Wyman’s of Maine Fresh Freezing Fruit | Like Fresh Without it Going Bad
With living in New York state it seems like our fresh fruit growing season is very short, and it is over before you know it. Â What I love most about Wyman’s of Maine’s frozen fruit, (which is frozen when it is still fresh) is how many recipes I can use it in.
You can read more about Wyman’s of Maine in one of my previous posts with a smoothie recipe. They have a wide variety of fresh frozen fruit. Â Our Walmart did not have a big selection this time, but you can normally get strawberries, wild blueberries, raspberries, mango chunks, cherries and the list goes on.
What I love about the blueberries is that they are wild.  Wyman’s has been growing wild blueberries since 1874 when it was founded by Jasper Wyman. Jasper Wyman & Son is a family-owned company which makes me feel good about their products even more.  Also, it is interesting to know that they are a vertically integrated company. They assure the quality of their products from start to finish. In addition to Wild Blueberries, Wyman’s also supplies superior quality Frozen Blackberries, Raspberries, Cranberries, Strawberries and Mangoes, sourced from family farms in the US and abroad. They are one of the largest importers of frozen berries in North America.
Since I was only able to get blueberries and raspberries on my trip to the store, I decided to make muffins and pancakes. Â Who doesn’t love a delicious stack of blueberry pancakes? Â I will also be making Raspberry White Chocolate Muffins, and once I do I will add that to my post.
- 1 egg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract (imitation or real)
- 1 cup all-purpose flour
- 3/4 cup milk
- 1 tablespoon sugar
- 2 tablespoons of oil, margarine or shortening
- 3 teaspoons baking powder
- 1/2 teaspoon of salt
- 1/2 cup of Wyman’s frozen blueberries (thawed and well drained)
- Beat egg with a hand beater until fluffy.
- Beat in remaining ingredients just until smooth.
- add blueberries and fold or just do not stir too hard.
- For thinner pancakes add a 1/4 cup milk.
- This recipe makes approximately Nine four-inch pancakes.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/3 cup oil
- 1 egg
- 1 cup Wyman’s Fresh Frozen Wild Blueberries (do not thaw)
- Heat oven to 400 degrees F.
- Grease bottoms only of 12 muffin cups or line with paper cups. (note: I have a newer non-stick muffin pan so I didn’t do either and they came out perfect)
- In a medium bowl, combine flour, sugar, baking powder and salt. mix well, then add blueberries.
- In a small bowl, combine milk, oil and egg; beat well.
- Add to flour mixture all at once; stir just until dry ingredients are moistened. (Batter will be lumpy) Divide batter evenly into greased muffin cups. (about 2/3 full).
- Bake at 400 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean.
- Cool 1 minute, remove from pan.
- Serve warm.
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