With July coming to a close, it’s a great time to make the most of National Blueberry Month by exploring new and delicious blueberry recipes.
Whether eaten plain or used as a key ingredient in a recipe, blueberries bring color and flavor to any meal.
Though small in size, blueberries are a great choice for boosting your immune system because of their high levels of vitamin C, vitamin A, potassium, manganese, dietary fiber and antioxidants.
The health benefits and distinctive sweet-tart taste of blueberries make them a wonderful addition to salad, cereal, ice cream, and more.
Summer is the perfect time to learn tips for storing and handling blueberries. A recent publication from Alabama Extension on Alabama Blueberries offers insight into handling, freezing and cooking blueberries so that you can enjoy them all year.
Blueberry-Peach Yogurt Smoothie:
- ½ cup orange juice
- ½ cup vanilla low-fat yogurt
- ½ cup blueberries
- ½ cup peeled and sliced peaches
- 1-2 teaspoons honey
- ½ cup ice
Blend the ice, orange juice, honey and yogurt. Add the sliced peaches and blend well. Add the blueberries, and blend on low for 30 seconds. Add leftover blueberries to the top and enjoy a great fruity smoothie.
- 1 3/4 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2/3 cup sugar
- 1 large egg, beaten
- 2/3 cup milk
- 1/4 shortening, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Sift together flour, salt, baking powder and sugar in mixing bowl. Add egg, milk, shortening and vanilla extract. Mix only until all ingredients are blended, using about 28 strokes. Stir in dry, washed blueberries. Drop batter into well-greased, lightly floured muffin pans, filling them three-fourths full. Bake in a preheated moderate oven (375 F) for 20 to 25 minutes. Makes 12 to 14 muffins.
Photo by Brian A Jackson/shutterstock.com