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Every season is a busy season it seems. Keeping your favorite things close can help. Perfectly worn-in jeans. Movies packed with laughs. And foods that brighten your day. Frozen blueberries could not be an easier way to treat yourself. Available any time of year, frozen blueberries have all the goodness locked in: nutrients, freshness and flavor. Whether you’re snacking, cooking or baking, you can feel good about every little, blue choice.


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These mouth-watering recipes feature easy-to-find, easy-to-use frozen blueberries. Enjoy the deliciousness all year long!

Blueberry Smoothie ...................................................................... 7

Blueberry Salad Flatbreads ........................................................ 9

Blueberry Apple Mini Muffins . . ............................................... 11

Blueberry Green Tea Smoothie............................................... 13

Three-Ingredient Blueberry Ice Cream . . ............................. 15

Blueberry Smoothie Breakfast Bowl .. ................................... 17

Blueberry Thyme Scones .......................................................... 19

Blueberry Banana Baby & Toddler Purée .. .......................... 21

Blueberry Turkey Burgers . . ........................................................ 23

Blueberry Ketchup .. ..................................................................... 25

Blueberry-Pineapple Parfaits . . ................................................. 27

Blueberry Oat Smoothie ........................................................... 29


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Ingredients • 2 quarts (2 ½ pounds) frozen blueberries, slightly thawed or fresh blueberries • 1 quart pineapple, orange and strawberry juice blend or pineapple-orange juice • 1 quart low-fat vanilla yogurt • 8 teaspoons sugar

Instructions 1. For each serving: In blender combine 1 cup (5 ounces) blueberries, ½ cup juice, ½ cup yogurt and 1 teaspoon sugar. 2. Blend until smooth, about 1 minute. 3. Serve immediately in a tall glass garnished, if desired, with blueberry skewers spiraled with a thin strip of orange peel.

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Yield: 8 smoothies

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Ingredients • 2 balls pizza dough (14.1 ounce package) • 1 cup shredded mozzarella cheese • 2 cups mixed baby greens, packed • ½ cup frozen blueberries, thawed • 1 tablespoon thinly sliced red onion • 1 tablespoon olive oil • 1 tablespoon fresh lemon juice • 1 teaspoon honey • 1∕8 teaspoon kosher salt • 1/16 teaspoon cracked black pepper • ½ teaspoon lemon zest

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Instructions 1. Preheat oven to 425°F. 2. On lightly floured surface, roll each dough piece into oblong shape about 11-inches long. Arrange each piece of dough on baking sheet and poke with a fork. Bake 8 minutes or until just beginning to cook through. 3. Remove from oven and top each dough piece with ½ cup shredded cheese. Place flatbreads .directly on oven rack, cheese sides up, and cook until cheese is melted and slightly golden and flatbread is crispy, 8-10 minutes. 4. In bowl, combine olive oil, lemon juice, honey, kosher salt and cracked black pepper. Add mixed baby greens, blueberries and red onion and toss until lightly coated. 5. Arrange salad mixture on flatbreads, dividing evenly, and sprinkle with lemon zest. Cut and serve. Yield: 8-10 slices Back to Contents

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Ingredients • 1 ½ cups all-purpose flour • 1 cup oats • 2 ¼ teaspoons baking powder • 1 teaspoon ground cinnamon • ½ teaspoon salt • ½ cup sugar • 2 large eggs • 1 stick unsalted butter, melted and cooled • ½ cup milk • 1 apple, peeled and cut into small cubes, approximately 1 cup • 1 cup frozen blueberries

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Instructions 1. Preheat oven to 350°F. Line three mini muffin tins with baking cups or grease lightly. 2. In a medium bowl, whisk together flour, oats, baking powder, cinnamon and salt. 3. .In a separate bowl, whisk together sugar, eggs, butter and milk. 4. Add wet ingredients into dry ingredients and combine. Stir in apple and blueberries. 5. .Spoon batter into muffin cups. Bake until tops are golden brown, 20-25 minutes. Yield: 36 mini muffins FOR STANDARD SIZE MUFFINS: line one muffin tin with baking cups or grease lightly. Prepare batter according to recipe above and spoon batter into muffin cups. Bake until tops are golden brown, 30-35 minutes. Yield: 12 standard size muffins Back to Contents

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Ingredients • • • • • • • • •

1 handful of fresh or frozen blueberries 2 teaspoons matcha powder 1 banana ½ avocado 1 teaspoon pure vanilla extract 1 teaspoon chlorella or spirulina powder (or both!) 1 teaspoon chia seeds 1 teaspoon hemp seeds ½ cup almond or soy milk

Instructions 1. Blend all ingredients together in blender until desired consistency.

