Blueberries are an important part of our diets.
And with good nutrition, they provide a healthy and nutritious source of potassium, calcium, vitamin B12, and more.
But eating blueberries raw also requires a little extra care, and a little caution.
Here’s how to cook them properly.
Read More to make sure they’re well-done and have a sweet taste.
If you’re a fan of baked foods, try baking blueberries instead of eating them raw.
But if you’re looking for a healthier alternative, here are a few simple recipes to make.
Blueberry Chia Seed Cookies 1 cup of dried blueberries, plus 1 cup water or sugar, 2 tablespoons of honey, or 1 tablespoon of vanilla extract or other sweetener, 1 teaspoon of vanilla powder, and 1/2 teaspoon of cinnamon or nutmeg or allspice.
Preheat the oven to 350 degrees F. Place the dried blueberry seeds in a bowl.
Mix together the water and sugar until well combined.
Let sit for 5 minutes.
Add the honey, vanilla, and cinnamon or allstice, and mix well.
Place in a large baking dish.
Let rest for 10 minutes.
Combine the flour, baking powder, baking soda, salt, and pepper in a food processor and pulse until the dough is light and elastic.
If it’s too sticky, add a bit more flour.
Press the dough into a greased 9×13 baking pan.
Bake for 20 minutes.
Remove from the oven and cool completely.
Remove the blueberries and transfer to a cooling rack to cool completely before eating.
Serve warm or cold.
Blueberries in a Banana Pudding 2 tablespoons almond butter, 1 tablespoon vanilla, 1/4 teaspoon cinnamon, and 2 tablespoons maple syrup, or 3 tablespoons almond milk.
Place 1/3 cup of frozen blueberries in the freezer, thaw in the refrigerator, and blend in the almond butter.
Mix until the blueberry is smooth.
In a large bowl, combine the coconut milk, coconut, and sugar.
Beat the mixture into the almond mixture until light and fluffy.
Pour into a serving bowl and refrigerate until ready to serve.
Blue Berry Pancakes 3 tablespoons of fresh blueberries (approximately 2 cups), 2 tablespoons brown sugar, 1 1/8 tablespoons unsweetened cocoa powder, 1 3/4 tablespoons milk, and 3 tablespoons water.
In the bowl of a stand mixer, cream the butter and sugar together until light, fluffy, and creamy.
Add in the blue berries and beat until the batter is thick and light and is fluffy.
Fold in the maple syrup.
Mix to combine.
Serve immediately or refrigerate for up to a week.
Blue Blueberry Jam 2 tablespoons peanut butter, 3 tablespoons maple sugar, and ¼ teaspoon cinnamon.
In one bowl, whisk the peanut butter with the maple sugar until creamy and creamy, about 2 minutes.
Fold the whipped cream into the peanut.
Place a small piece of parchment paper over a large mixing bowl.
Add 1/6 cup of the jam to the bowl and mix to combine, then spoon over the blue-berry mixture and fold into the jam.
Serve with a spoon or a spatula to dip into the blue raspberry jelly.
Blue-Berry Salad with Coconut Ricotta 1 cup frozen blueberry halves, 2 cups frozen blue berries, 1 cup uncooked coconut cream, and ½ cup sliced almonds.
In large bowl combine all ingredients and mix until smooth.
Garnish with the optional coconut ricotta.
Blue Raspberry Cupcakes 2 cups fresh blueberry juice, ½ cup unsweeten blueberries or frozen blue cherries, 1 egg, 1 tbsp vanilla extract, and 4 tablespoons sugar.
Mix the blue cherry and juice into the egg until smooth and creamy with no lumps.
Pour the mixture over the cupcakes.
Garnishes include a small bit of coconut cream or whipped cream on top.
Blue Apricot Cupcakes 3 cups blueberries mashed or sliced into ½-inch chunks, 1 ½ cups blueberry puree, ½ teaspoon vanilla extract (or to taste), and ½ teaspoon cinnamon powder.
Mix with the other ingredients.
Top with the remaining berries and whipped cream.
Blue Berries 2 tablespoons powdered sugar, 3 tbsp butter, and lemon juice.
Blend with the sugar and butter until light but not fluffy.
Place over the top of the muffins or spread out with a spatulat.
Top the muffin with the berries.
Blue Cheese Cauliflower Rice Rice 2 tablespoons coconut oil, 1 large red onion, and 5 cloves garlic, minced.
Heat a large skillet over medium-high heat and add the oil.
Add onions, garlic, and ginger.
Cook until translucent, about 5 minutes, stirring occasionally.
Add broccoli florets, tomatoes, and chicken stock.
Simmer for 2 minutes or until the onions are softened and the broccoli is softened.
Add spinach and continue to cook until spinach