Light Breakfast Recipe: Blueberry-Maple Muffins

Are you on the lookout for a healthy alternative to a classic recipe? These blueberry-maple muffins are delicious AND good for you! 

While the word "muffin" may bring to mind images of the extra extra-large, sugar-loaded treats you've seen in the Starbucks snack display case, this recipe couldn't be more different. Saturated fat is knocked out by replacing butter with canola oil, and maple syrup adds most of the sweetness. These muffins also contain 4x the dietary fiber of traditional variety thanks to the addition of flaxseeds and whole-wheat flour! How's that for a healthy alternative? Read on for this amazing recipe...

Blueberry-Maple Muffins

(makes 12 servings)

Ingredients:

• 1/3 cup whole flaxseeds
• 1 cup whole-wheat flour
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup pure maple syrup
• 1 cup nonfat buttermilk or "sour milk" (made by mixing 1tbs lemon juice or vinegar with 1 cup milk)
• 1/4 cup canola oil
• 2 teaspoons freshly grated orange zest
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups blueberries
• 2 tablespoons sugar

Directions:

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.
3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.

Gluten-Free Recipe: Blueberry Corn Muffins

When it comes to gluten-free substitutes, corn is constantly coming to the rescue – and this recipe calls on cornmeal to give fluffy blueberry muffins some added flavor and texture. Perfect for breakfast or even as a snack, these tasty treats will get rave reviews from everyone. 

Because not all types of cornmeal are gluten-free, definitely check the label to be sure. Bob’s Red Mill has a gluten-free cornmeal that is typically easy to find on grocery store shelves.

And because blueberries aren’t always in season, feel free to use whatever berries or fruits are readily available (or take a shortcut with frozen berries). Raspberries, blackberries, or even peaches would be great in these muffins!

Sprinkle the tops with a little extra sugar as they’re cooling – then watch them quickly disappear!

Blueberry Corn Muffins

(Makes 14-18 muffins)

Ingredients

• 1 1/4 cups milk
• 1 tablespoon vinegar
• 3/4 cup white sugar  
• 1/2 cup butter, softened
• 2 eggs
• 1 egg yolk
• 1 tablespoon freshly grated lemon zest
• 1 1/2 cups rice flour
• 1 cup cornmeal (can substitute rice flour for cornmeal if necessary)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries (or desired fruit)
• 1 tablespoon raw sugar

Directions

1. Preheat the oven to 400 degrees F.
2. While the oven is preheating, stir the milk and vinegar together in a small bowl and set aside for three to five minutes. This gives the mixture time to sour, which provides a unique (and tasty) flavor.
3. In a separate large bowl, add the sugar and butter and mix using an electric mixer or hand mixer until they are creamy. Then, add the eggs, egg yolk, soured milk, and lemon zest and beat everything together until the mixture is smooth.
4. Mix the dry ingredients (rice flour, cornmeal, baking powder, salt) in a medium-sized bowl. Once evenly combined, slowly add this mixture into the large bowl of butter, sugar, etc. After everything is nicely blended (be careful not to over-mix the batter), fold the berries or fruit into the batter.
5. Line muffin tins with liners, then fill each cup about 3/4 of the way with batter. Sprinkle the tops with sugar before baking in the oven.
6. Bake for 18 to 20 minutes, and test with a toothpick to make sure they are cooked thoroughly (put a toothpick in the center of the muffin and make sure it comes out clean; if not, let the muffins cook for a couple more minutes and check again).
7. If desired, sprinkle the muffins with a little more raw sugar while they’re cooling.
8. Enjoy!

Breakfast Recipe: Blueberry Oatmeal Muffins

For breakfast recently, I was torn between a good muffin, or simply making some oatmeal. After some thought, I decided why not both? Blueberry oatmeal muffins are a great combination of filling, cakey, and a little sweet. The oatmeal also meant we ended up with a delightfully crumbly breakfast treat.

One problem we've had in the past with blueberry muffins is the fact that they turn the entire muffin purple. If you want to avoid that, toss the blueberries with flour before adding them to the batter. Because it's hard to find fresh blueberries just yet, we used frozen blueberries and it worked just fine. To also end up with perfectly moist muffins that aren't too dry, yet aren't too gummy we used traditional rolled oats and cooked them in a little butter to moisten them slightly first. Keep reading below for this great blueberry muffin recipe...

