Blueberry Carrot Muffins

1 C flour
1 C wheat flour
1/2 C brown sugar
1/2 C sugar
2 t. baking soda
2 t. baking powder
2 t. cinnamon
1/2 t. salt
2C grated carrots
3 eggs
3/4 C oil
1/4 C water
2 t. vanilla
1 C blueberries (optional, but really delicious)

Combine all dry ingredients then mix in the carrots. In a separate bowl beat eggs, oil, water and vanilla and add to dry mixture. Fold in blueberries and bake for 20 minutes at 350.

Julie’s Blueberry Spinach Salad

Toss together:
1 lb. fresh spinach or Bibb lettuce
1 ½ C. fresh blueberries
4 Oz. crumbled blue (or feta) cheese
2/3 C. toasted pecans or walnuts

Dressing
Combine:
½ C. cvegetable oil
3 T. blueberry, white wine or raspberry vinegar
1 t. Dijon mustard
1 t. sugar
Salt to taste

Frozen Fruit Dessert

Combine:
1 ½ gallon raspberry sherbet, softened
1 16 oz. can crushed pineapple with juice
5 sliced bananas
1 large bag frozen strawberries
1 large bag frozen blueberries
Refreeze in Tupperware container.
Soften a little before serving.
Serve with
A cookie

Blueberry Crunch

Mix together:
2 T. flour
¼ t. salt
½ C. sugar
Stir in:
1 pt. blueberries
2 T. lemon juice
½ C. water or
blueberry juice
Spread into an 8 x 8 inch pan.
Combine & sprinkle on top::
¼ C. flour
½ C. oatmeal
¼ C. brown sugar
½ t. salt
¼ C. shortening
Bake for 25 minutes at 375 degrees.
Serve with:
Vanilla ice cream or
Whipped cream topping

Northwest Cobbler

Use Dan’s famous peach cobbler recipe with a combination of blueberries, raspberries, blackberries instead of peaches.