Blueberry Limeade Recipe Recipe Cards Recipe For Banana

THE BEST HEALTHY BANANA BLUEBERRY MUFFIN RECIPE

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add honey, applesauce, coconut oil, vanilla extract and egg.
• Using a fork mix until combined.
• Next add in whole wheat flour, baking soda, cinnamon and salt. Using a spatula, mix until wet and dry ingredients are completely combined!
• In a small bowl - combine 1-1/2 cups blueberries & 1 tablespoon of white whole wheat flour & toss to coat.
• Gently fold blueberries into the batter.
• Spoon the batter into muffin pan filling each hole about 3/4 of the way full (line or spray with cooking spray if not using the cupcake liners)
• Bake for 15-17 minutes, or until toothpick comes out clean. Serve.

BLUEBERRY LIME QUICK BREAD

Steps:

• Preheat oven to 375°F. Grease an 8x4-inch loaf pan and set aside.
• In a medium mixing bowl, whisk melted butter, sugar, lime juice, lime zest and eggs. In a separate bowl, mix together the flour, baking powder, and salt.
• Add the flour mixture to the butter mixture alternately with the Greek yogurt, stirring gently. Fold in the blueberries. Do not over mix.
• Pour into the prepared pan and bake for 20 minutes. At the 20 minute mark, turn the oven down to 350°F. Bake for an additional 30 to 40 minutes.
• Let cool in the pan for 10 minutes. Then remove to wire rack.

BLUEBERRY LIMEADE

Steps:

• Blend blueberries, sugar, lime juice, and 1 cup water together in a blender; pour into a pitcher. Add remaining water and stir.

BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F
• Take half of the pie dough -- enough for one crust -- and roll it so that it is slightly larger than your pie plate (I use a 9" pie plate).
• Place in an ungreased pie plate and press into the corners and up the sides. Trim any very long edges (not all the way!) and fold remaining overhang under itself to form a thick edge (this helps to prevent burning).
• In a large bowl, stir together blueberries, sugar and corn starch and pour into bottom crust.
• Roll out second half of pie dough (one crust) and place over top of the blueberries, trim and crimp the edges as desired, or you can make a lattice crust as shown above if desired. If you use a full top crust, be sure to poke holes in the top to allow the steam to escape.
• Whisk together egg and water and brush over the top crust (this is optional -- it just helps the crust to brown nicely).
• Bake at 425 degrees F for 20 minutes until light golden brown. Cover with foil, reduce heat to 350 degrees and continue baking until filling is thick and bubbly, about 30-50 minutes (frozen berries will take longer).
• Let rest at room temperature or chill for 2-3 hours before serving for cleaner slices that are still slightly saucy. Let chill overnight in the refrigerator for perfectly clean slices.

BLUEBERRY LIME MOLD

Steps:

• In a medium bowl, whisk together the gelatin mix, sugar, lime juice, and boiling water for one minute, or until the gelatin is completely dissolved. Cover, and chill for one hour, or until slightly thickened.
• When the gelatin mixture is thick, whip with a whisk or electric mixer until light in color, and double in volume. Whisk in whipped topping, and fold in blueberries. Lightly grease a 5 or 6 cup gelatin mold, and fill with the gelatin mixture. Chill for 4 hours, or until firm. Carefully unmold onto a platter, and serve.