New Blueberry Recipes

The Wild Blueberry Association of North America offers one method to add more fruits to your new year’s menu – try frozen blueberries.

Wild blueberries offer a range of nutrition and antioxidants.

Wild blueberries offer a range of nutrition and antioxidants.

iStockphoto.com/Daniel Troutman Photography

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The new year is still young, and already many people find it difficult to keep their well-intentioned resolutions. Some of the most popular resolutions focus on eating well, and incorporating more fruits and vegetables into one's diet is a surefire pathway to success.

With that in mind, the Wild Blueberry Association of North America offers a few simple recipes that feature wild blueberries.

Wild blueberries are packed with antioxidants, are readily available in the frozen aisle, are versatile, and a great value during this time of the year. The following recipes are a small sample of those available and are a good fit for people committed to making fruits a bigger part of their diets.

For more recipes and bushels of information on wild blueberries, visit the website of the Wild Blueberry Association of North America.

 

Wild Blueberry Smoothie 

6 ounces blueberries, fresh or frozen

6 ounces vanilla, blueberry or plain yogurt

1 tablespoon honey (if plain yogurt is used)

1/2 cup ice (3 ice cubes)

Combine all ingredients; blend well at high speed. Serve immediately. Yield 2 servings.

 

 

Quinoa Salad with Wild Blueberries 

1 1/3 cupd fresh or frozen blueberries

2 tablespoons raspberry vinegar or red wine vinegar

1/2 teaspoon coarsely ground pink peppercorns

1/2 cup quinoa

1/4 teaspoon salt

1 medium zucchini

3 ounces Havarti cheese

1 cup 2 percent milkfat cottage cheese

4 fresh mint leaves, optional

Combine blueberries, vinegar and pink pepper; set mixture aside.

Cook quinoa as instructed in salt water. Let cool.

Wash zucchini, cut in half lengthwise and thinly slice into half-moons. Cut cheese into cubes; set aside.

Mix cooked quinoa with zucchini, cheese and cottage cheese. Gently stir in blueberries and mint leaves. Serve with baguette, if desired. Yields 2 servings.

 

 

Wild Blueberry Bran Muffins 

3 cups bran cereal

2 1/2 cups lowfat buttermilk

1 1/2 cups nonfat plain yogurt

3 cups all-purpose flour

2 1/2 tablespoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup wheat germ

3/4 cup (6 ounces) egg substitute

3/4 cup unsulfured molasses

3/4 cup maple syrup

1/2 cup brown sugar

1/3 cup canola oil

3 cups blueberries

In large bowl, combine bran, buttermilk and yogurt; let stand 15 minutes. Reserve.

In separate bowl combine flour, baking powder, baking soda and salt. Stir in wheat germ; reserve.

In another bowl, blend egg substitute, molasses, syrup, sugar and oil; stir into bran mixture and mix well. Add to flour-wheat germ mixture and mix just to moisten. Fold in blueberries. Scoop 1/4 cup batter into each greased 1/3-cup muffin tin and bake in 400°F conventional oven or 375°F convection oven for 20 to 25 minutes, or until firm to the touch. Serve warm. Yields approximately 36 muffins.