Blueberry Orange Muffins 2013
3 cups flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon nutmeg
10 tablespoons butter, softened
1 cup sugar, plus some for dipping baked muffins
2 eggs
1 teaspoon vanilla
1 cup sour cream
½ cup freshly squeezed orange juice, plus some extra for baked dipping muffins
Grated zest of 2 large oranges
1 ½ cup fresh or thawed frozen blueberries
Preheat oven to 350. Grease muffin pan or line with baking cups for 12 to 18 muffins. In medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg.  In a bowl of stand mixer with paddle attachment, beat sugar and butter until light. Add eggs and vanilla. Beat to combine.  Add sour cream, orange juice, and orange zest. Stir until well combined.  Add flour mixture.  Stir just until combined.  Batter will be thick. Gently fold in blueberries.  Pour into prepared pan.  Bake 25 to 30 minutes or until muffins are golden brown and toothpick inserted into center of one muffin comes out clean. While still warm, dip the muffin tops in orange juice and roll into sugar.

Sour Cream Rhubarb Blueberry Cake 2009
1 c. packed brown sugar                                          
1 egg                                                               
1 t. baking soda                                                     
1 c. sour cream                                                     
1 c. blueberries  
 ½ c. butter, softened
 2 c. flour    
1/2 teaspoon salt   
2 c. rhubarb, ½-inch pieces                                            
½ c. sugar                                                            
1 T. butter, melted
1 teaspoon cinnamon
½ c. chopped walnuts
In large bowl, cream brown sugar and butter. Beat in egg and sour cream. Sift together flour, soda, salt. Add flour mixture and sour cream mixture alternately to creamed mixture. Fold in rhubarb and blueberries. Spread batter in greased and floured 9-by-13-inch baking pan.     For topping, combine sugar, nuts, and cinnamon. Stir in melted butter. Sprinkle evenly over batter. Bake in 350-degree oven 40 to 45 minutes till wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm or cold.

Any recipe suggestions? Let us know!

No Bake Blueberry Pie Using Frozen Blueberries adapted from
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
6 cups frozen blueberries
Zest from one lemon (may omit)
1 teaspoon lemon juice (may omit)
1 tablespoon butter
¼ teaspoon almond extract (artificial for nut allergies)
1 refrigerated pie crust (10 inch), baked or
In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add blueberries and zest. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat. Add butter, almond extract, and lemon juice; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Red, White and Blue Salad  2012 from Jean Setley (Adapted)
Delicious Vinaigrette:
½ cup Balsamic Vinegar
3 Tablespoons Honey
1 tablespoon Dijon Mustard
2 Medium Shallots, Minced(optional)
2 Medium Garlic Cloves
¼ Teaspoon Cracked Black Pepper
¼ Teaspoon Salt
1 Cup Olive Oil
12 Cups Field Greens
1 ¼ Cups Fresh Blueberries
2 Cups Fresh Strawberries, Sliced
1 – 1 ½ Cups Fresh Raspberries
1 Cup Crumbled Blue or Feta Cheese
2 Cups Roasted or Sweetened Almonds or Pecans
Place vinegar, honey, mustard, shallots, garlic, salt and pepper in a bowl and stir.  Gradually whisk in olive oil until it comes together and thickens.
Place greens in a large serving bowl and top with berries.  Scatter the blue cheese and pecans over the top.  Pour enough vinaigrette to coat the greens.  (I toss in a bowl and then transfer to the serving bowl/platter.)

Oats and Blueberry Bars adapted from The Joy of Blueberries by Theresa Millang
Preheat oven to 375. Then make:
Blueberry Pie Filling:  Adapted from
6 cups frozen blueberries
1 cup sugar
1 Tablespoon cornstarch
1 Tablespoon Lemon juice
¼ teaspoon almond extract (Use artificial for nut allergies)
1 tablespoon butter
Combine blueberries and sugar in large saucepan over medium heat. Bring to a boil. Cook until blueberries become soft and start to release their juices.
Combine lemon juice and cornstarch. Pour into blueberries.
Continue to simmer until the juices begin to thicken, about 5 minutes. Remove filling from heat. Stir in almond extract and butter. Pie filling will continue to thicken as it cools.
While it cools, prepare bars:
3 cups a quick-cooking oatmeal, uncooked
3 cups all-purpose flour
2 cup brown sugar, packed
1 teaspoon cinnamon (I omit)
1/2 teaspoon baking powder
½ teaspoon salt
1 ½ cups butter, softened
 2 teaspoons pure vanilla extract
Mix all dry ingredients; cut in butter with pastry tool or food processor. Mix in vanilla. Reserve 2 cups of mixture. Press remaining mixture onto bottom of 9x13 pan. Bake 10 minutes. Remove from oven. Spoon pie filling over crust. Top evenly with remaining crumb mixture. Bake until top is crisp, about 45 minutes. Cool in pan on wire rack. Cut into bars.

