Breakfasts

Blueberry Oatmeal Muffins

Recipe from The Millen’s

Ingredients:
1 cup all purpose flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
¾ cup rolled oats
½ cup lightly packed brown sugar
1 egg
1 cup milk
¼ cup melted margarine
¾ cup fresh or frozen wild blueberries

Preparation:
Stir dry ingredients together. Add sugar and rolled oats. Beat together in a large bowl egg, milk and melted margarine. Add the dry ingredients and stir just until moistened. Fold in blueberries.

Bake 375F for 20 minutes or until brown.

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Blueberry Smoothie

Ingredients:
1/2 cup nonfat or 1 percent lowfat milk
1/2 cup non fat plain yogurt
1 cup frozen blueberries (unsweetened)
1 teaspoon honey

Preparation:
Put all ingredients into a blender and blend until smooth.

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Blueberry Pancakes

Ingredients:
1 1/3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1 egg
1 cup milk (or buttermilk is great too, if you have it)
3 Tbsp. melted butter or vegetable oil
1/4 tsp. vanilla
1 cup fresh blueberries (* or frozen, see note below)

Preparation:
In a bowl, combine flour, baking powder, salt and sugar. In a small bowl, beat egg thoroughly then add milk (or buttermilk) and combine thoroughly.

Make a well in the dry ingredients and slowly add the egg-milk mixture. Add the melted butter and vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.

Drop by 1/4 cupfuls on medium-hot pancake griddle or non-stick pan. Sprinkle with fresh blueberries. Cook pancakes until they are filled with bubbles and the under-side in golden brown. Turn and brown the other side.

Serve with butter, maple syrup and a dusting of icing sugar.

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Strawberry Smoothie

Ingredients:
8 Strawberries
2 overripe bananas, coarsely chopped
3 Cups Milk
1 cup Vanilla-flavoured yogurt

Preparation:
Blend the strawberries, banana, milk and yogurt in a blender
Blend until smooth
Serve chilled

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Look what we found this morning! Fresh local strawberries are getting close! ... See MoreSee Less
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The guys were busy the last couple of nights protecting these blossoms from frost. Rule of thumb is a month from blossom to fruit to eat. Looking forward to a strawberry shortcake early June! ... See MoreSee Less
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2 months ago

Millen Farms
Our friend and partner, The Kilted Chef, created a delicious side salad option for any meal. If you're looking to "class up" your salad option, this is the way to go about it! Classic Wedge SaladINGREDIENTS 1 Iceberg Lettuce cut into 6 wedges1 carrot cut into long shred½ cup wild blueberries¼ cup pumpkin seeds2 green onions cut along the biascreamy honey dressingcandied baconCreamy Citrus Honey Dressing1 cup mayonnaise1 cup sour cream½ cup honey1 clove minced garlic½ lemon juiceCandied Double Smoked Bacon½ lb double smoked bacon¼ cup maple syrupINSTRUCTIONS Wedge Salad:Simply remove the core of the iceberg lettuce and cut into 6 wedgesPlace on your plate and cover with dressing, top with carrots, wild blueberries, pumpkin seeds, green onions and top with candied bacon.Creamy Citrus Honey Dressing:Combine mayonnaise, sour cream, honey and garlic. Mix together. Refrigerate for 1 hour and you are ready to serve.Candied Double Smoked BaconCut ½ pound bacon in lardon; ¼ inch squares then saute them in a frying pan on high heat.Let sit until they start to brown, then turn on all four sides.Once lardon are cooked, place them on paper towel to absorb the grease. Wipe your pan dry, then bring the bacon back to the pan.Once it heats up again, pour ¼ cup maple syrup to a boil, then let reduce slowly until it coats each piece.Let cool on parchment paper. Use as a garnish for your salad, etc.If you're looking for this recipe (and more), be sure to check out the blog section on our website! You can find this recipe using the link below: canadianwildblueberries.ca/classic-wedge-salad/ ... See MoreSee Less
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