6 Scrumptious Blueberry Recipes

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blueberry recipes

I love and lament the arrival of blueberries.

Blueberries are one of my favourite fruits but they appear as summer is winding down and back-to-school is closing in. Still, there’s something thrilling about stuffing my freezer with these blue beauties – so I can savour August all year long.

The blueberries are plentiful along the trails near our home where we often walk. We usually stop to nibble for a bit and even our dog used to “pick” a few once we guided her nose to the fruit on the stem. I lack patience for picking though so the berries we freeze come from local markets.

Wild-grown New Brunswick blueberries are my favourite and although I have seen bags of frozen blueberries in the big grocery stores that are labeled “wild” they just don’t taste the same.

Most of our blueberries go into morning smoothies but there is never a shortage for baking. I’m happy to throw blueberries into just about anything that I bake.

Here is a collection of six of my favourite blueberry recipes from the past couple of years:

blueberry buttermilk cornbread

Blueberry Cornbread – A deliciously moist cornbread dotted with plump blueberries and lightly sweetened with molasses. Perfect with breakfast, for snacking or dessert.

blueberry peach cobbler

Blueberry Peach Cobbler (Pudding Cake) – A warm and comforting cobbler that combines some of the best fruit of summer – blueberries and peaches.

blueberry wheat germ muffins

Blueberry Wheat Germ Muffins – A light textured muffin made with yogurt. Extra healthy and nutty flavoured thanks to the wheat germ.

blueberry muffin recipe

Best Blueberry Muffins – My favourite blueberry muffin recipe that’s ever adaptable. The recipe includes 10 flavour variations, all delicious.

blueberry-flax-gingerbread

Blueberry Flax Gingerbread – This is a great snacking cake made healthier with the addition of ground flaxseed.

blueberry molasses scones

Blueberry Molasses Scones – One of the most beautifully textured scones that I have ever made. A great way to showcase the perfect flavour pairing of blueberries and molasses.

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Luscious Blueberry Molasses Scones

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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blueberry molasses scones

Blueberry molasses scones have the best of both worlds: They have the loveliest tender crumb and they’re teeming with blueberries.

As far as baked goods go, you can’t get much better than that.

Sweetened with brown sugar and molasses they have a flavourful sweetness that is a great balance for the blueberries.

But it’s the tender crumb that has me so smitten with this recipe. It has a melt-in-your-mouth quality that is so satisfying you don’t even need butter.

blueberry molasses scones

Tip: The dough is shaggy and wet so needs to be handled carefully. That’s the key to getting the luscious texture.

Blueberry Molasses Scone Recipe

Adapted from Tutti-Dolci

  • 1 ¾ cups of flour
  • 6 Tbsp. brown sugar*
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup butter, cold
  • ½ cup buttermilk
  • 1 egg
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup blueberries

*Can reduce the brown sugar by half if you prefer a less sweet scone.

 Instructions

  1. Preheat oven to 400 F
  2. In a large bowl whisk together dry ingredients. Cut in cold butter until it is pea-sized and evenly distributed.
  3. In another bowl whisk together the buttermilk, egg and molasses.
  4. Add wet to dry and stir gently until almost incorporated. Gently fold in blueberries, taking care not to over mix.
  5. Using a rubber spatula scrape dough onto a parchment-lined baking sheet. Dough will be very wet and shaggy.
  6. Flour your hands and sprinkle a little flour over the dough. Gently pat and spread the dough into an 8”-9” circle. Using a floured knife score the dough into 8-12 wedges.
  7. Bake about 20 minutes (up to 25) until scone springs back lightly when touched in the middle. (Cover with foil during the final few minutes of baking if the edges are getting too dark.)
  8. Let cool before slicing into wedges.

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Blueberry Buttermilk Cornbread with Molasses

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

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Moist and pleasantly sweet this blueberry buttermilk cornbread recipe is suitable for breakfast or even dessert. It’s also delicious served alongside soup. 

blueberry buttermilk cornbread

I found a lovely card with the saying “Your day will go in the direction that the corners of your mouth turn.”

It reminds me that we are the masters of our own happiness and that a good breakfast can help to launch each day in the right direction.

Since it’s August I have been starting my day with blueberries, eating them by the handful, whirring them into smoothies and baking all my favourite blueberry recipes.

blueberry buttermilk cornbread

This week it was Blueberry Buttermilk Cornbread. Sweetened with molasses this cornbread is extra flavourful without being cake-sweet.