No Bake Blueberry Pie Using Frozen Blueberries adapted from
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup cold water
6 cups frozen blueberries
Zest from one lemon (may omit)
1 teaspoon lemon juice (may omit)
1 tablespoon butter
¼ teaspoon almond extract (artificial for nut allergies)
1 refrigerated pie crust (10 inch), baked or
In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add blueberries and zest. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat. Add butter, almond extract, and lemon juice; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Blueberry Peach Cobbler  adapted from "Eating Local" by Janet Fletcher
2 pounds peaches, peeled and sliced
½ cup sugar
1 ½ Tablespoon cornstarch
1 ½ cups Blueberry Fields of Stillwater blueberries
Fruit layer:  mix peaches and blueberries. Whisk together sugar and cornstarch. Add to fruit and stir to coat.  Place into greased 8x8 pan or other medium sized greased baking dish
Biscuit Topping:
1 ½ cup flour
2 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons cold butter
½ cup cold whole milk or cream
2 teaspoons course sparkling sugar (or regular white sugar)
Preheat oven to 425.  Mix flour, sugar, baking powder, and salt in food processor or large bowl.  Pulse (or use pastry blender) to mix in butter until it is pea sized pieces.  Add milk and mix just until blended.  Pat into ½ inch thick circle.  Cut out 6-8 biscuits (or other pretty shapes).  Place atop fruit.  Brush lightly with milk.  Sprinkle with coarse sugar.  Bake 30 to 35 minutes or until biscuits are nicely browned and fruit is bubbly. Cool slightly.  Serve warm and enjoy!

Blueberry Bread (adapted from 2011
2 c. sugar                                             
½ c. butter                                                  
½ c. oil                                                           
1 c. lemon yogurt ( or plain)                     
1 teaspoon lemon extract                        
1 Tablespoon lemon zest
4 eggs
1 teaspoon vanilla
4 c. flour
2 ½ teaspoons baking powder
¾  teaspoon baking soda
2 c. blueberries
1 c. chopped pecans or walnuts (optional)
Grease 2 loaf pans.  Preheat oven to 350. Cream sugar, butter, and oil.  Add sour cream, lemon extract and zest, eggs, and vanilla.  Add dry ingredients and mix well.  Add berries and nuts. Bake for 45 to 50 minutes or until a toothpick comes out clean.

Blueberry Muffins with Sour Cream
If you are using frozen berries, you can use them frozen, just separate them and toss them in flour to coat. Your cooking time may need to increase by a few minutes.
(Some brands of sour cream are much thicker than others. Feel free to dilute the sour cream with a little water if you think it's too thick. You can substitute the sour cream with plain yogurt; if you do, you likely will not need both tablespoons of added milk)

2 1/2 cups of all-purpose flour plus 1 Tbsp for dusting the blueberries
1 Tbsp baking powder (make sure your baking powder is still good!)
1/2 teaspoon baking soda
1/2 teaspoon salt (I use 1 t.)
8 Tbsp butter (1 stick), melted
1 cup sugar
2 large eggs
1 1/2 cup plain sour cream
2 Tbsp milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/2 cups blueberries
**(Bev's Optional: juice of 2 lemons plus about 1/2 cup sugar)
1 Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat. (The flour will help keep the blueberries from sinking in the muffin as it cooks.)
2 Preheat your oven to 400°F (375 was better for my oven)with a rack in the lower middle. In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
3 In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients). Whisk together until smooth.
4 Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated.  Do not over mix!
5 Gently fold the blueberries into the mixture.
6 Use a standard 12-well muffin pan. Place a muffin liner in each well of the muffin pan, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter. Distribute the dough equally among the cups. You'll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill. If you still have too much dough, start filling another tin.
7 Place the muffins in the oven and bake at 400°F (375)until the muffins are golden brown, about 20 minutes. (If the muffins are getting too brown, tent with foil.) Test with a bamboo skewer to make sure the centers of the muffins are done. Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool another 10 minutes before eating.
**(Bev's option: when removing muffins from pan, dip tops into lemon juice followed by sugar!)

