Disclosure: This post was made in partnership with the US Highbush Blueberry Council.
Football is coming. I can almost smell it. (If you really want to know, I’ll tell you how football smells.)
It’s currently the end of July and for our family, it’s the calm before the storm. In just a week our life will change from lazy summer days to full force football mode. This year, I’m particularly excited and ready for it!
Perhaps one of the reasons my enthusiasm is building is this gluten-free Boozy Blueberry Bacon Bite recipe I developed for my wonderful clients at the US Highbush Blueberry Council. They challenged me to create a better-for-you, delicious tailgating themed recipe with blueberries.
When I think tailgating, I think pork, I think booze (sorry mom), and I think big, bold flavors. Fortunately, blueberries are so versatile that their sweet-tart flavor can go with almost anything. Blueberries are not only bursting with flavor, but also a healthful goodness. At only 80 calories per cup, they’re also a good source of fiber and vitamin C.
So, blueberries, I’d like to introduce you to bacon and Triple Sec. (You’re welcome!)
This is a savory and sweet bite of gluten-free deliciousness (I’m thinking about you my GF friends). It’s perfect for a morning start tailgate but it doesn’t have to end there. Because of the unique flavors, it tastes wonderful throughout the day. And let me tell you, the pop of the blueberries totally makes this recipe!
Since fresh and frozen blueberries are available year-round, you can tailgate with this recipe and your favorite sport in the fall, winter, spring and summer!
This recipe is very simple to execute. But if you’re nervous about it, here are some answers to some questions you may have:
- I used Bob’s Red Mill Gluten Free 1:1 Baking Mix. You can substitute another brand of gluten free baking mix, just make sure it’s a 1:1 mix (1 cup of gluten free mix = 1 cup regular flour). You can also just use all-purpose flour if you don’t need to be gluten-free.
- You don’t not have to use Triple Sec in the blueberry compote. You can use water and it will still work fine. The triple sec just adds a unique, citrus-infused flavor.
- These will keep well for 24 hours. After that, they are still tasty, but I don’t think they are as good when fresher.
- Cook the bacon to real crispy. I think the texture works better than chewier bacon.
- You can use a maple flavored bacon in these and it’s a noticeable flavor. Stick to thin or regular cut bacon whatever flavor you choose, as opposed to thick cut bacon.
Here’s how you make these Boozy Blueberry Bacon Bites:
- 1 stick (8 ounces) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup honey
- 1 cup part-skim ricotta
- 1 large egg
- 1 cup fine ground gluten free cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup all-purpose gluten-free 1:1 baking mix (recommend Bob’s Red Mill brand)
- ½ cup crumbled crispy bacon (from about 8 sliced thin bacon)
- Blueberry Compote:
- 1 ½ cups fresh or frozen blueberries
- 2 tablespoons cornstarch
- ¾ cup triple sec
- Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick cooking spray.
- With an electric mixer in a large mixing bowl, cream butter until pale in color and smooth. Add the sugar and mix until well incorporated.
- Add the honey and mix until well incorporated.
- Add the ricotta and egg. Mix until fully blended.
- Add the cornmeal, bake by soda, and baking powder. Mix just until combined. Add the gluten free baking mix and mix just until combined.
- Fold the crumbled bacon into the batter with a spatula.
- Spoon 1 tablespoon of dough into each mini muffin opening. Bake for 10-11 minutes, until muffin tops are golden brown and a toothpick inserted into the center of the muffin comes out clean. As soon as muffins come out of the oven, press the bottom of a thick-handled wooden spoon into the top of each muffin to make a depression about half the distance down. Remove from pan and cool on a wire rack.
- While muffins are baking, combine blueberries, cornstarch, and triple sec in a saucepan over medium low heat and stir to dissolve cornstarch. Cook, stirring occasionally until mixture thickens and some blueberries have “popped”, about 10 minutes. Spoon 1 teaspoon of blueberry compote into the top of each muffin. Enjoy warm or allow to cool and enjoy.
Now tell me, are you excited for football season? Do you tailgate?
Leave a comment below or tag me on social with @JBraddockRD and #MakeHealthyEasy
Football season is here!