Description
The distinctive allure of wild blueberries in a velvety-sweet gel creates an entirely delightful and robust blueberry experience. The natural sweetness, brilliant blue colour and fresh taste make our wild blueberry preserves ideal for savoring on its own or as an ingredient for boldly flavoured recipes. The distinctive allure of wild blueberries in a velvety-sweet gel creates an entirely delightful and robust blueberry experience. The natural sweetness, brilliant blue color and fresh taste make our Wild Blueberry Preserves ideal for savoring on its own or as an ingredient for boldly flavored recipes like our Ingredients Wild Blueberries Sugar Cane Sugar Concentrated Lemon Juice Fruit Pectin Nutrition Facts Sery Size 1 Tablespoon (20g), Servings : about 18, Amount Per Serving : Calories 50, Total Fat Og (0% DV), Sodium 0mg (0% DV), Total Carb 13g (4% DV), Sugars 13g, Protein Og. 'Percent Daily Values (DV) are based on a 2,000 calorie diet. Recipes Bonne Maman Blueberry Preserves Dressing Blueberries provide a sweet, yet not overwhelming flavor that is a perfect complement to any summer salad. This simple vinaigrette features Bonne Maman Blueberry Preserves, Dijon mustard, and balsamic vinegar. view larger Ingredients: 1/2 cup Bonne Maman Blueberry Preserves 2 tbsp Balsamic Vinegar 2 tbsp Dijon mustard ¼ cup olive oil ¼ cup water ½ lemon (juiced) salt & pepper to taste Directions: Add all the ingredients into an empty Bonne Maman jar, and then close the top. Shake jar until all the ingredients are thoroughly mixed and dressing is an even consistency. Refrigerate or serve right away. Wild Blueberry Muffins view larger Ingredients: Ingredients: Muffins 1 cup frozen blueberries 1 1/8 cups sugar (8 ounces) 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces) 2 1/2 teaspoons baking powder 1 teaspoon table salt 2 large eggs 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly 1/4 cup canola oil 1 cup buttermilk (If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk) 1 1/2 teaspoons vanilla extract 1/4 cup Bonne Maman Wild Blueberry preserves Ingredients: Lemon-Sugar Topping 1/3 cup sugar (2 1/3 ounces) 1 1/2 teaspoons finely grated zest from 1 lemon Directions: For the Topping Stir together sugar and lemon zest in small bowl until combined; set aside. For the Muffins Adjust oven rack to upper-middle position and heat oven to 425°. Spray standard muffin tin with nonstick cooking spray. Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and frozen blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.) Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of Bonne Maman Wild Blueberry Preserves into center of each mound of batter. Using skewer, gently swirl preserves filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving. Makes 12 muffins