Blueberries are not only delicious, they’re packed full of vitamins and minerals, antioxidants and fiber. Check out the following recipes for ideas on how you can incorporate this healthy fruit into your diet this summer.
Sparkling Blueberry Lemonade
Prep time: 10 m | Total Time: 17 m
Blueberry Simple Syrup
- 3/4 cup granulated sugar
- 1 cup water
- 1 cup fresh blueberries
- 1 can lemonade concentrate thawed
- 1 liter club soda chilled
- 2 cups cold water
- Fresh blueberries for garnish
- slices Lemon for garnish
- Mint sprigs for garnish
Make the simple syrup.
- Add water and granulated sugar to small saucepan and heat over MED heat.
- Heat until sugar is dissolved.
- Add in fresh blueberries and boil for 5 minutes, until blueberries are breaking down.
- Pour mixture through a fine mesh sieve into a small bowl and set aside to cool to room temperature.
Make the lemonade.
- To a large pitcher, add thawed lemonade concentrate, cold water and slowly pour in chilled club soda. Be careful, it will fizz up a lot.
- Stir to combine well and place in refrigerator to chill.
- Pour a little blueberry simple syrup in the bottom of serving glass, top with ice, pour in lemonade, top with a splash of club soda if desired.
- Garnish with fresh blueberries, lemon slices, and mint sprigs.
[via The Chunky Chef]
Blueberry Zucchini Muffins
Prep time: 15 m | Total Time: 35 m
- 1 1/2 cups white whole wheat flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp cinnamon
- zest of 1 lemon
- 20 packets Truvia (or 1 cup sugar)
- 2 eggs
- 2 tsp vanilla
- 1/2 cup greek yogurt
- 1 1/2 cups zucchini, shredded
- 1 1/2 cups blueberries
- In a small bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon.
- In another small bowl, stir the lemon zest into the Truvia or sugar.
- In a large bowl, beat together the eggs, Greek yogurt, and vanilla, until smooth.
- Add the Truvia/zest mixture and stir until smooth.
- Slowly stir in the flour mixture until just incorporated.
- Fold in the zucchini and blueberries.
- Scoop 1/4 cup batter each into the wells of a lined muffin tin.
- Bake at 350ºF for 25-30 minutes, until a toothpick comes out clean.
- Cool slightly in the pan, then remove to a wire rack to cool.
Store in an airtight container – can be frozen, well wrapped, for up to two months.
[via Cooking Ala Mel]
Superfood Baked Salmon
Prep time: 5 m | Total Time: 20m
- 3 to 4 salmon fillets (4-5 ounces each) or 16 oz fillet
- 2 cups brussels sprouts (quartered)
- 1 cup fresh blueberry (to be mashed)
- 1/4 to 1/3 cup chopped fresh basil
- 1/4 to 1/3 olive oil (divided)
- 3 tbsp balsamic vinegar
- 2 cloves or 1 tsp minced Garlic
- 1/4 to 1/2 tsp crush black Pepper
- Sea Salt (divided)
- 1 Lemons (juiced) with slices
- Preheat oven to 400F.
- Clean your salmon fillets and place on lined sheet pan.
- Clean and chop your brussel sprouts. Place on pan with salmon.
- Generously sprinkle sea salt on top of salmon and veggies. Set aside.
- Next, place your blueberry in a bowl. Mash with fork a bit.
- Add in 1/4 cup olive oil, 1/4 tsp salt/pepper, your basil, garlic, and balsamic vinegar.
- Mix all together.
- Drizzle another 2 -3 tbsp olive oil over your salmon and brussel sprouts.
- Spoon the balsamic basil blueberry mix over salmon fillets.
- Squeeze fresh lemon on top of salmon and veggies. Place lemon slices on top of veggies on the sheet pan.
- Sprinkle with extra black pepper.
- Place in oven for 15 minutes.
- Broil for 1 -2 minutes extra to make brussel sprouts and baked salmon skin extra crispy.
- Remove from oven.
Serve and enjoy!
[via Cotter Crunch]
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