MOST Americans will have made blueberry muffins for Sunday breakfast - not from their grandmother's recipe, but from a packet mix including tinned blueberries. This is not necessarily to be sneered at: blueberries tin (and freeze) well. Anne Willan, the British cookery writer, was so impressed by this muffin recipe, which she found on the side of a sack of flour, that she included it in her book Real Food.


Makes 12

Ingredients: 10oz/300g blueberries

12oz/375g wholewheat flour

2tsp baking powder

1tsp bicarbonate of soda

3/4 tsp salt

5oz/150g sugar

1tbs wheatgerm

2 eggs

1 1/2 oz/45g melted butter

Grated rind and juice of 1 large orange

Preparation: Heat oven to 400F/200C/Gas 6 and butter the muffin tins. Rinse, dry and pick over blueberries; if frozen, do not defrost. Sift together flour, baking powder, bicarbonate of soda and salt. Stir in sugar and wheatgerm. In a separate bowl, beat eggs until frothy. Stir in orange rind, juice and butter. Make a well in the flour, add orange mixture, plus a little water if necessary, and lightly stir. Add blueberries. Do not over-mix: the batter should be slightly lumpy. Spoon batter into tins and bake for 20 to 25 minutes. Serve warm.

BLUEBERRIES are not just for breakfast. The Silver Palate Cookbook, by Lukens and Rosso, suggests blueberry glazes for chicken, mayonnaises infused with blueberry vinegar, blueberry zabaglione. Here follows their recipe for a lemon-blueberry tart.


Serves 8

Ingredients: 8fl oz/225ml lemon juice

5tbs finely grated lemon zest

4oz/110g melted butter

6 eggs, lightly whisked

8oz/225g sugar

9in shortcrust, baked blind

10oz/275g blueberries, rinsed, sorted and dried

Preparation: Preheat oven to 400F/200C/ Gas 6. Whisk lemon juice, grated zest and butter in a bowl. Beat in eggs and sugar. Pour into shortcrust shell and bake for 20 minutes, or until golden brown. Arrange blueberries over filling. When cool, dust with icing sugar.