Warm Blueberry Muffin Sipper
- 1 (16-ounce) package frozen, unsweetened blueberries
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- 4 1/2 cups milk, 2% or whole
- whipped cream, optional
- Ground cinnamon or nutmeg, optional
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
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).
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.
Immediately pour into six 10- to 12-ounce mugs. If desired, top with whipped cream and additional cinnamon.