Best Blueberry Apple Butter Recipes

Blueberry Apple Butter image

Provided by slturner55555

Time 11h55m

Yield 50

Number Of Ingredients 8

8 large cooking apples - peeled, cored, and sliced
8 cups fresh blueberries
2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
¼ teaspoon ground cloves
9 (1 pint) canning jars with lids and rings, or as needed

Steps:

Place apples in a slow cooker. Cook on High, stirring occasionally, until apples are softened and broken down, about 3 hours. Add blueberries, sugar, cinnamon, nutmeg, allspice, and cloves; stir to combine. Lower temperature to Low. Simmer until apple butter is thickened, stirring often, 8 hours.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 62.5 calories, Carbohydrate 16.2 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.3 g, Sodium 0.6 mg, Sugar 13.8 g

APPLE BUTTER BLUEBERRY MUFFINS (WHOLE WHEAT!) image

Yield 12 muffins

Number Of Ingredients 15

Wet mix:
1/2 stick of butter (softened or melted)
1 cup brown sugar
1/4 cup of apple butter (or more if you like)
1/2 cup of milk (I used 2% and added a splash of cream)
1/2 tsp vanilla extract
Dry mix:
1 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup flax meal (I think you should grind your own in your food processor or coffee grinder - I use a magic bullet, don't buy it ground or grind too much in advance as it goes rancid quickly)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
Mix in:
1 1/2 cup of blueberries (frozen or fresh)

Steps:

Position your oven rack to the middle notch and preheat to 400 degrees. Spray or line your muffin tins. Mix butter and brown sugar together. Add remaining wet ingrediants and mix well. In a separate bowl, combine dry ingrediants and mix well. Add wet mix to the dry mix and hand-mix, just until combined. Fold in the blueberries. Spoon into muffin tins. I like to toss a little bit of something on the tops- nine grain cereal, or steel cut oats (you might soak them in apple juice or something first so they're not so crunchy), even some plain old oats would look nice. Bake for 25 minutes (or until toothpick comes out clean) at 400 degrees on middle rack.