Instructions

1. Create your own homemade granola by combining 1 cup of dried blueberries with 3 cups of rolled oats, 1/2 cup of sunflower seeds, 1/2 cup of almonds, 1/4 cup of wheat germ, 1/2 cup of brown sugar, and 1 tbsp. of cinnamon. Add 1/2 cup of melted butter and 1/2 cup of honey to the dry ingredients and mix them well. Put the mixture in a 13-by-9-inch baking tray and bake it in a 350-degree Fahrenheit oven for 15 minutes. Stir the mixture every five minutes. Remove the granola from the oven, allow the mixture to cool, and store it in a sealed container.

2. Use dried blueberries when you are making a recipe that produces a thick or heavy batter that would normally cause fresh or frozen blueberries to break or bleed. Make blueberry muffins by combining 1 3/4 cups of flour, 2 1/2 tsp. of baking powder, 1/2 tsp. of baking soda, 3/4 tsp. of salt, 1/4 cup of sugar, and 1 cup of dried blueberries in a large bowl. Add one egg, 1 cup of milk, and 4 oz. of melted butter. Mix well and pour the mixture into greased muffin tins. Bake at 400 degrees Fahrenheit for 25 minutes. Create mini blueberry muffins by using a mini-muffin tin and adjusting the baking time to 12 to 15 minutes.

3. To rehydrate dried blueberries, add 1 cup of blueberries and 1 cup of water to a bowl. Mix well, cover the blueberries and refrigerate them overnight. Add the rehydrated blueberries to recipes for pancakes, cakes and muffins. Make blueberry sauce by adding 3 cups of the rehydrated blueberries to a sauce pan containing 1 cup of sugar, 1/2 tbsp. of cornstarch, 2/3 cup of water, 1 tbsp. of lemon zest, 1/8 tsp. of cinnamon, and 1/8 tsp. of salt. Cook over medium heat until the liquid thickens. Taste the sauce and add more sugar if necessary. Let the blueberries cool and store them in the refrigerator.