I have a large bag of frozen blueberries sitting in my freezer leftover from summer smoothie making. In the winter, I just can't drink anything cold.
On Sundays we usually have pancakes for breakfast and since I had a whole bunch of very ripe bananas, I decided to try a banana blueberry pancake, which I've never had before. Z1 loves banana chocolate chip so I just made up the batter for pancakes* (adding two mashed bananas). For half of the pancakes, I used chocolate chips and for the other half I used blueberries. (I don't mix the add-ons into the batter--I just drop them onto the uncooked side of the pancake while it's cooking. I got this tip from Alton Brown and I have to say, this works out a whole lot better.)
Well, it turns out that I really like the banana blueberry combination so yesterday, I decided to do the same combo in a muffin. Weeks ago I found the best banana chocolate chip muffin recipe I have tried so far. It's super moist and delicious and all that. I've substituted nuts for the chocolate chips and so yesterday I thought, "Why not try blueberries?" I did and it was really good. Even Z1 who's not a fan of blueberries was gobbling them up.
I had wanted to raise a berry bush in the back last year and didn't get around to doing it. This coming year, though, I think it would be a great idea. I really liked these muffins and we use lots of blueberries for smoothies and stuff. Supposedly, berries are pretty straightforward to grow so I'm kind of excited to try.
*I have since decided that the recipe does indeed need 1/4 cup of extra liquid which is what the original recipe calls for. So the recipe I am using looks like this:
Pancakes Like Mom Used to Make (Except Vegan)
2 cups unbleached all purpose flour
1/2 tsp sea salt
1 1/2 tsp aluminum free baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp sugar
1/4 cup vegetable oil (or other flavorless oil)
1 1/2 cups soy milk
1/4 cup water
1 tsp. apple cider vinegar
1 tsp. vanilla extract
Put your oven on "keep warm".
In a large bowl, sift all the dry ingredients together. In another bowl, mix the wet ingredients. Add the dry to the wet and stir until everything is well combined and all the lumps are gone.
Oil your griddle or pan lightly with some flavorless oil. Pour 1/3 cup batter onto skillet and cook until bubbles start to form on the top or until the bottom side of pancake is as brown as you'd like. Flip and cook the other side.
Makes 8 pancakes.