Place frozen blueberries is a bowl.
Add rice milk.
Add honey.
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.
heavy medium saucepan, combine blueberries, water and sugar over medium
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.
oughly chop strawberries (this is easy with a processor or let
br>Top frosted cake with blueberries and shredded coconut and serve
br>Fruit Topping Suggestion: Combine frozen fruit in pot with water
Try using my 3 Ingredient Easy Oil Pie Crust.
In
Drain fruits, reserving liquid.
(If too dry you can add a little of the reserved liquid.)
In a glass dish, arrange layers of the cake, large spoonfuls each of blueberries, raspberries, peaches and large dollops of whipped cream.
(Any frozen fruits may be substituted.)
oistened.
Fold in blueberries. NOTE: if using frozen blueberries, do not thaw
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
but if you are using frozen blueberries, do not let them thaw
Cook thawed blueberries in 1 1/2 cups water for 5 minutes. Add sugar and orange juice; cook for 5 minutes longer.
Combine cornstarch and 1/4 cup cold water; mix well.
Add cornstarch mixture to blueberry mixture, stirring until thickened.
Remove from heat; cool slightly.
Pour into pie shell.
Cover with fresh blueberries.
Serve cold with ice cream or whipped cream.
br>Spoon 3 cups of blueberries evenly over baked base.
scoop out 6 balls of frozen cream and roll in coconut
Place blueberries in 2-quart baking dish.
Combine all other ingredients until crumbly and sprinkle over blueberries.
Bake at 350\u00b0 for 45 minutes.
asiest way to defrost the blueberries is to simply leave the