Wyman’s

General Mills

Betty Crocker

From Soil to Shopping Cart: A Story of Four Seasons

How do Wyman’s wild blueberries make it from our barrens to your Betty Crocker mix? Our harvesting method is a story of four seasons:

Winter

In the cold winter months, our berries hibernate. And though on the surface you merely see reddish brown stems under a snowy blanket, beneath the soil, preparation for spring has already begun.

Field of vacant wild blueberry bushells

Spring

The arrival of May brings forth a magnificent sight: acres upon acres of pinkish-white blossoms, as the work of pollinating the barrens gets underway. Once spring turns to summer, blossoms make way for bright green buds, which then turn white…then pink…then the most wonderful color of all.

Bumble bee pollunating wild blueberry flower

Summer

The berries have turned a brilliant blue. Summer is in full swing, and with it, peak harvesting season begins. All those months of preparation have led to this, where our team gets to collecting only the finest wild blueberries. From there, berries are cleaned and individually quick-frozen within hours of picking, to lock in their nutritional value and delicious taste.

Landscape of wild blueberry fields

Fall

By mid August, the berries have been plucked, the harvest is complete, and the pruning begins. Once our mowers have done their job, the barrens are covered in a nutrient and moisture rich compost made up of their own leaves and unused berries. As October arrives, so too do the fiery crimson leaves that feed chlorophyll into the rhizomes for the long winter ahead. Then, the march to the next harvest begins…

Landscape of wild blueberry fields in the autumn

Wild Blueberry Muffins

A delicious and unique muffin recipe using wild blueberries.

Blueberry muffin on wooden table
  • Prep Time: 10M
  • Cook Time: 25M
  • Total Time: 35M
  • Servings: 12
  • Oven Temp: 350°F

Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 1 tablespoon baking powder (15 grams)
  • 1/2 teaspoon salt (2.5 grams)
  • 1 large egg (50 grams)
  • 1 cup granulated sugar (200 grams)
  • 4 tablespoons butter, melted and cooled slightly (57 grams)
  • 1 1/4 cups sour cream (300 grams)
  • 1 1/2 cups frozen wild blueberries (225 grams)

Equipment

  • Muffin tin
  • Cooking spray or cupcake liners
  • Whisk
  • Rubber spatula

Instructions

  1. Preheat the oven to 350°F. Spray the muffin tin with cooking spray or line with cupcake liners.
  2. Whisk the flour, baking powder, and salt together in a bowl.
  3. In a second bowl, whisk the egg and sugar until thick and combined.
  4. Add the melted butter to the egg and sugar in two additions, mixing well between each.
  5. Add the sour cream in two additions, mixing well between each.
  6. Add the blueberries to the flour and toss to coat.
  7. Fold the wet mixture into the dry mixture gently to avoid breaking the berries.
  8. Spoon the batter into the muffin tin, filling each 3/4 full.
  9. Bake for 25–30 minutes or until a toothpick comes out mostly clean.
  10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Substitutions

  • You can substitute regular blueberries for wild blueberries.
  • Greek yogurt or buttermilk can be used instead of sour cream.

Pro Tips

  • Use frozen wild blueberries to keep the batter cold and improve texture.
  • Ensure the blueberries are still frozen when mixing to avoid excess moisture.

Safety Notes

  • Preheat oven fully to ensure proper cooking.
  • Use oven mitts when handling hot equipment.

Storage Instructions

Store in an airtight container at room temperature for up to 2 days, refrigerated up to 5 days, or frozen up to 3 months.

Tags

  • #blueberry
  • #muffins
  • #baking
  • #dessert
  • #wild blueberries

Recipe brought to you by Authors: Wyman’s, General Mills, Betty Crocker

Print Recipe

Blueberry Peach Cobbler

A delicious and unique muffin recipe using wild blueberries.

Blueberry muffin on wooden table
  • Prep Time: 10M
  • Cook Time: 25M
  • Total Time: 35M
  • Servings: 12
  • Oven Temp: 350°F

Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 1 tablespoon baking powder (15 grams)
  • 1/2 teaspoon salt (2.5 grams)
  • 1 large egg (50 grams)
  • 1 cup granulated sugar (200 grams)
  • 4 tablespoons butter, melted and cooled slightly (57 grams)
  • 1 1/4 cups sour cream (300 grams)
  • 1 1/2 cups frozen wild blueberries (225 grams)

Equipment

  • Muffin tin
  • Cooking spray or cupcake liners
  • Whisk
  • Rubber spatula

Instructions

  1. Preheat the oven to 350°F. Spray the muffin tin with cooking spray or line with cupcake liners.
  2. Whisk the flour, baking powder, and salt together in a bowl.
  3. In a second bowl, whisk the egg and sugar until thick and combined.
  4. Add the melted butter to the egg and sugar in two additions, mixing well between each.
  5. Add the sour cream in two additions, mixing well between each.
  6. Add the blueberries to the flour and toss to coat.
  7. Fold the wet mixture into the dry mixture gently to avoid breaking the berries.
  8. Spoon the batter into the muffin tin, filling each 3/4 full.
  9. Bake for 25–30 minutes or until a toothpick comes out mostly clean.
  10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Substitutions

  • You can substitute regular blueberries for wild blueberries.
  • Greek yogurt or buttermilk can be used instead of sour cream.