Mike’s Favorite Blueberry Rhubarb Pie for 10” Pie 2015
 2 ½ cups fresh or frozen blueberries
2 ½ cups rhubarb, fresh or frozen
½ cup flour
3/4 cup brown sugar, more or less to taste
3/4 cup white sugar, more or less to taste
2 tablespoons butter, cut into small pieces
Preheat oven to 400 degrees with rack low in oven. Prepare or purchase unbaked pie crusts. ( Mix the above ingredients and pour into bottom crust, covering with butter. Cover with top crust, sealing edges and slicing top for steam. Bake at 400 degrees until juices are bubbling and crust is deep golden brown, about 60 to 70 minutes. Cool completely before cutting to allow filling to thicken. Best served with ice cream.

Blueberry Syrup ( 2008
1/2 c. sugar (I omit)                 
1/4 c. light corn syrup ( I use real maple syrup)
1 T. cornstarch                 
2. t. lemon juice                     
1/4 c. water                     
2. c. blueberries
Mix sugar and cornstarch; then dissolve in water.  Add rest of ingredients and bring to a boil.  Cook until slightly thickened. Serve warm over pancakes.

Healthy Blueberry Pancakes with Blueberry Syrup 2008
1 1/4 cup whole wheat flour
1 cup rolled oats
1/4 c. toasted wheat germ (or ground flax)
1 Tablespoon baking powder
1/2 teaspoon salt (I use 1 teaspoon salt)
1/4 teaspoon baking soda
2 eggs, lightly beaten
1 Tablespoon vanilla
2 cups buttermilk or (2 Tablespoons lemon juice in 2 cups milk and let sit for 5 min)
1/4 cup canola oil (or vegetable oil)
2 Tablespoon brown sugar or honey
1 cup blueberries (or as many as you want)
1/3 chopped walnuts or pecans
In a large bowl, mix the dry ingredients.  Make a well in center of bowl and set aside. In a small bowl, use a fork to beat the wet ingredients.  Add to large bowl in the well area and stir only until moistened.  Dust blueberries with a little flour and fold into pancake batter. Prepare pancakes using 1/4 cup batter on a hot, slightly oiled griddle or heavy skillet. (Add extra milk if needed)

Fruit Salad with Lemon Poppy Seed Dressing 2015
½ cup white sugar
½ cup lemon juice
1 teaspoons spicy brown mustard (or Dijon)
½ teaspoon salt
2 teaspoons diced onions ( I omit)
2/3 cup vegetable oil
1 Tablespoon poppy seeds
1 head Romaine lettuce, (or other greens)bite-sized pieces
4 ounces shredded Parmesan (or Swiss) cheese
1 cup coarsely chopped nuts (walnuts) (May roast briefly to increase flavor)
1 grapefruit, peeled and sliced to remove sections
1 cup fresh or frozen blueberries  ***plus I add chunks of avocado
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process to mix.
In a large serving bowl, toss together the romaine lettuce, shredded, cheese, fruit, and nuts. Pour dressing over salad just before serving, and toss to coat.

Blueberry Rhubarb Walnut Muffins 2011
1 ½ c. flour                                                 
 ¾ c. brown sugar
 ½ teaspoon baking soda
 ½ teaspoon salt
 1/3 c.oil
 1 egg
 ½ c. buttermilk
  1 teaspoon vanilla
  1 c. chopped rhubarb
 ½ c. chopped walnuts
 1 c. blueberries dusted with a sprinkle of flour
½ c. brown sugar
¼ c. chopped walnuts
½ teaspoon cinnamon
Mix in small bowl and set aside.
Preheat oven to 350.  Grease muffin pans or line with paper liners. In bowl, combine flour, ¾ c. brown sugar, baking soda, and salt.  In another bowl, combine oil, egg, buttermilk, and vanilla.  Add wet ingredients to dry, mixing only until moist.  Fold in rhubarb, walnuts, and blueberries.  Spoon batter into prepared muffin tins.   Sprinkle with topping. Bake 20-25 min.
Makes 12 muffins.  May double recipe for 24 muffins.

