National Blueberry Month – a month to celebrate the blue gems
Can you believe it’s July? It’s also National Blueberry Month. As a confessed and proud blueberry addict, I’m here to show you a couple of ways to celebrate. If you follow me you know I write about these little blue gems every year. (Blueberries – the blue jewel and Confessions of a blueberry addict—where I bought 34 pints for $40)
They’re in season now so don’t miss the chance to get them at a great price. I’ve been buying amazing blueberries for several years from Aldi. At the time of this writing, $1.19 per pint. Wow. (That’s up from the price they were a few weeks ago, 99 cents!)
You can enjoy them all year by buying frozen OR you can buy them in bulk now and freeze yourself. I’ll show you how. (By the way, if you choose to buy already packaged frozen when they’re not in season, excellent. Many people mistakenly avoid frozen fruits and vegetable because of the loss of nutrients misconception. In fact it’s the opposite. Manufacturers flash freeze produce at optimal ripeness, locking in flavor and nutrients. Buying frozen saves money and serves many purposes.)
Back to blueberries…
How to Freeze Blueberries
Step 1: Buy blueberries for a good price (key: buy in season!)
Step 2: Rinse
Step 4: Freeze
Step 5: Put blueberries back in the original containers
Step 6: Back into freezer to eat and enjoy year round!
BONUS: Eat blueberries at any point while prepping 😉
Recipes using blueberries
Frozen Yogurt Blueberry Bites
These are a quick and easy snack to take with you on the go.
- 1 cup blueberries
- Flavored Greek yogurt
- Dip blueberries in yogurt and place on baking sheet covered with wax paper for 4 hours.
- Take out to enjoy, or store in freezer in a bowl.
Blueberry Banana Protein Shake
- 1/4 cup frozen blueberries
- 1 small frozen banana
- 3/4 cup milk
- 1 scoop protein powder of choice
- 1 tablespoon honey
- 1/4 teaspoon vanilla
Optional: add a tablespoon of flaxseed for some added fiber!
Blend ingredients in blender and top off with a few blueberries. (If it is not thick enough, add a few ice cubes to create a thicker, creamy consistency)
Blueberry Mug Cake
- 4 tablespoons flour
- 1/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 3 tablespoons milk
- 3 tablespoons Greek yogurt
- 1/4 teaspoon almond extract (optional)
- 15 blueberries (or more if you like)
- Mix together ingredients except the blueberries in a microwave safe mug. Then stir in blueberries (10) completely so they are fully covered.
- Cook in the microwave for about a minute. If not fully done, microwave for 10 more seconds. Let cool for a couple of minutes and top with powdered sugar and the remaining blueberries.
Arugula Blueberry Salad
- 2 cups baby arugula
- 1/2 cup blueberries
- 1/4 cup coarse chopped walnuts
- 1/4 cup feta cheese
- 1 tablespoon olive oil
- 2 tablespoon lemon juice
- salt and pepper to taste
- Mix together the arugula, blueberries, chopped walnuts, feta cheese. (Optional – add strawberries for a red, white, blue patriotic theme!)
- Drizzle oil and lemon juice over salad and mix thoroughly.
Thanks to Sarah Barnes for assistance with this blog post.
Photo credits: pixabay.com and Neily on Nutrition
Jennifer Neily, MS, RDN, LD, FAND
Registered Dietitian Nutritionist | Wellcoach® Certified Health Coach