Wyman’s

General Mills

Betty Crocker

Close-up of wild blueberries

Wild Blueberries. Wildly Delicious Recipes.

Wild blueberries aren’t just a super fruit, they’re a super flavorful addition to countless fan-favorite recipes. Here’s a few of our fan-favoritest.

Blueberry muffins in muffin tin

A serving of wild blueberry peach cobbler in a bowl alongside a box of Better Crocker muffin mix

A cutting board of sliced lemon wild blueberry bread with icing

Chai Spice Streusel-Topped Blueberry Muffin Bread

Wild Blueberry Muffins

A delicious and unique muffin recipe using wild blueberries.

Blueberry muffins in muffin tin
  • Prep Time: 15 minutes
  • Total Time: 55 minutes
  • Servings: 36

Ingredients

  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs

Instructions

  1. Heat oven to 425°F. Place miniature paper baking cup in each of 36 mini-muffin cups, or grease bottoms only of muffin cups.
  2. Drain Blueberries (from muffin mix); rinse and set aside. In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Gently stir in blueberries. Spoon about 1 tablespoonful batter into each muffin cup so cups are about two-thirds full.
  3. Bake 11 to 14 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan.

Nutrition

Calories
60
Total Fat
2.5g
Total Carbohydrate
9g
Sugars
5g

Recipe brought to you by Authors: Wyman’s, General Mills, Betty Crocker

Blueberry Peach Cobbler

A delicious and unique muffin recipe using wild blueberries.

A serving of wild blueberry peach cobbler in a bowl alongside a box of Better Crocker muffin mix
  • Prep Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Servings: 6

Ingredients

Fruit Mixture

  • 8 medium fresh peaches (about 2 lb), peeled, each cut into 6 wedges
  • 1 cup fresh blueberries
  • 1 tablespoon cornstarch
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • Dash salt

Cobbler Topping

  • 1 cup Original Bisquick™ mix
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons milk
  • 2 tablespoons butter or margarine, softened
  • 2 tablespoons granulated sugar
  • 2/3 cup chopped walnuts
  • 2 teaspoons milk, if desired
  • 1 tablespoon coarse sugar

Instructions

  1. Heat oven to 400°F. In medium bowl, stir together fruit mixture ingredients; let stand 10 minutes to allow sugar to pull juices from peaches. Transfer to ungreased 8-inch square (2-quart) glass baking dish. Bake uncovered about 10 minutes or until fruit is bubbling. Remove from oven; stir. Bake 10 to 12 minutes longer or until bubbly around edges (fruit must be hot in middle so biscuit topping bakes completely).
  2. Meanwhile, in medium bowl, stir all biscuit topping ingredients except 2 teaspoons milk and coarse sugar until firm dough forms.
  3. Drop dough by 6 spoonfuls onto warm fruit mixture. Brush dough with 2 teaspoons milk. Sprinkle with coarse sugar.
  4. Bake 25 to 30 minutes or until biscuits are deep golden brown and bottom of center biscuit is no longer doughy. Cool 10 minutes on cooling rack. Serve warm.

Nutrition

Calories
380
Protein
5g
Total Fat
15g
Total Carbohydrate
55g
Sugars
37g

Recipe brought to you by Authors: Wyman’s, General Mills, Betty Crocker

Lemon Blueberry Muffin Bread

A delicious and unique muffin recipe using wild blueberries.

A cutting board of sliced lemon wild blueberry bread with icing
  • Prep Time: 15 minutes
  • Total Time: 2 hours 10 minutes
  • Servings: 8

Ingredients

Bread

  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 1/2 cup water
  • 1/4 cup butter, melted
  • 2 eggs
  • 1 tablespoon lemon zest

Glaze

  • 3/4 cup powdered sugar
  • 1 to 2 tablespoons lemon juice

Instructions

  1. Heat oven to 375°F. Grease bottom only of 8x4-inch loaf pan. Drain blueberries; rinse and set aside.
  2. In medium bowl, stir muffin mix, water, melted butter, eggs and lemon zest just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan.
  3. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove to cooling rack. Cool completely, about 1 hour.
  4. In small bowl, beat powdered sugar and 1 tablespoon of the lemon juice with whisk until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1/2 teaspoon at a time. Spread over loaf. Store loosely covered at room temperature.

Nutrition

Calories
270
Protein
2g
Total Fat
8g
Total Carbohydrate
47g
Sugars
30g

Recipe brought to you by Authors: Wyman’s, General Mills, Betty Crocker

Chai Spice Streusel-Topped Blueberry Muffin Bread

A delicious and unique muffin recipe using wild blueberries.

Chai Spice Streusel-Topped Blueberry Muffin Bread
  • Prep Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Servings: 8

Ingredients

Spice Mixture

  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Streusel

  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons cold butter, cut in small pieces

Bread

Glaze

  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk

Instructions

  1. Heat oven to 375°F. Grease bottom only of 8x4-inch loaf pan. In small bowl, mix cardamom, cinnamon and ginger until blended. Set aside.
  2. In medium bowl, mix flour, brown sugar and 1/4 teaspoon of the spice mixture until blended. Cut in 2 tablespoons cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
  3. Drain blueberries; rinse and set aside. In medium bowl, stir muffin mix, water, 1/4 cup melted butter, eggs and remaining spice mixture just until blended (batter will be lumpy). Gently stir in blueberries. Pour into pan. Sprinkle streusel evenly over batter.
  4. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen sides of loaf from pan; remove to cooling rack. Cool completely, about 1 hour.
  5. In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with spoon over top. Store loosely covered at room temperature.

Nutrition

Calories
340
Protein
4g
Total Fat
12g
Total Carbohydrate
54g
Sugars
33g

Recipe brought to you by Authors: Wyman’s, General Mills, Betty Crocker

A Flavorful Tale of Four Seasons

Before our wild blueberries make their way into your delicious recipes, they go on quite the amazing journey through all four seasons.

In the cold winter months, our berries hibernate. And though on the surface you merely see reddish brown stems under a snowy blanket, beneath the soil, preparation for spring has already begun.

Photo of Winter landscape

Learn More

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