Recipe: Warm Blueberry Muffin Sipper
Sunday, January 1, 2017


1 (16-ounce) package frozen unsweetened blueberries
1/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons ground cinnamon
4 1/2 cups 2% or whole milk
Whipped cream, optional
Ground cinnamon, optional
Place blueberries in 2-quart microwave-safe casserole. Cover and microwave on high for 5 to 7 minutes or until berries are very soft, stirring every 2 minutes. Use potato masher to crush berries. Press through fine mesh sieve, removing seeds and skins. Reserve juice (should have about 1 cup juice).
In large saucepan stir together flour, sugar and 2 teaspoons cinnamon. Gradually stir in milk. Cook and stir over medium heat until just boiling. Immediately remove from heat. Gradually whisk in blueberry juice.
Immediately pour into six 8- to 10-ounce mugs. If desired, top with whipped cream and additional cinnamon.
By Milk Means More,  Published on Milk Means More - United Dairy Industry of Michigan (
This was printed in the December 25, 2016 - January7, 2017 edition

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