Place frozen blueberries is a bowl.
Add rice milk.
Add honey.
heavy medium saucepan, combine blueberries, water and sugar over medium
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
Mix dry ingredients into wet, blending with a hand mixer.
Gently fold in frozen blueberries.
Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tin.
Bake at 350\u00b0 for 20-25 minutes.
Cool 1-2 hours and then top with Whipped Cream Frosting.
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
Serve.
ust until moistened. Fold in frozen blueberries.
Fill greased or paper
Put frozen blueberries in a microwavable cereal bowl and heat on high for about 20-30 seconds.
Add maple syrup and grape nuts and stir to combine.
Heat in microwave 10 seconds or so, just to be sure all the berries are thawed.
Top with whipped cream.
In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar.
Add eggs, milk and vanilla; mix well.
Stir in the dry ingredients just until moistened.
Fold in frozen blueberries.
Fill greased or paper lined muffin cups two thirds full.
Combined sugar and nutmeg; sprinkle over muffins.
Preheat oven to 400\u00b0F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
Place the milk, vanilla, cinnamon and sugar in a large saucepan. Bring to a boil over a medium heat.
Stir in the rice and reduce the heat to low. Cook, stirring occasionally, for about 1 hour, or until the rice is cooked and thickened. Remove from the heat.
Meanwhile, to make the poached fruit, place the cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until the sugar dissolves and the fruit is hot.
Divide warm or cooled pudding among serving bowls. Serve with poached cherries and blueberries.
exture.
Add fresh blueberries. If you use frozen blueberries, dust with a
assis.
Add 1 cup frozen blueberries.
Let stand 1 hour
br>Spoon 3 cups of blueberries evenly over baked base.
scoop out 6 balls of frozen cream and roll in coconut
In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup
eep warm.
Meanwhile, place blueberries and remaining 1/3 cup
or 2 minutes. Place the frozen blueberries and hot syrup in a
venly over batter.
Scatter frozen blueberries evenly over top.
Carefully
he outside edges.
Spoon frozen blueberries into the center area of
Lightly spray the inside of muffin tins with nonstick spray. With a paper towel or tissue, gently wipe the spray inside each muffin cup.
Spread soft butter around inside of each muffin cup liberally.
Set aside tins in cool place.
Into a bowl, put 1/3 cup flour, 1/3 cup confectioners sugar and 1/2 teaspoon cinnamon; mix well, then add the fresh or hard frozen berries and mix well. Reserve at room temperature.
f preserves and can be frozen or stored in the refrigerator
In 1-quart casserole, stir together lemon juice and cornstarch. Add sugar and salt. Stir in undrained blueberries. Microwave on High 5 to 7 minutes, stirring every 2 minutes until thickened and clear. Serve over ice cream, pancakes, unfrosted cake or cheese cake. Makes 1 1/2 cups.