I love how cornbread walks that fine line between something you eat with supper and something you have for dessert. This recipe is also yummy with breakfast and makes for a great snack.

Blueberry Buttermilk Cornbread with Molasses Recipe

Adapted from Tutti-Dolci

Ingredients:

  • 1 ¼ cups flour
  • 1 ¼ cups cornmeal
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cups buttermilk
  • 2 eggs, at room temperature
  • ¼ cup brown sugar
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup butter, melted
  • 1 generous cup blueberries

Instructions:

  1. Preheat oven to 400 F and grease a 9” cake pan (round or square)
  2. In a large bowl whisk together the flour, cornmeal, baking powder, soda and salt.
  3. In another bowl whisk the butter with the sugar and molasses. Whisk in the eggs then the buttermilk.
  4. When well combined add to dry ingredients and stir gently until almost combined.
  5. Fold in blueberries.
  6. Scrape batter into prepared pan and bake for about 25 minutes.  
  7. Cool in pan for 10 minutes before loosening the edges and turning out onto a cooling rack.

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Blueberry Peach Cobbler tastes just like summer

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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blueberry peach cobbler

I love August. I love how the simple act of flipping the calendar somehow makes the air feel different. I love the abundance in the markets, I love the baskets of Ontario peaches and how everywhere you turn there are gorgeous pints of plump New Brunswick blueberries.

I know the summer clock is ticking once August arrives but all the same, I can’t resist all that August offers.

blueberry peach cobbler

This is an easy dessert that lets me indulge in two of my favourite summer fruits – peaches and blueberries. The two combine beautifully in this delicious cobbler, or pudding cake as some might call it. Eaten right out of the oven drizzled with fresh cream, every bite tastes like a warm August afternoon.

The recipe can be adapted for any fruit or fruit combination and of course you can serve it with ice cream too.

Blueberry Peach Cobbler Recipe

Ingredients:

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Crosby’s Fancy Molasses
  • 3 cups blueberries
  • 1 cup chopped peaches (about 2 peaches, skinned and chopped)
  • Juice and zest of half a lemon
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ tsp. ginger
  • ½ cup sugar
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla

Directions:

  1. Butter an 8”x 8” glass or ceramic dish and preheat oven to 400 F

For the fruit:

  1. In a small saucepan whisk the cornstarch into the water then stir in the blueberries, peaches, molasses and lemon juice. Bring to a gentle simmer and cook 3-5 minutes until slightly thickened.
  2. Remove fruit from heat, stir in the lemon zest then scoop out ½ cup of mixture and set aside. Pour remaining fruit into the prepared baking dish.

For the cake topping:

  1. In a large bowl whisk flour, baking powder, sugar, ginger and salt. In a small bowl whisk together egg, milk, butter and vanilla. Add wet to dry and mix just until incorporated.
  2. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter.
  3. Bake 25-30 minutes until golden and bubbling.

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Our Best Blueberry Muffin Recipe

Servings: 14 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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blueberry muffin recipe

This may be the only blueberry muffin recipe you will ever need

That’s how good it is. Moist and lightly textured it tastes just like a muffin should. Even better, we’re sharing 10 ways to make it your own.

This basic blueberry muffin recipe lends itself to endless variations — from adding lemon zest and ginger to substituting whole grain flour or reducing the sugar.

The muffins are delicious when made just as the recipe is written but if you like to make blueberry muffins often it’s great to have options to shake it up a bit. Who knows, you might discover a variation that becomes your new family favourite.

Below are 10 suggested variations to make this excellent recipe your own. So go ahead, experiment, and let me know in the comments what other tasty ideas you come up with.

blueberry muffin recipe

10 Tasty Blueberry Muffin Recipe Variations:

  1. Add the zest of half a lemon and a pinch of ginger to the dry ingredients before mixing.
  2. Swap out half of the flour with whole wheat pastry flour, regular whole wheat flour or spelt flour.
  3. Reduce the sugar to 2/3 cup (or even 1/2 cup) if you prefer your muffins less sweet.
  4. Sprinkle coarse sugar over top before baking to give them a pretty sparkle
  5. Add 1/4 to 1/3 cup chopped crystalized ginger to the batter.
  6. Swap melted butter for 2 Tbsp. of the oil to add a little richness to the taste.
  7. Add 2 Tbsp. poppy seeds and the zest of an orange.
  8. Add half raspberries and half blueberries for berry blast muffins.
  9. Substitute 1/4 ground flax seed, oat bran or wheat germ for 1/4 cup of the flour.
  10. Dress them up with a lemon glaze (1/2 cup icing sugar, 1 Tbsp. milk or cream and a few drops of lemon juice)