Pro Tips

  • Use frozen wild blueberries to keep the batter cold and improve texture.
  • Ensure the blueberries are still frozen when mixing to avoid excess moisture.

Safety Notes

  • Preheat oven fully to ensure proper cooking.
  • Use oven mitts when handling hot equipment.

Storage Instructions

Store in an airtight container at room temperature for up to 2 days, refrigerated up to 5 days, or frozen up to 3 months.

Tags

  • #blueberry
  • #muffins
  • #baking
  • #dessert
  • #wild blueberries

Recipe brought to you by Authors: Wyman’s, General Mills, Betty Crocker

Print Recipe

Lemon Blueberry Muffin Bread

A delicious and unique muffin recipe using wild blueberries.

Blueberry muffin on wooden table
  • Prep Time: 10M
  • Cook Time: 25M
  • Total Time: 35M
  • Servings: 12
  • Oven Temp: 350°F

Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 1 tablespoon baking powder (15 grams)
  • 1/2 teaspoon salt (2.5 grams)
  • 1 large egg (50 grams)
  • 1 cup granulated sugar (200 grams)
  • 4 tablespoons butter, melted and cooled slightly (57 grams)
  • 1 1/4 cups sour cream (300 grams)
  • 1 1/2 cups frozen wild blueberries (225 grams)

Equipment

  • Muffin tin
  • Cooking spray or cupcake liners
  • Whisk
  • Rubber spatula

Instructions

  1. Preheat the oven to 350°F. Spray the muffin tin with cooking spray or line with cupcake liners.
  2. Whisk the flour, baking powder, and salt together in a bowl.
  3. In a second bowl, whisk the egg and sugar until thick and combined.
  4. Add the melted butter to the egg and sugar in two additions, mixing well between each.
  5. Add the sour cream in two additions, mixing well between each.
  6. Add the blueberries to the flour and toss to coat.
  7. Fold the wet mixture into the dry mixture gently to avoid breaking the berries.
  8. Spoon the batter into the muffin tin, filling each 3/4 full.
  9. Bake for 25–30 minutes or until a toothpick comes out mostly clean.
  10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Substitutions

  • You can substitute regular blueberries for wild blueberries.
  • Greek yogurt or buttermilk can be used instead of sour cream.

Pro Tips

  • Use frozen wild blueberries to keep the batter cold and improve texture.
  • Ensure the blueberries are still frozen when mixing to avoid excess moisture.

Safety Notes

  • Preheat oven fully to ensure proper cooking.
  • Use oven mitts when handling hot equipment.

Storage Instructions

Store in an airtight container at room temperature for up to 2 days, refrigerated up to 5 days, or frozen up to 3 months.

Tags

  • #blueberry
  • #muffins
  • #baking
  • #dessert
  • #wild blueberries

Recipe brought to you by Authors: Wyman’s, General Mills, Betty Crocker

Print Recipe

Chai Spice Streusel-Topped Blueberry Muffin Bread

A delicious and unique muffin recipe using wild blueberries.

Blueberry muffin on wooden table
  • Prep Time: 10M
  • Cook Time: 25M
  • Total Time: 35M
  • Servings: 12
  • Oven Temp: 350°F

Ingredients

  • 2 cups all-purpose flour (240 grams)
  • 1 tablespoon baking powder (15 grams)
  • 1/2 teaspoon salt (2.5 grams)
  • 1 large egg (50 grams)
  • 1 cup granulated sugar (200 grams)
  • 4 tablespoons butter, melted and cooled slightly (57 grams)
  • 1 1/4 cups sour cream (300 grams)
  • 1 1/2 cups frozen wild blueberries (225 grams)

Equipment

  • Muffin tin
  • Cooking spray or cupcake liners
  • Whisk
  • Rubber spatula

Instructions

  1. Preheat the oven to 350°F. Spray the muffin tin with cooking spray or line with cupcake liners.
  2. Whisk the flour, baking powder, and salt together in a bowl.
  3. In a second bowl, whisk the egg and sugar until thick and combined.
  4. Add the melted butter to the egg and sugar in two additions, mixing well between each.
  5. Add the sour cream in two additions, mixing well between each.
  6. Add the blueberries to the flour and toss to coat.
  7. Fold the wet mixture into the dry mixture gently to avoid breaking the berries.
  8. Spoon the batter into the muffin tin, filling each 3/4 full.
  9. Bake for 25–30 minutes or until a toothpick comes out mostly clean.
  10. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Substitutions

  • You can substitute regular blueberries for wild blueberries.
  • Greek yogurt or buttermilk can be used instead of sour cream.

Pro Tips

  • Use frozen wild blueberries to keep the batter cold and improve texture.
  • Ensure the blueberries are still frozen when mixing to avoid excess moisture.

Safety Notes

  • Preheat oven fully to ensure proper cooking.
  • Use oven mitts when handling hot equipment.

Storage Instructions

Store in an airtight container at room temperature for up to 2 days, refrigerated up to 5 days, or frozen up to 3 months.

Tags

  • #blueberry
  • #muffins
  • #baking
  • #dessert
  • #wild blueberries

Recipe brought to you by Authors: Wyman’s, General Mills, Betty Crocker

Print Recipe

No Bees, No Berries

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