Blueberry Oatmeal Muffins

(makes 16 muffins)

Ingredients

• 2 tablespoons butter
• 1 2/3 cups old fashioned rolled oats
• 2/3 cup flour
• 1/2 cup whole-wheat flour
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk
• 1/4 cup canola oil
• 2 teaspoons lemon zest
• 2 large eggs
• 2 cups frozen blueberries
• 2 tablespoons flour
• cooking spray
• 2 tablespoons granulated sugar

Directions

1. Preheat the oven to 400F
2. Melt 2 tablespoons butter in a 10" skillet over medium heat. Add the oats and cook, stirring frequently until the oats turn a golden brown (about 6 to 8 minutes). Transfer the oats to a food processor and process into a fine meal (about 30 seconds). Place in a large bowl.
3. Add the flours, sugar, cinnamon, baking powder, baking soda, and salt to the oats and mix well. Make a well in the center of the mixture.
4. In a separate bowl, combine the buttermilk, canola oil, lemon zest, and eggs. Add to the flour mixture and stir until moist.
5. Toss the blueberries with the 2 tablespoons flour and fold them into the batter. Grease the cups of a muffin pan with cooking spray and pour the batter evenly among them. Sprinkle the tops evenly with 2 tablespoons granulated sugar. Bake for 20 minutes, or until the muffins spring back when touched lightly in the center. Remove the muffins from the pans immediately and let cool on a wire rack.
6. Enjoy!

Refreshing Dessert Recipe: Blueberry Trifle

If you're looking for a fantastic, refreshing dessert, look no further than a Scottish trifle. They are very similar to a parfait in many ways: they both involve layers and fruits, but a trifle is rather uniquely a dessert. Its layers typically consist of a thick custard, fruits, a sponge cake, and a fruit jelly or puree. Top the whole dish off with some whipped cream to completely finish it.

For our recipe, we wanted to break this dish down into individual servings perfect for ending a dinner with guests. Serve this in an individual fluted glass or even a jar with a spoon. Because of how many components there are to this, we didn't list the instructions for making the pound cake sponge. Feel free to buy, or make your own. We recommend our perfect pound cake recipe, or even a Japanese castella cake. To make serving on the day of the meal easier, feel free to make the custard and the blueberry sauce the day before Keep reading below for this delicious recipe...

Blueberry Trifle

(makes 4 trifles)

Ingredients

CUSTARD

• 6 large egg yolks
• 1/2 cup sugar
• 1/4 taspoon nutmeg
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/8 cup brandy
• 1 teaspoon vanilla extract

TRIFLE

• 4 slices pound cake cut into 8 small cubes
• 2 cups fresh or frozen blueberries (plus more for garnish)
• 1/2 cup water
• 1/2 cup sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon zest
• whipped cream for garnish

Directions

1. Start by preparing the custard. Preheat the oven to 300F. Line the bottom of a large roasting pan with a kitchen towel. Set a pyrex baking dish in the roasting pan and bring a large kettle of water to a boil.
2. Whisk together the yolks, sugar, and nutmeg in a large mixing bowl. Meanwhile, bring milk and cream to a gentle simmer in a large saucepan, stirring frequently to prevent it from boiling over. Slowly whisk the milk mixture into the yolks and stir in the brandy and vanilla extract.Set the roasting pan in the oven and pour the custard into the pyrex dish. Pour enough boiling water into the roasting pan to reach the mixture's height. Cover the roasting pan with foil.
3. Bake until the center of the custard is the texture of a soft yogurt (35-45 minutes.) Remove the custard from the oven and let cool in a tepid water bath. Remove the dish from the water bath, cover with plastic wrap, and refrigerate the custard until completely cold.
4. Next, prepare the blueberry sauce. In a saucepan over medium heat, combine blueberries, 1/2 cup of water, sugar, and lemon juice. Stir frequently, and bring to a low boil.
5. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
6. Slowly stir the cornstarch into the blueberries, making sure to not crush the blueberries. Simmer until the sauce is thick enough to coat the back of a metal spoon (about 5 minutes).
7. Remove from heat and gently stir in the vanilla and lemon zest. Set aside until the custard is cooled.
8. Once the custard is cooled, spoon or pope a layer of the custard into the bottom of each serving dish. Next, add a layer of pound cake, followed by a layer of blueberry sauce. Repeat the layering once more and top with whipped cream and fresh blueberries for garnish.
9. Enjoy!

Cool Summer Treat: Blueberry Lemon Popsicles

Don’t want to wait for the ice cream truck to roll through the neighborhood? No problem. If you have popsicle molds already, then homemade frozen treats are just a few steps away. (And if you don't, click here to see some online.)

If you’re on a dairy-free diet, no problem – grab 12 ounces of blueberries and 4 tablespoons of honey (plus the lemon juice) and skip the yogurt entirely. Want to add some other fruits? Swap in some of your favorite berries! Plus, making these homemade popsicles is something the kids or grandkids might love to do. 

