For low carb or gluten-free use almond flour
4 cups blueberries
1 tablespoon flour or cornstarch or 1/4 tsp xanthan gum (to thicken)
3 tablespoons sugar or sugar substitute
1 tablespoon freshly squeezed lemon juice
2 tablespoons butter
3/4 cup almond flour
2 tablespoons sugar or sugar substitute
1 teaspoon lemon zest
In a medium bowl, combine the blueberries, thickener, sugar, and lemon juice and mix well until the blueberries are coated.
Pour the blueberry mixture into a greased 9-inch pie pan.
Melt the butter in the microwave in a glass bowl. Stir in the almond flour, sugar, and lemon zest until a crumbly dough forms.
Using your hands, crumble the dough over the blueberries in pea-sized clumps.
Bake in a 375 degree F oven for 25 minutes until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.
Small-Batch Fresh Blueberry Jam
Two cups of berries will make a half cup of jam.
With this recipe, I was able to fill two pint-sized freezer jelly jars three-fourths of the way to the top. This recipe can be doubled but you will need a longer cooking time.
4 cups fresh blueberries
1 cup sugar or sugar substitute
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
Mix blueberries, sugar, lemon juice and vanilla in a large saucepan; cook, stirring constantly, over medium heat until thickened and reduced by about half, about 30 minutes.
Using a potato masher crush the berries several times during the cooking process.
Pour the jam into clean freezer jars. Store the jam in the freezer.
Makes 12 – 15 muffins depending on the size of your muffin pan.
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (2 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar or sugar substitute for baking
2 large eggs
2 teaspoons vanilla extract
1/2 cup (4 ounces) sour cream
1 1/2 cups (7 1/2 ounces) fresh blueberries
2/3 cup packed brown sugar or brown sugar substitute for baking
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
Preheat the oven to 400°F and either butter a 12-15 muffin cup pan or use paper liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
In a large mixing bowl, cream the butter and sugar together with a hand-held or stand mixer, until light and fluffy and almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated.
Add the dry ingredients and mix on low-speed just until the batter is smooth. Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using 1/4-cup for each muffin.
To make the topping:
In a small bowl, mix together the brown sugar, flour, and cinnamon. Cut in the butter until the mixture resembles coarse cornmeal. Sprinkle the topping over the muffins.
Bake for 18 to 20 minutes, until a cake tester inserted in the center, comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a wire rack.