It’s blueberry season and there’s lots to learn about this healthy and delicious fruit!

Delicious New York Times Blueberry Muffins: Cream 1/2 c. butter and 1 1/4 c sugar until light. Add 2 eggs one at a time beating after each addition. Sift 2-c. flour, 1/2-tsp. salt, 2-tsp. baking powder together, add to creamed mixture alternately with 1/2 c. milk. Crush 1/4-pint blueberries with a fork and mix in batter. Fold in 3/4 pint of fresh or frozen, unthawed blueberries whole. Grease 12 large muffin cups and fill. Sprinkle 3-tbs. sugar over tops of muffins and bake at 375 for 30 minutes. Cool 30 minutes before removing.

Blueberry Banana Bread: Blend 2 beaten eggs, 1/3 c. canola oil, 2/3 c. sugar & 1 c. mashed ripe banana. Sift together 1 ½ c. flour, 2 ¼ t. baking powder, ½ t. salt and add. Stir in ½ c. uncooked oatmeal and then sprinkle 2 T of flour on ½ c. blueberries and stir in mixture. Pour into greased floured 8 inch loaf pan. Bake at 350 degrees for 60 minutes. Let cool 10 minutes, remove from pan and cool completely. Wrap. This is better if stored one day before slicing.

BLUEBERRY-ONION SAUCED PORK TENDERLOIN:  Cook a 1 lb. Tenderloin as normal. In a large skillet over medium-high heat, melt 2 T. butter. Add 2 medium sliced onions, ½ t. salt, ¼ t. pepper and cook about 10 minutes until onions are golden. Add 2 T. sugar and cook until onions are caramelized. Three minutes longer, add ¼ c. port wine/sherry, 2 T. balsamic vinegar, 1 c. blueberries and 1 c. chopped tomatoes. Bring to a boil. Thinly slice the pork and serve with sauce.

Blueberry Cream Muffins: http://allrecipes.com/Recipe/Blueberry-Cream-Muffins/Detail.aspx