Betty’s Blueberry-Banana Smoothie Recipe

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In this video, Betty demonstrates how to make a Blueberry-Banana Smoothie. This smoothie is composed of frozen blueberries and bananas, vanilla yogurt, milk, and sugar or sweetener. There is no need for ice chips, since the fruit has been frozen ahead of time.

Ingredients:

½ cup frozen blueberries (My Quick Tip 94 is about freezing fruit for making smoothies.)
¾ cup frozen banana slices
6-oz. container vanilla-flavored yogurt
½ cup skim milk
¼ cup sugar (I prefer artificial sweetener.)

In a blender, add ½ cup frozen blueberries, ¾ cup frozen banana slices, a 6-oz. container of vanilla-flavored yogurt, ½ cup skim milk, and ¼ cup sugar or artificial sweetener. Blend on high speed for about 30 seconds, or until smooth. Pour into dessert glasses, and serve with a spoon and/or smoothie straw. You may vary the types of fruit and flavor of yogurt to fit your taste. You may also cut down on the milk for a thicker smoothie. This is a great way to get fruit into your diet, if you’re not the type to eat fruits by themselves. This drink is designed to be low in calories and delicious, too! Enjoy!!! –Betty

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Betty’s Blueberry Streusel Muffins Recipe

n this video, Betty demonstrates how to make Blueberry Streusel Muffins. These are Blueberry muffins with a gorgeous crunchy brown sugar topping. For plain blueberry muffins, please see my earlier version of blueberry muffins in bettyskitchen.

Ingredients:

2 cups self-rising flour
1/3 cup sugar
1 egg, well beaten
¾ cup milk
¼ cup vegetable oil
1 cup fresh blueberries
¼ cup light brown sugar
2 tablespoons self-rising flour
1 tablespoon butter
cooking oil spray

In a large mixing bowl, combine 2 cups self-rising flour and 1/3 cup sugar. Measure out 2 tablespoons of this mixture, place it in a small bowl, and set it aside. Make a well in the center of the remaining flour-sugar mixture. In a medium mixing bowl, combine 1 well-beaten egg, ¾ cup milk, and ¼ cup vegetable oil. Add liquid mixture to the dry mixture. Stir just until dry ingredients are moistened. Do not over-stir. Combine 1 cup fresh blueberries with reserved 2 tablespoons of flour-sugar mixture. Toss to coat. Fold coated blueberries gently into muffin batter. Spray 12 muffin tins with cooking oil spray. Spoon batter into muffin tins, filling each ¾-full. In a small bowl, combine ¼ cup brown sugar and 2 tablespoons flour. Cut in 1 tablespoon butter, using a pastry blender or fork. Mixture should be crumbly. Spoon mixture evenly over the batter in the 12 muffin tins. Bake at 400 degrees for approximately 18 minutes, or until lightly browned. Remove from pan and place on a nice serving plate. I hope you love this recipe! –Betty ♥