5 Ways To Eat More Blueberries In 2019

By December 30, 2018Blog

In celebration of the new year we have put together five ways to enjoy our frozen blueberries and eat more blueberries in 2019



  • Frozen Blueberries:
    •  By the handful because why not
      • Visit one of our local grocer partners to purchase some of our tasty Duke Blueberries
  • Blueberry Smoothies:
    •  Ingredients: Add 1 cut up banana, 1 cup of almond milk or milk of your choice, 1 cup of blueberries, 1 tsp of peanut butter and a pinch of chia seeds
    • Directions:
      • Combine all ingredients into blender and blend/process on medium for 2-3 minutes until smooth
  • Blueberry Crumble Muffins:
    • Muffin Ingredients: 2 large eggs (room temperature), 1 cup of light brown sugar, 1/2 cup of melted butter, 1 cup of buttermilk (room temperature), 1 tablespoon vanilla extract, 3 cups of all-purpose flour, 4 teaspoons of baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1-1/4 cups of blueberries
    • Crumble Ingredients: 1/2 cup (100g) packed light or dark brown sugar, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/2 cup very cold butter (grated), 1-1/4 cups rolled oats
    • Directions: 
      • Pre-Heat Oven to 425F and line two muffin tins with liners
      • In a large bowl, whisk the eggs, sugar, butter, buttermilk, and vanilla until well combined
      • Whisk the flour, baking powder, salt, and cinnamon together in a small bowl and add to the wet ingredients, folding to combine with a spatula
      • When almost all the flour is mixed in, add the blueberries and gently fold them into the batter. You should still be able to see small streaks of flour here and there as you fold- you don’t want to over mix the batter
      • Divide the batter amongst 18-20 muffin cups
      • Using a pastry cutter or two forks, blend the crumble ingredients until you have a mixture that resembles oats and uneven breadcrumbs
      • Sprinkle the topping evenly over the muffin batter
      • Place in 425F oven for five minutes, then without opening the oven, turn the temperature down to 375F and bake for 12-14 more minutes, until a toothpick inserted in the centre comes out clean
      • Let cool for five minutes in the tins before transferring to a cooling rack to cool completely
  • Blueberry Smoothie Bowls:
    • Ingredients: 1 frozen ripe banana, 1 cup of frozen blueberries, 1/2 cup of greek yogurt, 1/2 cup of milk
    • Toppings: 1/4 cup fresh strawberries, 1/4 cup of fresh pineapple, 1/2  banana, 1/2 cup of blueberries, 1 teaspoon of chia seeds, pinch of cut/ dried mango,  1 teaspoon of coconut flakes
    • Directions:
      • Combine banana, blueberries, yogurt, and milk in a large blender or food processor
      • Blend/Process until smooth
      • Serve cold immediately
  • Blueberry Balsamic Vinaigrette:
    • Ingredients: 1/4 cup blueberries, 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1-1/2 teaspoons honey, 1-1/2 teaspoons Dijon mustard, Pinch of salt and ground black pepper to taste
    • Directions:
      • Blend all ingredients in a immersion blender until smooth. Serve immediately with your favourite greens and sliced almonds.


Bernadette Maguire

Author Bernadette Maguire

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