Best 7 Blueberry Betty Recipes

AUNT BETTY'S BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil and sugar until blended. Combine the flour, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BETTY CROCKER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 F.
• Sift together flour, sugar, baking powder, and salt.
• In a different bowl combine shortening, egg, and milk.
• Add wet ingredients to dry ingredients.
• Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl.
• Bake at 400 F for 20-25 minutes until lightly golden.

BETTY CROCKER CLASSIC BLUEBERRY PIE

Steps:

• Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

BETTY CROCKER BLUEBERRY MUFFINS

Steps:

• 1. Preheat oven to 400 degrees. Prepare 12 muffin cups by greasing or using paper liners. Sift together flour, sugar, baking powder, and salt. In a different bowl combine shortening, egg, and milk. Add wet ingredients to dry ingredients. Carefully fold in blueberries. Don't worry if you crush a couple, the juices make a nice color swirl. Fill prepared muffin cups 2/3 full. Bake at 400 degrees for 20-25 minutes until lightly golden.
• 2. NOTE: This was not in the original recipe. I like to add 1/2-1 teaspoon cinnamon to the dry ingredients. Then after filling muffin cups, before baking, I like to sprinkle a little cinnamon sugar on the unbaked muffins.

BETTY CROCKER BLUEBERRY BANANA BREAD

Steps:

• Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
• Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
• Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
• Expert Tips: Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.
• Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.

BETTY CROCKER WILD BLUEBERRY PANCAKES

Steps:

• Drain and rinse blueberries, saving juice to mix with maple syrup, if desired.
• In a medium bowl combine muffin mix, water, oil, and eggs until blended--don't overstir.
• Carefully add blueberries.
• Melt a pat of butter on a heated griddle.
• Pour about a third of a cup of batter on to griddle.
• When pancake is bubbly all over and gets dry on the edges, flip it and cook the other side.

BLUEBERRY BETTY

Steps:

• In a bowl, beat the eggs, milk, sugar substitute, vanilla, cinnamon and salt. Stir in the blueberries. , Pour into two 1-cup baking dishes coated with cooking spray. Top with toast cubes; sprinkle with nutmeg. Bake at 350° for 20-25 minutes or until bubbly.