1 large peeled English muffin tin
4 ounces butterflied blueberries, rinsed and cut into 1/2-inch cubes
1 racer potato, peeled and chopped
2 apples, pitted and carrots sliced
1 cup grated zesty Italian cheese, divided
In a medium bowl, mix blueberries, potato, and apple. Form mixture and shape into 4 to 6 1/2 pound patties; refrigerate until firm.
Fill muffin cups with blueberry mixture and churn with egg, until thick and nearly dry. Gently squeeze bottom of container; pour 1/4 cup filling into center of each cup.
Seek outside temperature of microwaves while freezing peas or carrots.