Blueberry Salad with Celery Seed Dressing 2013 (adapted from Taste of Home Jane Viliky)
1/2 cup sugar ( or stevia or agave to taste)
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon salt
1/4 cup cider vinegar
1 cup vegetable oil
In a bowl, combine the first five ingredients. Stir in vinegar. Slowly add oil, whisking constantly until combined.  Refrigerate until ready to serve. Serve over fresh salad greens with blueberries, drained mandarin oranges, sliced almonds, and shredded Parmesan cheese.

Blueberry Fields of Stillwater LLC 

9450 Mendel Road North  Stillwater, MN 55082


Homemade Blueberry Pie (With Frozen Blueberries) adapted from
Pie dough for top and bottom of 10” pie (
6 cups frozen blueberries
1 cup sugar (1/2 brown if desired)
1/4 cup cornstarch
2 tablespoons flour
1/4 teaspoon almond extract (artificial for nut allergies)
1 Tablespoon lemon juice plus zest of one lemon
1 Tablespoon butter melted
1 large egg, lightly beaten with 1 Tablespoon milk
Prepare and chill pie dough. Then preheat oven to 400°F
Make the filling: Stir the blueberries, sugar, cornstarch, flour, and lemon juice and zest together in a large bowl. Mix melted butter with almond extract and stir into filling. Set aside.
Roll out one of the chilled pie dough and place in pan.  Spoon the filling into the crust.
Roll out other chilled pie dough. Cover pie with top crust (Make steam holes in top crust) or use lattice topping. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired. Chill pie in freezer for 5 minutes.
Bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F and bake about 40 to 60 minutes. (Juices will be bubbling out of steam holes) After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Check out some of our favorite blueberry recipes!

Blueberry Coconut Banana Bread 2015 (
2 cups + 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda   
1/2 teaspoon cinnamon (I omit)
1/4 teaspoon salt
1/4 teaspoon nutmeg                                                    
1/8 teaspoon ginger
2 eggs, lightly beaten                                                   
 1 1/2 cups mashed ripe bananas
1 cup sugar                                                                  
  1/2 cup melted butter
1 cup fresh or frozen blueberries
1/2 cup shredded sweetened coconut
Streusel Topping:
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter, cut into pieces
1/2 cup shredded sweetened coconut
Preheat the oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick cooking spray.
In a large bowl, combine 2 cups of the flour, baking powder, baking soda, salt, nutmeg and ginger. In another bowl, combine the eggs, bananas, sugar and melted butter. Stir the wet ingredients into the dry ingredients, just until moistened. Toss the blueberries in the remaining 1 tablespoon of flour. Fold in the blueberries and coconut. (May add chopped nuts) Pour into the prepared loaf pan.
To make the streusel, combine the brown sugar and flour. Cut in the butter with a fork or a pastry cutter until it resembles coarse crumbs. Stir in the coconut. Sprinkle on top of the batter.
Bake in the preheated oven until a tester inserted in the middle comes out clean, about 60 minutes. (Cover the top of the bread with foil during the last 15 minutes of baking to prevent over browning, if necessary.) Cool for 10 minutes in the pan then carefully remove to a wire rack to cool completely.

Lemon-Glazed Blueberry Scones 2015 (adapted from Lake Superior Magazine’s The Guide 2014)
2 cups all-purpose flour (plus 1 Tablespoon)
1 Tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
¼ cup frozen butter (grated and then stored in freezer until ready to mix into dry ingredients)
¾ cup buttermilk or heavy cream
1 egg
2 cups fresh or frozen blueberries
Preheat oven to 400 degrees. In a large bowl, mix flour, baking powder, salt, and sugar. Cut in butter. In another bowl, mix buttermilk and egg. Add to flour mixture. Roll blueberries in a bit of extra flour to coat and fold into batter. Drop large tablespoons of batter on ungreased cookie sheet. Bake 15 to 20 minutes. Cool then top with the following glaze.
Glaze: 2 Tablespoons butter, melted
2 cups powdered sugar
zest and juice from 2 lemons

Martha Stewart’s Blueberry Crisp 2015
Filling: 6 cups blueberries (May use ½ rhubarb)
1/2 cup sugar (up to 1 cup when using ½ rhubarb)
1 tablespoon cornstarch
1 teaspoon fresh lemon juice (I use 1 Tablespoon but omit with rhubarb)
1/4 teaspoon coarse salt
Topping: 3/4 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar (I use brown sugar)
*I add ½ cup chopped walnuts or pecans
Preheat oven to 375 degrees. Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square pan. 
Then stir together flour, oats, baking powder, and salt. Cut butter into dry ingredients with pastry blender or food processor.
Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.