As a teen, I saw lots of these cute LITTLE blueberries in the wild in Minnesota’s wilderness. One of my favorite things to do was pick & eat these delectable berries while I was canoeing in the Boundary Waters National Park. I just knew they were somewhere out there commercially!
When I moved out on my own, I reflected on these muffin mixes--with little wild blueberries….Wondering WHERE I might find the blueberry tin to add to my own muffin batter (therefore making it for cheaper and healthier!)
Years ago, I discovered that our local Natural Health food store, (aka. Trader Joe’s), carried frozen WILD blueberries. Using my fingers I felt the bag to determine the size of the berry. It was PERFECT! Since that day, over 7 years ago, I have been buying these frozen LITTLE organic blueberries for my muffin batter, pancakes, or for a topping. A little bit goes a LONG way! It is amazing how much less you need, but feel like you are getting more! I quickly learned that my bags of frozen blueberries were lasting more than 4 times as long…Therefore saving me money!!
Case Study: 1/4 c. BIG Blueberries VS. 1/4 c. LITTLE Blueberries |
This is the 1/4 c. of blueberries dumped out for a TRUE visual comparison.... |
Puffy Pancakes are one of our favorite breakfasts....and with using the SMALLER blueberries we get to have more individual berries than the big ones!! |
1/2 c. Milk
1/2 c. all-purpose flour
1/4 c. sugar
2 eggs
Pinch Nutmeg
Directions:
Preheat oven to 425 F
Spray pan with Pam and place on medium heat on stove.
Wisk together milk, flour, sugar eggs, and nutmeg in bowl.
Pour into skiller and cook 1 minute.
Place pan in oven and bake 12-15 minute until puffed and golden.
Serve with powdered sugar and fresh or frozen berries
Optional: Spread with cream cheese frosting, then berries topped with powdered sugar!!!
Lifestyle Tip: I save the BIG blueberries for things that would be mashed or blended...such as smoothies.
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