Molasses Blueberry Muffin Recipe

Makes 14 muffins

Ingredients:

  • 3 cups flour, spooned in
  • 1 cup white sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 3 large eggs
  • 1 cup milk
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup canola or grape seed oil
  • 1 tsp. vanilla
  • 2 cups blueberries

Directions:

  1. Preheat oven to 400°F and line muffin tins with papers.
  2. In a medium bowl whisk together liquid ingredients.
  3. In a large bowl whisk dry ingredients.
  4. Add liquid mixture to dry ingredients and stir gently 2-3 times. Add the berries and mix just until the flour is moistened. (Mixing should be held to a minimum – a light stirring for 10 to 20 seconds. Batter will be lumpy and will break into coarse globs.
  5. Pour into muffin cups and fill to the top.
  6. Bake at once until golden brown, about 20 minutes. (If muffins remain in the tins a few moments after leaving the oven, they will be easier to remove.)

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Blueberry flax gingerbread makes a great afterschool snack

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 1 hours

Cooking time: 45 minutes

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Blueberry flax gingerbread is a wholesome snacking cake that’s teeming with blueberries. Enjoy it as you would a blueberry muffin. 

blueberry flax gingerbread

First week of school.

It hits you right between the eyes, doesn’t it?

This is my transition week, when I stumble from summer into September.

  • I had forgotten how rushed the mornings can be with a school bus to catch.
  • It’s sooo dark on my early morning walk with the dog.
  • Since when do skating lessons need to start in September?

I may love the new school supplies but boy this week is tough.

I can’t feel too sorry for myself though.  At least I’m not a teacher dealing with indoor recess on this rainy day the first week of school.

I can drink my tea in peace and be thankful that homework hasn’t started yet.

 

blueberry flax gingerbread

There is more to celebrate too.

Fall is coming, the season of cider and gingerbread, of soup and stew.

To mark the transition I made this blueberry flax gingerbread, a very September-like cake; it has one foot in summer and the other in fall.

And don’t we all?

Kids or no kids, school or no school, everyone struggles a little bit with the transition from summer to September.

By next week my cooking will be back in full swing again, and I intend to jump in the river at least one more time before the leaves turn.

 

blueberry flax gingerbread

Blueberry flax gingerbread

(Thanks to Joel who suggested I add flax to the recipe)

  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • ½ teaspoon vanilla
  • 1 3/4 cups flour (half whole wheat, half white works well)
  • ¼  cup ground flaxseed
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tsp. ginger
  • 1 cup blueberries

Directions:

  1. Grease an 8” round or square cake pan and line the bottom with parchment paper
  2. Mix soda and molasses.
  3. In a medium bowl cream butter and sugar, then add the egg, vanilla and molasses mixture.
  4. Combine remaining dry ingredients.
  5. Add dry ingredients to butter mixture, alternating with the milk.
  6. Fold in the blueberries.
  7. Spread in prepared pan and bake at 350 F for about 45 minutes.

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We have loads more recipes for gingerbread, including a whole e-book devoted to gingerbread.

You might also like gingerbread with blackberries (or raspberries)

Family Favourite Molasses Blueberry Pancakes

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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blueberry pancakes

All-time-favourite-blueberry-pancake-recipe

There’s nothing I love more than fluffy blueberry pancakes.

This is my childhood recipe for pancakes, with a touch of molasses added for a little oomph.

The original recipe is from a children’s book we had when I was growing up, called

Old Black Witch.

books

In the story, the grumpy old witch ends up being nicer than she looks. She makes excellent pancakes and she turns the bad guys into toads.

No matter how many other pancake recipes I try, this is the one I always come back to. The pancakes are fluffy and the recipe doubles well. Leftover pancakes can be frozen and come in handy on weekday mornings when breakfast is sometimes rushed. In fact, I always double the recipe and often mix in some whole wheat or spelt flour.

If you double the recipe you can also replace ½ cup of the milk with plain yogurt.

