Blueberries: #1 cereal topping

What would be the best topping for your cereal? Blueberries, according to the USDA Human Nutrition Research Center on Aging. They tested almost 40 different fruits and veggies and found that this tiny fruit packs in the most antioxidant power. In only one-half cup, you can get twice as many antioxidant nutrients as most Americans consume in a day. That serving also has just 40 calories, no fat, a hefty amount of vitamin C and almost 5 gm of fiber. Let’s hear it for blueberries.

LOW-FAT  BLUEBERRY MUFFINS
1-1/3 c. fresh blueberries
1 T. flour
2 c. flour
1/3 c. sugar
1 T. baking powder
1/4 t. salt
1 egg
2 egg whites
2/3 c. skim milk
1/4 c. applesauce

In a small bowl, toss blueberries with 1 T. flour; set aside. In a large bowl, combine next four ingredients, mix well. In a small bowl, beat next four ingredients. Make a well in the dry ingredients. Add liquid mixture; stir just to combine. (Do not over mix. Batter should be lumpy.) Fold in blueberries. Line muffin tin with 12 paper liners, spray with non-stick cooking spray. Spoon batter evenly into muffin cups. Bake at 400 degrees for 15-18 minutes. Nutritional info per muffin: Calories - 11, carbs - 20, saturated fat 2 gms. Makes 12 muffins.

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LOADS-OF- BLUEBERRIES COFFEECAKE
Coffeecake:
1/4 c. unsalted butter
3 c. fresh blueberries, washed and drained
2 c. flour
2-1/2 t. baking powder
1/2 t. salt
3/4 c. milk
2/3 c. sugar
2 eggs

Topping:
2 T. sugar
1/2 t. nutmeg

Melt butter in saucepan; cool, set aside. Spread blueberries on paper towels to dry. Meanwhile, in a large bowl, combine flour, baking powder and salt. Add milk, sugar and eggs to butter in saucepan; add to dry ingredients. Whisk (or beat with a hand beater) to blend well. Add to dry ingredients; mixing well. Fold in blueberries. Spread into a greased 8x8 or 9x9-inch baking dish. For topping, combine sugar and nutmeg. Sprinkle over batter. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center comes out clean. Cool for 30 minutes on a wire rack. Serves nine people.

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SOUR CREAM  BLUEBERRY PIE
1 refrigerated pie crust roll
1 c. sour cream or light sour cream
6 T. flour, divided
3/4 c. sugar
1 t. almond extract
1/4 t. salt
1 egg, lightly beaten
3 c. blueberries
1/3 c. chopped pecans
1/4 c. unsalted butter

Place pastry in a nine-inch pie plate; flute edge. In a medium bowl, combine sour cream, 2 T. flour, sugar, almond extract, salt and egg. Whisk until batter is smooth. Stir in blueberries. Spoon filling into pastry shell and smooth top with spatula. Bake pie on center sheld of oven at 400 degrees for 25 minutes. Remove from oven. Meanwhile, in a small bowl, combine rest of flour, pecans and butter; mix until crumbly. Sprinkle mixture over top of pie. Return to oven and bale about 10 minutes or until topping is lightly browned. Cool pie to room temperature. Makes six to eight servings. Note: Pie can be made four to five hours ahead and refrigerated. Serve with whipped cream, whipped topping or vanilla ice cream, if you wish.

Thought for the Day: God gives us more than we need so we can give to those in need