl, combine flour, sugar, baking powder and salt. In another bowl beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 20-25 minutes. Brush tops with melted butter and sprinkle with sugar.

Makes 1 dozen muffins.

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And for those of you who are on a low cholesterol diet.....

LOW-FAT BLUEBERRY MUFFINS

1-1/3 c. fresh or frozen blueberries

2 c. flour

1/3 c. sugar

1 T. baking powder

1/2 t. salt

1 egg

2 egg whites

2/3 c. skim milk

1/4 c. applesauce

Line a 12-cup muffin tin with paper liners and spray with non-stick spray. Toss blueberries with 1 T. flour; set aside. In a large bowl combine flour, sugar, baking powder and salt; mix well. In a small bowl beat egg, egg whites, milk and applesauce. Make a well in the dry ingredients. Add liquid mixture; stir to combine. (Do not over mix. Batter should be lumpy.) Gently fold in berries. Spoon batter into muffin cups. Bake at 400 degrees for 15-18 minutes.

Makes 12 muffins. Each muffin has 112 calories and just 1 gram of fat.

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BLUEBERRY BANANA BREAD

2 c. flour

1 t. baking soda

1/2 t. salt

1/2 c. shortening

1 c. sugar

2 eggs

2 t. vanilla

2 medium very ripe bananas, mashed

1 c. fresh blueberries

In a bowl, combine flour, baking soda and salt. In a large mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Beat in bananas. Gradually add the dry ingredients, mixing just until combined. Fold in blueberries.

Pour into three greased 5-3/4in. 3in. x 2-in. loaf pans (if you don't have this size, use two 9x5x3 in. baking pans.) Bake at 350 degrees for 30-40 minutes or until toothpick inserted in center of loaf comes out clean. (If using the large pans, add about 10-15 minutes more to baking time.) Cool for 10 minutes on wire rack before removing from pans to cool.

Makes 3 smaller loaves or 2 large. Note: I sprinkle a little flour over the bottom of the greased pans.

Making it easier to remove the breads.

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BLUEBERRY SMOOTHIES

1-6 oz. container low-fat vanilla yogurt

1 c. pineapple-orange juice, chilled (can use just o.j. if you wish)

2 c. fresh blueberries, chilled or frozen blueberries, slightly thawed

1 T. sugar

In blender, combine yogurt and fruit juice, add blueberries and sugar. Cover and blend until nearly smooth.

Makes about three - 1 c. servings.

What are antioxidents?

They are nutrients that protect the body cells and tissues from damage.

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