HEALTHY RECIPES COLLECTIONS

Our best healthy blueberry recipes.

Fresh blueberries are a joy to eat, especially straight from the berry patch in the summer. They burst with flavor, delivering a hit of sweetness to whatever dish you add them to. Super-nutritious, blueberries are rich in the cancer-fighting antioxidants anthocyanins and ellagic acid. Those antioxidants propel blueberries to the top of the list of fruits and vegetables that can destroy free radicals and counter the effects of aging. One cup of fresh blueberries has only 83 calories plus 3.5 mg fiber (12% daily value), 112 mg potassium and 14 mg vitamin C (25% dv). So don’t hold back your blueberry love—just pop 'em in your mouth, berry by berry, or try EatingWell's favorite blueberry recipes.

Main Dishes | Breakfast | Desserts  | Tips

Healthy Main Dish Recipes

• Blueberry-Beef Burgers
• Chicken & Blueberry Pasta Salad
• Teriyaki Pork Chops with Blueberry-Ginger Relish
• Thyme- & Pepper-Rubbed Filet Mignon with Blueberry-Bourbon Barbecue Sauce
• Turkey with Blueberry Pan Sauce

Healthy Breakfast Recipes

• Best Blueberry Pancakes
• Blueberry-Coconut-Macadamia Muffins
• Blueberry Corn Muffins
• Blueberry Danish
• Blueberry-Maple Muffins
• Blueberry-Lime Yogurt
• Blueberry-Ricotta Pancakes

Healthy Dessert Recipes

• Blueberry-Banana Frozen Yogurt
• Blueberry-Cinnamon Swirl Ice Cream
• Blueberry Ginger Bellini
• Blueberry Streusel Pie
• Blueberry Tart with Walnut Crust
• Blueberry Torte
• Peach & Blueberry Cobbler
• Seared Polenta with Chunky Blueberry Sauce
• Whole-Wheat Blueberry Bars

Tips

• To freeze blueberries, wash them and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack frozen fruit into sealable plastic bags taking care to remove air from the bags. Freeze up to 1 year.
• An analysis of the latest data from the National Health and Nutrition Examination Study (NHANES), a survey of eating and health habits, found that adults who eat purple and blue fruits (like blueberries) and vegetables have reduced risk for both high blood pressure and low HDL cholesterol (the “good” kind); they are also less likely to be overweight. Currently, purple and blue foods make up only 3 percent of the average American’s fruit and vegetable intake, so aim to eat more.

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