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No pitting, no peeling, no chopping, just washing, then eating. That would be blueberries and raspberries. Today it's blueberry recipes.

The following comes from a book on fruits and veggies that contain all sorts of information about the said foods. "Blueberries have the potential for holding off age-related memory loss as well as balance and coordination. Like cranberries, blueberries contain compounds that may prevent urinary tract infections. These compounds keel bacteria from sticking to the walls of the urinary tract. Human trials to test this theory are under way, but in the meantime it's not such a bad idea to add a serving of blueberries (1/2 c.) to your five-a-day fruit and veggie quota. Eat the little blue gems like candy." Wow, I think I'll order a crate of blueberries and see just what it does for my memory, balance and coordination down the road. Produce dept. and blueberry growers, watch out for the lady in the "strawberry stained jeans" I'm a comin' atcha! Enough already, Alice.

SPICY BLUEBERRY STREUSEL MUFFINS

Streusel topping:

1/4 c. firmly packed brown sugar

2 T. flour

1/2 t. cinnamon

1/4 t. ground allspice (can use nutmeg if you don't have allspice)

1 T. butter or margarine

Muffins:

2 c. flour

1/2 c. sugar

1 T. baking powder

1/2 t. cinnamon

1/8 t. salt

2 large egg whites

3/4 c. low-fat milk (1 %)

3 T. butter or margarine, melted

1/2 t. grated lemon rind

3/4 c fresh blueberries

Lightly grease 12 muffin cups or line with paper liners; set aside.

In a medium-size bowl, stir together all the topping ingredients except butter. Using a pastry blender or 2 forks, cut in the 1 T. butter until the mixture resembles coarse crumbs. Set aside. For muffins: In a large bowl, stir together the first 4 ingredients. In another medium-size bowl, combine the next 5 ingredients. Add to the flour mixture all at once and stir just until combined. Fold in blueberries.

Fill each muffin cup 3/4 full. Sprinkle with topping. Bake at 400 degrees for 20-22 minutes or until golden.

Makes 12 muffins.

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CREAMY BLUEBERRY PIE

1 c. sour cream

2 T. flour

3/4 c. sugar

1 t. vanilla

1/4 t. salt

1 egg, beaten

2-1/2 c. fresh blueberries

1 unbaked 9" pastry shell

3 T. flour

1-1/2 T. butter

3 T. chopped pecans or walnuts

In a medium bowl, combine first 6 ingredients. Beat 5 minutes at medium speed of mixer or until smooth. Fold in blueberries. Pour filling into pastry shell; bake at 400 degrees for 25 minutes. While pie is baking, combine flour, butter and nuts in a small bowl, stirring well; set aside. Remove pie from oven; sprinkle topping over pie. Bake 10 more minutes. Chill before serving.

Makes 6-8 servings.

Top with a dollop of whipped cream or whipped topping.

Note: wrap edges of pie with strips of foil, about 2-inches wide, to prevent over browning.

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Serve this sauce over angel food cake, lemon pound cake or ice cream

DOUBLE-BLUEBERRY SAUCE

1/2 c. water

3 T. sugar

1 T. cornstarch

3 c. fresh blueberries, divided

1 T. lemon juice

Put first 3 ingredients into a medium-size saucepan. Bring to a boil over high heat, stirring constantly. Stir in 1-1/2 c. blueberries, stirring until mixture boils. Lower heat and simmer, uncovered for 3-4 minutes until sauce thickens and berries are soft. Remove from heat, stir in lemon juice and rest of berries. Cool to room temperature or chill a bit before serving.

Makes about 2 c. or enough for 6 servings. If serving over ice cream, garnish with a few fresh red raspberries.

TFD: Speak not against anyone whose burden you have not weighed yourself.

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