Blueberry Lemon Popsicles

(Makes about four popsicles)

Ingredients:

• 1 cup nonfat vanilla yogurt, plus several extra dollops for each popsicle*
• 1 cup fresh blueberries, divided
• 1 tablespoon honey
• Juice from one lemon (or about three tablespoons lemon juice)

Directions:

1. Mix 1 cup of yogurt, 3/4 cup blueberries, the honey, and the lemon juice together in a blender or food processor until smooth.
2. Grab the popsicle molds and put a few blueberries in the bottom of each mold, followed by a couple dollops of yogurt. Then, add a few more blueberries before filling the mold the rest of the way with the blended blueberry-yogurt mixture.
3. If the molds don’t come with handles, cover the molds with plastic wrap and make small holes in the wrap for the popsicle sticks -- then place the popsicle sticks through the holes and into the center of each popsicle mold.
4. Put the popsicles in the freezer for several hours.
5. Enjoy!

* If you don’t want the separate layer of yogurt, just blend the entire cup of blueberries with the entire cup of yogurt (and honey and lemon juice) and fill the molds completely with the whole mixture.

Red, White & Blue: Festive Berry Cake

The perfect addition to any celebration, this cake is especially quick and easy if you sneak in some pre-made ingredients.

The recipe itself calls for pre-made cake mix or a pre-made cake (many stores sell plain sheet pound cakes), but you could also use a homemade recipe for the cake itself. Click here to see a simple recipe from Joy of Baking, and follow the same steps as in the recipe after the cake is finished baking (letting it cool completely, etc.).

This recipe makes a 9x13 cake, but you can always double the recipe if you’ve got a lot of people to feed – this cake is sure to go quickly!

Berry Cake

Ingredients:

• 1 package (18.25 ounces) of yellow cake or a large pre-made pound cake (or use your own recipe – enough to fill a 9x13 pan)
• 1 8-ounce container of frozen whipped topping, thawed
• 1 3.5-ounce package of instant vanilla pudding
• 1 teaspoon vanilla
• 1 pint blueberries, rinsed and drained
• 2 pints strawberries, rinsed and thinly sliced lengthwise
• 1 cup milk

Directions: 

1. Prep the cake according to the box’s instructions (or your own recipe) in a lightly greased 9x13 pan. Once done baking, let the cake cool completely before adding the frosting.
2. In a bowl, mix the instant pudding with the milk and vanilla until it’s smooth. Then, gently fold the whipped topping into the mixture until it’s well combined.
3. Frost the cooled cake with the whipped topping mixture. Then, place the blueberries in a square in the top-left corner of the cake. Then, arrange the slices of strawberries so they look like stripes across the cake.
4. Refrigerate until you’re ready to serve.
5. Enjoy!

A Breakfast Favorite: Blueberry Pancakes

Between the fluffy texture and fresh fruit, blueberry pancakes are bound to be a breakfast win. Served solo or paired with other morning favorites like eggs or bacon, this dish is the perfect way to start the day.

Feel free to top them with syrup, but wise pancake aficionados suggest topping this stack with butter and brown sugar for a unique twist. Syrup, butter, brown sugar, even plain – however you like your flapjacks, the flavor in the batter ensures the finished product will be satisfying. 

Blueberry Pancakes

(makes about 12 pancakes)

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/2 teaspoons white sugar
• 1 egg
• 1 cup buttermilk (regular milk is fine, too)
• 1/2 tablespoon butter, melted
• 1/2 cup fresh blueberries (or thawed frozen blueberries)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla

Directions:

1. Sift the flour, salt, baking powder, sugar, and cinnamon together in a large bowl. Beat the egg, buttermilk, and vanilla together in a small bowl, and then stir the egg mixture into the flour mixture.
2. Stir the butter into the mixture and then fold the blueberries into the mixture, letting the batter sit for 30-60 minutes.
3. Heat a lightly oiled or buttered pan over medium-high heat, then scoop the batter onto the pan (use about 1/4 cup of batter for each pancake). When bubbles start to form and then pop on the pancake, likely after a couple minutes, flip the pancake and continue cooking it for about a minute on the other side (or until brown).
4. Enjoy!

Scrumptious Blueberry Cobbler

The dog days of summer are accompanied by plenty of delicious seasonal treats. One of the best things about this time of year: fresh blueberries turn up at the local market-- and if you're lucky, in your own backyard. Scoop up a handful for a refreshing snack, or get creative and mix them into all sorts of yummy recipes.

This blueberry cobbler dish is one of our favorites. Served for breakfast or as dessert, it’s a perfect combination of buttery, crumbly goodness and sweet, succulent blueberries. Grab some blueberries and a few simple ingredients from your kitchen, and get ready to enjoy one of late summer’s greatest pleasures.

