Like Starbucks Blueberry Recipes

Steps:

• Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
• Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
• Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
• Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).

Steps:

• Preheat oven to 400 degrees. Grease cookie sheet lightly with butter or oil.
• In large bowl, combine flour, oats, baking soda, baking powder and dash of salt. Add in vegan sugar, butter (softened), lemon juice, and soymilk and mix until just combined.
• Stir in blueberries and/or raspberries LAST and gently mix. Do not over mix!
• (Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.)
• Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.

Steps:

• Stir almonds, walnuts, baking powder, and salt in a bowl.
• In a separate bowl, lightly whisk the eggs, and, then, add the melted butter, water, vanilla, Xylitol (or sweetener of your choice) and whisk until combined.
• Add the "wet" ingredients to the "dry" ingredients and stir until combined.
• Fold in frozen blueberries.
• Divide the batter among 8 muffin tins lined with paper cups and sprayed with Pam.
• Bake at 350 F for about 20 minutes.

Steps:

• Cream butter and sugar together until light and fluffy. Add egg and mix well. Sift dry ingredients together. Add flour mixture to the butter mixture, alternating with milk. (Begin and end with flour for the best texture. Not sure why, but this works.) Toss blueberries with lemon rind and gently fold into batter. Do not over-mix.
• Fill 12-cup muffin tin with paper cups or grease with butter. Fill 2/3 full with batter.
• Bake in preheated 375F oven for 15-20 minutes. Remove from tins and cool on rack.