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2. If you find the smoothie to be chalky, simply add more milk or water. Yield: 1 smoothie

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Ingredients • 2 frozen bananas (Chop and peel bananas before freezing. Freeze for at least 2 hours.) • 1 cup frozen blueberries • 2 vanilla beans, split lengthwise

Instructions 1. Add bananas and blueberries to a powerful blender or food processor. 2. Scrape vanilla seeds from beans. Add vanilla seeds to fruit and process or blend until creamy. Scrape down the sides to make sure all ingredients are fully blended. 3. Scoop into bowls or cones. Yield: 2 servings

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Smoothie Ingredients • 2 cups frozen blueberries • 1 container (5.3 ounces) peach Greek yogurt • ½ banana • 3 tablespoons almond milk • 1 tablespoon honey

Topping Ingredients • ½ cup frozen blueberries, thawed • ½ banana, sliced • ½ cup sliced frozen peaches, thawed • ¼ cup granola • 2 tablespoons chia seeds

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• 2 tablespoons sliced almonds • 2 tablespoons flaked coconut, toasted

Smoothie Instructions Purée blueberries, yogurt, banana, almond milk and honey in blender until smooth. Transfer to two bowls, dividing evenly.

Topping Instructions Top each bowl with berries, sliced banana, sliced peaches, granola, chia seeds, almonds and coconut, dividing evenly between bowls. Yield: 2 servings (2 cups smoothie mixture + toppings)

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Ingredients • 2 cups flour • ¼ cup sugar • 2 teaspoons baking powder • ¼ teaspoon salt • 8 tablespoons cold butter, cut into small pieces • 1 cup frozen blueberries • 2 teaspoons fresh thyme leaves • 1 teaspoon lemon zest • ¼ teaspoon freshly cracked black pepper • ½ - 2∕3 cup milk • 1 egg, lightly beaten

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Instructions 1. Preheat oven to 400°F. Grease baking sheet with nonstick cooking spray. 2.

In bowl combine flour, sugar, baking powder and salt. Using pastry cutter, or two knives, cut in butter until mixture is size of very coarse crumbs. Stir in blueberries, thyme leaves, lemon zest and cracked black pepper. Stir in ½ cup milk until mixture just holds together, add remaining milk if mixture is too dry.

3. On lightly floured surface knead dough and shape into an 8-inch circle, about 1-inch thick. .Cut into 8 wedges and transfer to prepared baking sheet. Brush tops with beaten egg and bake 20 minutes or until tops are golden. 4. Cool 2 minutes on baking sheet. Transfer to wire rack and cool slightly. Serve warm or at room temperature. Yield: 8 scones

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Ingredients • 2 cups frozen blueberries • 1 cup sliced banana • 2 tablespoons liquid of choice

Instructions Purée blueberries, banana and liquid of choice until smooth. Yield: 2 cups

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Ingredients • 1 pound ground turkey • ¾ cup fresh or frozen (unthawed) blueberries • 1 tablespoon minced fresh ginger • 1 tablespoon minced lemongrass (optional)* • 1 teaspoon coarse black pepper • 2 tablespoons soy sauce • 4 poppy seed hamburger buns • Lettuce and sliced red onion, optional • Blueberry Ketchup (recipe on next page)

Instructions 1. In a large bowl, combine turkey, blueberries, ginger, lemongrass and black pepper; mix well.

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2. Form mixture into four patties. 3. Brush soy sauce on both sides of burgers. 4. In an oiled skillet over medium-high heat, grill patties until cooked thoroughly, about 4 minutes each side. 5. Serve on buns with lettuce, sliced red onion and blueberry ketchup. Yield: 4 burgers * Peel away woody outer layer from the bottom portion of the lemongrass stalk; mince inner flesh.

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Ingredients • 1 ½ cups fresh or frozen (unthawed) blueberries • ½ cup minced onion • ¼ cup rice wine vinegar • ¼ cup dark brown sugar • ½ teaspoon salt • 1 tablespoon pickled ginger (gari) or minced fresh ginger

Instructions 1. In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt. 2. Bring to a simmer; cook about 15-20 minutes, stirring frequently.

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3. Remove from heat and allow to cool. 4. Add to blender or food processor; blend until smooth. 5. Refrigerate until ready to use.

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Ingredients • 1 cup plain Greek yogurt • 2 tablespoons maple syrup • 1 cup diced fresh pineapple • 1 ½ cups fresh or frozen (thawed) blueberries • ½ cup granola • ½ cup shredded coconut, toasted

Instructions 1.  In a small bowl combine yogurt, maple syrup

and pineapple. 2.  In four small wine glasses or parfait glasses spoon

alternate layers of pineapple mixture, blueberries, granola and coconut.

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3. Repeat.

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Ingredients • ½ cup old-fashioned rolled oats • 2 cups frozen blueberries • 1 container (5.3 ounces) nonfat blueberry Greek yogurt • 1 banana • ½ cup coconut water • 2 tablespoons honey

Instructions I n blender, process oats for 30 seconds. Add remaining ingredients and purée until blended. Yield: 2 servings

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Find mouth-watering blueberry recipes, cooking tips and more at

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Goodness Frozen Recipe EBook 2  

Every season is a busy season it seems. Keeping your favorite things close can help. Perfectly worn-in jeans. Movies packed with laughs. And...

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