New Blueberry Recipes

Smoothies, salads, and muffins, oh my!

article image Troutman Photography
Wild blueberries offer a range of nutrition and antioxidants.

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

blueberry smoothie on blue plate

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

blueberry quinoa salad in purple bowl with bread slices

1 1/3 cups 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

blueberry muffin with brown sugar in bowl and syrup in cup

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.