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Blueberry Banana Muffin

Ingredients
• ½ c (1 stick) margarine
• ¾ c granulated sugar
• 2 eggs
• 1 c mashed bananas (2 to 3 ripe bananas)
• ½ c milk
• 2 c all-purpose flour
• 2 t baking powder
• ½ t ground cinnamon
• 2 cups fresh or frozen blueberries
Directions
Preheat the oven to 375º F. Grease one standard-size 12-cup muffin tin and set aside.
In a medium bowl with an electric mixer, cream the margarine and sugar. Add the eggs, one at a time. Mix in the bananas and milk.
In another mixing bowl, combine the flour, baking powder and cinnamon. Add the margarine mixture to the dry ingredients and mix only until the batter is moist. Do not over mix.
Carefully stir in the whole blueberries. If you are using frozen blueberries, add them to your recipe while they are still frozen or they will turn your batter purple. Spoon the batter into the muffin cups, filling the cups to the top. Bake in the oven for 30 to 35 minutes, or until muffins are golden brown.
Let cool for 5 minutes in the muffin tin, then transfer to a cooling rack. The muffins can be stored in a tightly sealed plastic container or in plastic bags.
Makes 12 muffins

Family-Style Buttermilk Pancakes

Ingredients • 1 ¼ cups all-purpose flour • 1 T sugar • ½ t baking soda • ½ t baking powder • ½ t salt • 1 cup buttermilk • 3 T melted butter or margarine • ½ cup dried, or 1 cup fresh or frozen, Sunset Valley Organics blueberries Directions 1. Combine flour, sugar, baking soda, baking powder and salt in large bowl. Whisk in buttermilk, melted butter or margarine, and the egg just until dry ingredients are moistened (batter will be lumpy). 2. Add Sunset Valley Organics blueberries. 3. Heat electric griddle to 375º F or heat skillet over medium high heat: grease lightly with vegetable shortening. 4. Spoon batter onto hot griddle. Spread to 3 inch circles. Cook until edges are dry and bubbles appear over surface of pancakes, 2 minutes. Turn pancakes; cook until golden, 1 to 2 minutes more. You can also use our blueberry spread to top off the pancakes. Makes 13 3-inch pancakes

Best Blueberry Muffins.....YUM!

INGREDIENTS
• 3/4 cup milk
• 1/4 cup lemon juice
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup vegetable oil
• 1 cup fresh or frozen blueberries
DIRECTIONS
1. In a small bowl, mix milk and lemon juice; set aside.
2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir into flour mixture just until moistened. Fold in blueberries.
3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F at 22-24 minutes or until center of muffin springs back when lightly touched.

**If you are making BLUEBERRY MUFFINS and you don’t have fresh blueberries, try using our dried or frozen berries instead**