Blueberry Delights - - The News for South Mississippi

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Blueberry Delights

Blueberry Delights

It's June and that means Mississippi Blueberries are getting ready to be picked!  These delicious berries pack a nutrient dense wallop with one-half cup of berries having only 50 calories, low fat, no cholesterol, 13 grams carbohydrates, good dietary fiber and vitamin C. 

Select berries with a dark purple to black-blue skin color highlighted with a silver sheen called "bloom".  Store in the refrigerator.  Freeze blueberries immediately without washing.  Wash berries under cool running water before eating or cooking the berries.

This Saturday is the Blueberry Jubilee in Poplarville.  Don't miss out on the fun.  Plan a family trip but be sure to save room in the car to bring home some delicious blueberries or a blueberry bush to grow your own in your home landscape.  Here are two of my all-time favorite blueberry recipes.  Enjoy!

To Die For Blueberry Muffins

  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • 1/3 cup all-purpose flour
  • ¼ cup butter, cubed
  • 1 ½ teaspoons ground cinnamon

Preheat oven to 400 degrees F.  Grease muffin cups or line with muffin liners.  Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder.  Place vegetable oil into a 1-cup measuring cup; add the egg and enough milk to fill the cup.  Mix this with flour mixture.  Fold in blueberries.  Fill muffin cups right to the top; and sprinkle with crumb topping mixture.  To make crumb topping:  Mix together ½ cup sugar, 1/3 cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon.  Mix with fork, and sprinkle over muffins before baking.  Bake for 20-25 minutes in a preheated oven, or until done.

Blueberry Sausage Breakfast Treat

  • ¾ lb sausage, pork
  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup butter
  • ½ cup sugar
  • ¼ cup sugar, brown
  • 2 eggs
  • 8 oz sour cream
  • 1 cup blueberries
  • ½ cup pecans, chopped


  1. Day before:  Cook sausage and drain well. Stir together flour, baking powder and baking soda.
  2. In large mixing bowl, beat butter until fluffy.  Add sugars and beat until well-blended. Add eggs, one at a time, beating well after each. Alternate adding flour mixture and sour cream to creamed ingredients; mix well. Fold in sausage and berries. 
  3. Pour batter into ungreased 13"x9"x2" baking pan. Sprinkle pecans on top. Refrigerate overnight.
  4. Preheat oven to 350. Bake 35-40 minutes, until done. Cook on wire rack.

For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service    
(228) 865-4227

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