Blueberry Muffin Sipper
Betcha haven’t tried this before. We stuffed the flavors of a homemade blueberry muffin into a mug. And with little sugar and no caffeine, this is a great hot beverage for those looking for low-sugar or decaffeinated options. Supercharged with blueberries (they’re full of brain-boosting antioxidants), seasoned with a little bit of cinnamon and nutmeg and topped with whipped cream. It’s great with brunch or for winding down at night on account of the no caffeine. And it makes a lovely party drink because it’s just so much fun and so tasty. We’ve included instructions on how to make it ahead of time, so party or family brunch prep is that much easier.
I guess you could just drop a blueberry muffin into a blender with some milk and see how that turns out. (Actually, we tried that. This recipe is better.)
Ingredients
- 1 package (16 ounces) frozen unsweetened blueberries
- ¼ cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons ground cinnamon
- 4 ½ cups milk (2% or whole)
Optional Toppings:
- Whipped cream
- Ground cinnamon or nutmeg
Directions
Step 1: Place blueberries in 2-quart microwave-safe casserole. Cover and microwave on high for 5 to 7 minutes or until berries are very soft, stirring every 2 minutes. Use potato masher to crush berries. Press through fine mesh sieve, removing seeds and skins. Reserve juice (should have about 1 cup juice).
Step 2: In large saucepan stir together flour, sugar and 2 teaspoons cinnamon. Gradually stir in milk. Cook and stir over medium heat until just boiling. Immediately remove from heat. Gradually whisk in blueberry juice.
Step 3: Immediately pour into six 8- to 10-ounce mugs. If desired, top with whipped cream and additional cinnamon or nutmeg.
Make Ahead Directions
Prepare recipe through Step 1 above. Cover and refrigerate juice for up to 1 week or freeze juice for up to 1 month. Before serving, in small saucepan warm chilled or frozen blueberry juice over medium heat until just hot. Continue with recipe starting with Step 2 above.