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Delicious eaten out of hand, blueberries are also wonderful in baked goods, jams, pies, pancakes, salads, or, best of all, with a simple splash of sweet cream.
When making blueberry muffins, the blueberries should be the final ingredient you add, just before you pour the batter into the muffin pans. To prevent blue “bleeding,” roll the blueberries lightly in flour or cornstarch before adding to the batter. Avoid overmixing, as it may break the fragile berries and release their color. Fresh, frozen, or dried blueberries can be used in muffins.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.