BLUEBERRY MUFFINS

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 large egg

1/2 cup milk

¼ cup melted butter

1 cup fresh blueberries

Stir together flour, baking powder, salt and sugar. Stir in the egg the milk and the butter until the mixture is moistened. There will be some lumps in it. Fold in blueberries. Fill buttered muffin pans ¾ full. Bake at preheated 375-degree oven for 20 to 25 minutes.

MARTHA TURNER’S EASY BLUEBERRY PIE

One 9-inch pie shell that is baked

2 1/2 cups fresh blueberries

1 cup of sugar

3 tablespoons cornstarch

¼ cup water

1 tablespoon margarine or butter

1 teaspoon vanilla

1 4-ounce container of Cool Whip

This is layered. First, place 1¼ cup of blueberries into pie shell, spread evenly and set aside. Combine 1 cup of blueberries, the sugar, cornstarch and water in pan and cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Stir in the butter and vanilla. When this is cool, pour it over the blueberries already in the pie shell. Let it chill in refrigerator for several hours and spread whipped topping over the top and decorate top with fresh blueberries.

MARTHA TURNER’S BLUEBERRY DUMP CAKE

One 20-ounce can crushed pineapple with juice

3 cups fresh blueberries

¾ cup sugar

1 yellow cake mix

1 stick of margarine or butter

1 cup chopped pecans

¼ cup sugar

optional whipped cream or Cool Whip

Grease a 9” by 13’’ pan and pour in the can of pineapple. Add the blueberries and sprinkle ¾ cup sugar over the blueberries. Sprinkle dry cake mix over the top of the berries. Melt the margarine and drizzle over the cake mix. Mix together remaining sugar and nuts and put that over the cake mix. Bake 350 degrees for 30 to 40 minutes until puffy and brown on the top. Cool and top it with whipped cream or Cool Whip.