Sydney's Original Exotic Fruit Wholesaler
Blueberries are the fruits of a shrub that belong to the heath (Ericaceae) family whose other members include the cranberry and bilberry as well as the azalea, mountain laurel and rhododendron. Blueberries grow in clusters and range in size from that of a small pea to a marble. They are deep in color, ranging from blue to maroon to purple-black, and feature a white-gray waxy “bloom” that covers the berry’s surface and serves as a protective coat. The skin surrounds a semi-transparent flesh that encases tiny seeds. Cultivated blueberries are typically mildly sweet, while those that grow wild have a more tart and tangy flavor.
Preparation:
Fresh berries are very fragile and should be washed briefly and carefully and then gently patted dry if they are not organic. Wash berries just prior to use to not prematurely remove the protective bloom that resides on the skin’s surface. If you know the source of either wild or organic berries try not to wash them at all.
Growing Regions:
Blueberries are grown from Far North Qld in the Atherton tablelands and as far south as Tasmania. The are also grown in Vic, S.A. W.A.
Seasonality :
Blueberries are available ALL YEAR round, however the peak production occurs from November to February.
Blueberry Muffin
Ingredients:
1 Cup All-purpose flour.
3/4 Cup Whole-wheat pastry flour.
3/4 Cup Sugar.
1 Tea Spoon Baking powder.
1 Table Spoon Finely shredded lemon peel.
2 Egg whites.
2/3 Cup Buttermilk.
1/3 Cup Applesauce.
1 Tea Spoon Vanilla.
1 Cup Fresh or frozen blueberries. (Don't thaw frozen berries)
Method :
Preheat the oven to 200-210 degrees Celcius. Spray six large, 3-inch muffin cups with nonfat, nonstick spray and set aside.
In a large bowl, stir together both flours, sugar, baking powder and lemon peel, making sure all is evenly distributed. Make a well in the center of the mixture.
In a small bowl, beat the egg whites until foamy. Stir in the buttermilk, applesauce and vanilla. Add the liquid mixture to the dry mixture and stir until just moistened. Fold in the blueberries.
Spoon the batter into the prepared cups, filling each 3/4 full. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then remove them to cool on a wire rack.
NOTE: For standard-sized muffins, bake for 18 to 20 minutes or until done.
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