Our Top Ten Blueberry Trivia

This week we thought we would bring you the top ten interesting facts about the blueberry.

Number Ten: Blueberries have a low glycemic index, which means they do not cause a rapid spike in blood sugar levels.

Number Nine: Wild blueberries are smaller than cultivated blueberries, but they contain more antioxidants.

Number Eight: Blueberries are in the Heath family as are cranberries, rhododendrons and huckleberries.

Number Seven: Blueberries are sometimes called "star berries" because of the five-pointed star shape on the bottom of each berry.

Number Six: Maine is the largest producer of wild blueberries in the world, while Michigan produces the most cultivated blueberries.

Number Five: Blueberries were used by early American colonists to make gray paint.

Number Four:  Blueberries can be frozen without their nutritional value.

Number Three: Blueberries were one of the few fruits that were not rationed during World War II, and they were often sent to troops as a source of nutrition.

Number Two: Blueberries can help vision by protecting the retina from damage.

Number One: Blueberries are native to North America and were first cultivated by the First Nations.

Monday’s Recipe Wild Blueberry Orange Bran Muffins

Ingredients

1/2 cup oat bran

1 cup wheat bran

1/2 cup sour cream

1/2 cup milk

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2/3 cup brown sugar

1/2 teaspoon salt

1 cup fresh blueberries

1/3 cup vegetable oil

1 orange, juiced and zested

1 egg

1 teaspoon vanilla extract

Directions

Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Combine the oat bran and wheat bran in a large bowl. Stir in sour cream and milk. Allow mixture to stand for 10 minutes. Combine flour, baking powder, baking soda, brown sugar, and salt in a separate bowl. Gently stir blueberries into the flour mixture, carefully coating all the blueberries with flour. Stir vegetable oil, orange juice and zest, egg, and vanilla extract into the bran mixture. Combine flour mixture with the wet ingredients until just blended. Drop batter into lined muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Tuesday’s Recipe Wild Blueberry Chicken Salad Wraps

Ingredients

Six whole wheat tortillas

Six large lettuce leaves

¾ cup wild blueberries

2 cups cooked chicken diced

2 tablespoons mayonnaise

3 tablespoons plain Greek yogurt

¼ cup celery finely chopped

¼ teaspoon salt

Instructions

In a bowl, mix together Greek yogurt, mayonnaise, celery and salt.

Add chicken and blueberries to mixture. Mix well so that chicken and blueberries are coated in mixture.

In order to warm the tortillas, place a damp paper towel on a plate and add a tortilla on top of it. Create a stack, alternating Between damp paper towels and tortillas. Top the stack with a damp paper towel.

Place the stack in a microwave and heat for a minute

Placing lettuce leaf on top of each warmed tortilla.

Scoop generous amount of the chicken and blueberry mixture, and place it on the lettuce leaves.

Roll the tortillas and cut in half

Wednesday Recipe Wild Blueberry Shakes

Ingredients

one pint fresh or frozen blueberries

1 can sweetened condensed milk

1 cup cold water

1/2 cup lemon juice from concentrate

2 cups ice cubes

Instructions

In blender container combine all ingredients except ice blend well.

Gradually add ice. Blend until smooth. Garnished as desired.

Refrigerate leftovers. Mixture stays thick and creamy in refrigerator.

Notes

Makes about five cups. Use sweetened condensed milk and not evaporated milk.

Thursday’s Recipe Delightful Wild Blueberry Smoothie

Ingredients

1 frozen banana thawed for 10 to 15 minutes

1/2 cup vanilla soy milk

1 cup vanilla fat-free yogurt

1 1/2 teaspoons flax seed meal

1 1/2 teaspoons honey

2/3 cup frozen wild blueberries

Instructions

Cut banana into small pieces and place into the bowl of a blender.

Add the soy milk, yogurt, flax seed meal, and honey.

Blend on lowest speed until smooth, about 5 seconds.

Gradually add the blueberries while continuing to blend on low.

Once the blueberries have been incorporated, increase speed, and blend to desired consistency

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