Old Black Witch’s Blueberry Pancakes Recipe

(Slightly adapted)

  • 1 ¼ cups flour (can use up to ½ cup of whole grain flour)
  • 2 ½ tsp baking powder
  • 2 Tbsp sugar
  • ¾ tsp salt
  • 1 egg, beaten
  • ¾ cup of milk
  • 1 to 2 Tbsp Crosby’s Fancy Molasses
  • 3 Tbsp oil
  • ½ cup blueberries (optional)
  1. Combine dry ingredients in a medium bowl.
  2. In a larger bowl combine the wet ingredients.
  3. Add the dry to wet then stir in the blueberries (if using).
  4. Then chant Old Black Witch’s incantation: “Gobble dee gook with a wooden spoon. The laugh of a toad at the height of the moon.”
  5. Drop by ¼ cup measure on a medium-hot, well-greased frying pan.
  6. Flip when the batter is set and the edges lose their wet look.
  7. Keep warm until ready to eat.
  8. Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp maple syrup and 1 Tbsp molasses)

*From the book Old Black Witch, by Wende and Harry Devlin, published in 1963.

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Dense & Spicy Ginger Molasses Muffins

Servings: 12 muffins serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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These ginger molasses muffins are really somewhere in between a muffin and a rich, dense piece of cake. They have a great spicy kick too.

dense and spicy ginger molasses muffins

What’s with the giant muffin phenomenon? I have yet to figure out the appeal of muffins that are the size of softballs. I think of muffins as snack food, something to grab with an apple or to eat alongside a cup of tea. A muffin is not a meal.

If you need a muffin to be a breakfast substitute you’d be better of baking my blueberry wheat germ muffins.

But if you want a plain delicious muffin for a not-too-filling tasty snack, these ginger molasses muffins will do it.

This recipe was given to me by a friend years ago. And although they’re called muffins, they’re really somewhere in between that and a rich, dense piece of cake. They have a nice spicy kick too.

Don’t be alarmed by the texture of the batter. It’s very stiff but don’t worry, your muffins will come out of the oven just fine. I have used blueberries instead of dates (as in the photos here) with delicious results.

But heed this warning: if you use frozen berries your batter will seize up completely, you’ll half panic as you try to spoon it into the pans, and while they’re baking you’ll start to mix up another batch because you’ll be convinced that they’re headed for the compost. They’ll be delicious though (some will just sink a bit in the middle).

Ginger molasses muffins

Ginger Molasses Muffins Recipe

Makes 12 regular-sized muffins

Ingredients:

  • 1 ¼ cups flour
  • 6 Tbsp brown sugar
  • 2 tsp ginger
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter
  • 6 Tbsp Crosby’s Fancy Molasses
  • 1 egg
  • 1 cup chopped dates  or fresh blueberries

Instructions:

  1. In a medium bowl combine flour, ginger, baking powder, baking soda and salt.
  2. In another bowl cream butter and brown sugar.
  3. Add egg and then molasses to butter mixture, mixing well after each addition.
  4. Add dry ingredients to the creamed mixture and mix gently.
  5. Spoon into prepared muffin tins and bake at 350 F for about 20 minutes.

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Easy Blueberry Gingerbread is a Wholesome Snack

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Blueberry Gingerbread

It’s April and my kids are sick of their school lunches. They’re sick of the sandwiches and the cookies and the same old apple.

I can hardly blame them, repetition can have its drawbacks. But I won’t cave on cafeteria lunches.

So we’re trying to mix it up a bit: different fruit, another kind of bread, and this tasty little blueberry gingerbread. It’s a little muffin-ish, but my kids are tired of muffins too so “cake” in their lunch is a good thing. I call this gingerbread, although there is no ginger in it but that classic molasses and spice flavour is there. If you want a bit more authenticity feel free to add ½ teaspoon of ginger and may be a pinch of cloves.

It’s a wholesome snack that’s easy to prepare, and delicious.

Blueberry Gingerbread

(Adapted from food.com)

  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 tsp. baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup milk
  • ½ tsp. vanilla
  • 2 cups flour (half whole grain half white works well)
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp cinnamon
  • 1 tsp. ginger
  • 1 cup blueberries
  1. Grease an 8” round or square cake pan and line the bottom with parchment paper (or flour).
  2. Mix soda and molasses.
  3. Combine remaining dry ingredients.
  4. In a medium bowl cream butter and sugar, then add the egg, and molasses mixture.
  5. Add dry ingredients, alternately with the milk.
  6. Fold in the blueberries.
  7. Bake at 350 for about 45 minutes.

If you’re a fan of gingerbread try my favourite Old Fashioned Gingerbread, or one of my kids’ sticky favourites, chocolate gingerbread. We have a free Gingerbread e-book too that you can download in one easy click.

 

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