Who doesn't love blueberries? Our Orchard Gold Supreme Blueberries are the juiciest, sweetest blueberries we can find - perfect for all kinds of creations!
Blueberry Crumble Bars
Crumble and Crust
To make the crumble and crust, in a large bowl, mix butter, flour, oats, and sugar together. The mixture should be like sand, with some larger crumble pieces.
1/2 cup melted butter
1 cup flour
3/4 cup rolled oats
1/2 cup white sugar
1/4 cup soft brown sugar
2 cups Orchard Gold Supreme Blueberries
1/3 cup white sugar
2 Tbsp lemon juice
2 tsp cornflour
Preheat oven to 180°C and line a flat pan, about 20cm x 20cm.
Put 1 cup of crumble aside (for the top crumble), and press the remaining crumble into your pan quite firmly.
To make the blueberry filling, in the same (now empty) bowl, stir the blueberries, sugar, lemon juice, and cornflour until the blueberries are well coated. Pour the blueberries, and any liquid sugar in the bowl, evenly over the crumble base.
Take the crumble that was put aside and sprinkle over the blueberry filling evenly.
Bake for 55 minutes or until the crumble is pale golden and the filling has 'set'. Allow the bars to cool completely before cutting
No-Fuss Blueberry Muffins
3 cups self-raising flour
1 cup white sugar
1 tsp cinnamon
125g butter (melted)
1 cup milk
1 tsp vanilla essence
1 cup Orchard Gold Supreme Blueberries
2 tsp white sugar
1 tsp cinnamon
Preheat oven to 200ºC. Line or grease muffin trays.
Remove from the oven and wait 5 minutes before removing to a wire rack to cool completely
In a medium bowl, mix together all dry ingredients.
In a separate bowl, mix together the eggs, milk, and vanilla.
Add the egg mixture and melted butter to the dry ingredients, gently mix together, adding in the blueberries before fully combined.
In a small bowl, combine the topping white sugar and cinnamon.
Divide mixture into the muffin trays and sprinkle each one generously with cinnamon sugar.
Bake for 12 - 15 mins, until the tops are golden and the muffins spring back when gently pushed.