Blueberry Cobbler

(Makes 10 servings)

Ingredients:

2 cups fresh blueberries

1 tablespoon lemon juice

1 ¼ cups sugar, divided

1/3 cup butter, cubed

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg, lightly beaten Optional: flower petals for garnish (we recommend violets, lilac, or hibiscus)

Directions:

1. Combine blueberries, lemon juice and 1/4 cup sugar in a saucepan and bring to a boil. Remove from heat and set aside.
2. Spread butter in a 11-in. x 7-in. baking dish and melt in the oven at 350° F.
3. Meanwhile, combine remaining sugar with flour, baking powder, salt, milk and egg in a small mixing bowl. Pour the mixture over the melted butter. Make sure not to stir!
4. Take reserved berry mixture and spoon it over the batter in the baking dish. Do not stir.
5. Bake at 350° F for 40-45 minutes or until golden brown.
6. Spoon cobbler into portion-sized ramekins. Serve at room temperature and garnish with flower petals if desired.

Sweet & Tart Recipe: Blueberry Blintzes

Pancakes and crêpes are the glory kids of the breakfast routine, and we’re starting to feel badly about how blintzes must be feeling about that. Blintzes are most commonly found in Eastern-European cuisine and are very similar to crêpes, in that they are also usually stuffed with fruits, meats, veggies or cheeses. 

Generally, this recipe also has ricotta or cream cheese added in the filling, but for now, we’re keeping it simple—let’s not get too crazy…. These blueberry blintzes are a fun way to try something a little different and if you’ve already made some variation of pancakes, you should be a total pro!

1. Blueberry Blintzes

   (Yields 12)
   Ingredients 
   Batter:
   • 1 1/2 cups milk
   • 1 1/4 cups all-purpose flour
   • 1/4 cup cold water
   • 1/4 tablespoons butter, melted
   • 3 large eggs
   • 1/4 teaspoon salt
   • 1/2 tablespoon sugar
   Blueberry Filling:
   • 1 1/4 pounds blueberries, washed and stemmed
   • 1/2 cup sugar
   • 1 tablespoon lemon juice
   • 2 teaspoons diced lemon zest
   • 1/4 teaspoon cinnamon
   Other:
   • Butter, for greasing pan
   • Confectioners sugar, garnish
   
   
   Directions
   1. In a large bowl or mixer, begin making your batter by combining milk, water, butter, eggs, flour, salt and sugar. Mix until the batter is smooth and there are no lumps. Refrigerate for at least 1 hour (or up to 12).
   2. In a saucepan, for your filling, mix blueberries, sugar, lemon zest, lemon juice and cinnamon together, and place over medium heat. Bring mixture to a boil, then quickly reduce heat and let simmer for 2-3 minutes. Remove from heat.
   3. Take an 8-inch crepe pan (important to have a small pan to insure size and thickness of blintzes) and add a small amount of butter. Place over medium heat.
   4. When the pan is hot, pour in a 1/4 cup of batter and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.
   5. Cook for 45-60 seconds, or until the batter is just set and the bottom is browned; flip to brown the other side. Remove to a plate and cover to keep warm. Repeat with the rest of batter.
   Assembly
   1. Use a slotted spoon to put 1-2 tablespoons of berry mixture (leaving sauce to drizzle over the top) on the lower third of the blintz. Fold the bottom up and over the filling, tuck in both sides (like a burrito) as you go and roll towards the top of the blintzes. You should end with the seam side down. Repeat with rest of blintzes.
   2. Optional: Add some more butter to your pan and lightly fry each blintz for a golden crisp outer edge OR place in a 375º F oven until warmed through.
   3. Remove to a serving platter and garnish with leftover berry sauce and powdered sugar.

Super Healthy Snack Recipe: Low Calorie Berries & Oats Smoothie

Smoothies are a really great snack option because they’re delicious and portable, serving as a perfectly reasonable breakfast on the go or as an afternoon pick-me-up. However, it’s important to realize that, while smoothies seem like a healthy treat of blended fruit, a lot of them are filled with sugar and sweeteners. Thus, a calorie bomb is born.

The good news is that smoothies are a breeze to make at home and can serve as truly filling, healthy options to get you through the day. We chose oatmeal to add extra protein and fiber, and to thicken up this smoothie—thicker is better, people—when you try it, be prepared for the newfound energy kick and revel in this yummy discovery!

Berries and Oats Smoothie

Serves 1-2

Ingredients

• 1/3 cup frozen blueberries, unsweetened
• 1/3 cup frozen raspberries, unsweetened
• 1/3 cup frozen blackberries, unsweetened
• 1/4 cup instant oatmeal
• 1 cup almond milk (or vanilla almond)
• 2 teaspoons honey or agave nectar
• 1 teaspoon orange zest

Directions

1. In a blender, combine milk and instant oats. Pulse until smooth.
2. Add blueberries, blackberries and raspberries and blend for 20 seconds. If mixture is too thick, add a little more milk.
3. Add honey and orange zest.
4. Optional: Add spinach, kale, bananas or plain, Greek yogurt to add extra nutrients and creaminess, and blend until smooth.