August 16, 2019 at 3:55am | Barb Huntley
The Alaska Blueberry Festival is August 17 & 18 at the Alyeska Resort. To prepare yourself for the blueberry filled weekend, we’ve found two delicious blueberry recipes for you to try! Both recipes are from local food blogger, Alaska From Scratch.

Lemon Blueberry Muffins
Yields: 1 dozen muffins
For the Cinnamon Crumble Topping:
½ cup of sugar
½ cup flour
1 teaspoon cinnamon
pinch of salt
¼ cup cold butter, cubed

For the Muffins:
1 ½ cups flour
¾ cup of sugar
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon lemon zest (I used the zest of two small Meyer lemons)
1/3 cup vegetable oil
1/3 cup milk
1 egg
2 cups blueberries*

In a small mixing bowl, stir together the sugar, flour, cinnamon, and salt. Add the cubed butter and, using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Place topping mixture into the refrigerator while you prepare the batter.

Preheat oven to 400. Line a 12-count muffin tin with paper liners.
In a larger mixing bowl, stir together the flour, sugar, baking powder, salt, and lemon zest. In a small bowl, whisk together the oil, milk, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir together until just combined (no need to get all the lumps out when making muffins; over mixing the dough produces dense muffins). Gently fold in the blueberries into the mixture.

Divide the batter between the twelve muffin cups. Sprinkle each muffin generously with the crumble topping. You will likely have a little topping leftover.

Bake the muffins 20-22 minutes (if using frozen berries, bake 24-26 minutes instead) until cooked through and golden. Allow cooling at least 15 minutes before removing from the pan. <>

Babyback Ribs with Blueberry Bourbon BBQ Sauce
Makes 1 rack

For the dry rub:
1/4 cup brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

For the barbecue sauce:
1 tablespoon vegetable oil
1 red onion, chopped
3 garlic cloves, minced
1 large chipotle pepper, chopped (from a can of chipotles in adobo)
1/2 cup bourbon
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/3 cup apple cider vinegar
1 teaspoon liquid smoke
2 tablespoons molasses
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups fresh blueberries

In a small bowl, stir together the brown sugar, chili powder, cumin, dry mustard, garlic powder, salt, and pepper. Place the ribs on a rimmed baking sheet. Sprinkle all of the dry rub over both sides of the ribs and rub it into the meat to adhere. Allow the ribs to sit in the dry rub for 30 minutes at room temperature.

Preheat oven to 300 degrees. Tightly wrap the pan of ribs in aluminum foil. Bake the ribs for 90 minutes, or until the meat starts pulling away from the bone and is tender.

Meanwhile, make the barbecue sauce. In a large saucepan over medium heat, sauté the onions in the vegetable oil until tender. Add the garlic and chipotle and sauté two minutes more. Deglaze the pan with the bourbon. Add the ketchup, Worcestershire sauce, vinegar, liquid smoke, molasses, brown sugar, salt, and pepper. Stir to combine. When the sauce starts to bubble, add the blueberries. Using a potato masher, mash the blueberries as they cook in the pot. Turn the heat down to low and allow the sauce to thicken and simmer 30 minutes. Taste the sauce and add more brown sugar if needed. Keep warm. Note: if you like your barbecue sauce smooth, you can use an immersion blender or carefully transfer the sauce to a standard blender at this stage. The sauce pictured has not been blended.

Turn the heat on the oven up to 375 degrees. Remove the foil from the ribs. Brush the ribs liberally with the blueberry bourbon barbecue sauce. Return the ribs to the oven for another 30 minutes. Serve the ribs with extra sauce on the side.
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