It’s blueberry season, so bake some muffins or whip up some pancakes

Published 10:23 am Saturday, July 4, 2015

According to the U.S. Department of Agriculture, July is National Blueberry Month.

Blueberries are native to North America and, according to the USDA, are grown in 35 out of 50 states.

The flavors found in blueberries can range from a pucker-inducing tart to mildly sweet. July is prime blueberry-picking season, but the plants can be found laden with berries anywhere from April through October.

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Blueberries can also be frozen or dried to be used later.

I can remember the blueberry bushes my grandmother and great-grandmother had when I was a child. They had a whole section in their garden dedicated to the bushes, and I can remember the agony of having to wait until the berries were ripe before we could pick them.

But when the berries ripened, picking was always a special event and my grandmother and great-grandmother would welcome many a neighbor to come and share in the bounty at harvest time.

In honor of National Blueberry Month, here are some of my favorite blueberry recipes.

Spiced Blueberry Muffins


2 cups Original Bisquick mix

2/3 cup milk

1/4 cup butter or margarine, melted

1 egg

1/3 cup sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3/4 cup fresh or frozen blueberries


Heat oven to 400 degrees. Place paper baking cup in each of 12 regular-size muffin cups.

In large bowl, mix all ingredients except blueberries. Gently fold in blueberries. Divide batter evenly among muffin cups.

Bake 17 to 20 minutes or until golden brown. Remove from pan to cooling rack.

Blueberry Pancakes


2 cups Original Bisquick mix

1 cup sour cream

1/2 cup milk

2 eggs

1 cup fresh or frozen (thawed) blueberries


Heat skillet over medium-high heat or electric griddle to 350 degrees; grease skillet or griddle.

Beat Bisquick, sour cream, milk and eggs in large bowl with wire whisk or hand beater until smooth. Stir in blueberries. Pour a little less than 1/4 cup batter for each pancake into hot skillet.

Cook about 3 minutes, or until edges are dry. Turn; cook about 3 minutes or until golden brown.

Blueberry Crisp

1 quart fresh blueberries (about 4 cups you can use more blueberries if desired I most always do!)

3⁄4 cup sugar

2 tablespoons cornstarch

1 cup water

2 1/2 tablespoons lemon juice

1⁄2 teaspoon vanilla

1 cup all-purpose flour

3⁄4 cup regular oats

1 cup brown sugar

1 1⁄2 teaspoons cinnamon

1⁄2 cup butter, melted


Heat oven to 350 degrees. Greas an 11-by-7-inch baking dish (you can use a 13-by-9-inch dish if you don’t have the other size, but the crisp will not be as high).

Spread the blueberries in the bottom of the prepared baking pan.

In a small saucepan over medium heat combine the sugar, cornstarch, water and lemon juice; cook and stir until thick and clear, then add in the vanilla.

Pour over, then gently stir in the cooked mixture with the blueberries.

In a bowl combine the flour with oats, brown sugar and cinnamon. Add in the melted butter; mix until crumbly. Sprinkle over the top of blueberries.

Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.

Abby was born and raised in the Stoney Creek community of Carter County. Her love of cooking grew over the years as she worked in the kitchen alongside her mother and grandmother. Reach her at