Eat them in muffins, pancakes, smoothies and yogurt or just pop them straight into your mouth; blueberries are a fantastic treat for the end of the summer. Recently discovered as a great source of antioxidants, blueberry production has expanded over the last 25 years, including in Syracuse. Go to Wegman’s and you can get these berries year-round, or go support the local farmers’ markets and get berries with a taste you cannot beat.
As one of the hardest berries, blueberries can last 10-14 days in the fridge and even longer when frozen, making them a berry with the perfect shelf life for a college student. Whichever you decide to do, store bought or locally grown, fresh or frozen, here are some great microwavable recipes for those of us living in the dorms–or those who really can’t cook–during the next semester.
Microwave Blueberry Crisp1 cup of fresh blueberries
1 tsp of fresh lemon juice
1 tbs of Splenda
1 tbs of margarine/butter
1 packet of instant oatmeal, flavor of your choice (but we suggest Maple Sugar with Pecans)
1 3/4 c. flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup of fresh blueberries
3/4 c. milk
1 egg
1/3 c. melted butter
This one is for those of you with more storage and ability to buy the ingredients. First, combine flour, sugar, baking powder and salt. Then, add your fresh blueberries. After that, add the liquids: milk, melted butter and egg. Mix until the dry ingredients become moistened. Spoon the batter into a paper-lined micro-safe baking or cupcake pan. Fill it 2/3 full. Microwave the muffins at medium high for three minutes and then let it rest another three minutes. Then, continue to microwave them at high for two to three minutes or until it’s done. Let them rest in pan for a couple of minutes till cooled and then enjoy!
-Nicole Fisher
Well that’s gr8 and im not being sarcastic, one day i’m going to be in uni and this is gonna be gr8!!!