I steamed all 8.78 lbs of them, mashed and added a little brown sugar and unsalted butter, and stored them in ziplock freezer bags lying flat for easy rewarming.
Next, I was actually looking for a good breakfast blueberry muffin that I could make a couple batches of and freeze, but instead I found this GREAT blueberry muffin strussel recepie that is probably more of a dessert muffin. I found it on a site called supercook.com. This site is pretty awesome. You can tell them every ingredient in your house and they will tell you what recipies you can make.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries (I used frozen)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubbed
1 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done. Serves 8.