RECIPES | berrydaze

Berry Daze Blueberry Lavender Mint Lemonade

Ingredients:

3 cups sugar +/-

4 cups hot water

14 cups filtered cold water

Zest of 2 lemons

14 +/- lemons

1/2 cup lavender buds

30 sprigs of lavender

1 cup Berry Daze blueberries

2 long sprigs of spearmint

Directions:

Add sugar into a 2 1/2 gallon jug

Add hot water to dissolve sugar

Add lemon zest

Slice and squeeze 3 lemons and add to jug

Squeeze juice of at least 8 - 10 lemons into bowl, remove seeds and add to jug.

Place lavender buds and sprigs into infuser

Smash blueberries into separate bowl and pour them into infuser

Add filtered cold water to the jug

Place infuser into jug and move up and down several times to release lavender

and blueberry juice and flavor

Add spearmint to jug

Stir around several times to release mint oil

Let sit for 10 -12 hours or overnight.

Pour enough ice into jug to fill and enjoy!

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Berry Daze Blueberry Crumble Muffins

Ingredients:

Crumble Top:

1/2 cup all purpose flour

1/2 cup sugar

1/2 tsp cinnamon

1/4 cup melted butter (salted or unsalted)

1 whole lemon zest

Blueberry Muffins:

1 1/2 cups all purpose flour

3/4 cup sugar

2 tsp baking powder

1/4 tsp salt

2 whole lemon zest

2 1/2 tbsp melted butter (salted or unsalted)

3 tbsp Greek non-fat plain yogurt

1 large egg

2/3 cup milk

2 cups Berry Daze fresh blueberries

Instructions:

Preheat oven to 375 degrees fahrenheit

Line muffin pan with 12 baking liner cups

Crumble top:

Make crumble topping. In a small bowl whisk to combine flour, sugar and cinnamon. Pour in the melted butter and mix until crumbs form. Chill in the refrigerator until you finish blueberry muffin mix.

Muffin mix:

In a large bowl, whisk to combine flour, sugar, baking powder, salt and lemon zest.

In a separate large bowl, whisk to combine melted butter, yogurt, egg and milk. It may appear lumpy.

Add wet ingredients to dry ingredients and stir just enough to bring the batter together until thick and lumpy. Do not over stir.

Fold in Berry Daze blueberries just enough to distribute evenly.

Using a 1/4 measuring cup or ice cream scoop, fill baking liner cups to the top.

Remove crumble topping from the refrigerator, break up crumbs and sprinkle topping onto each muffin.

Bake for 26-30 minutes until crumble topping is golden brown. To make sure muffins are done, gently press your fingertip on top center of muffin. It should spring back to touch.

Muffins can be enjoyed warm out of the oven or cooled.