Summer is prime time for these berries as their season runs from May to October. Grab some sunshine and a big batch of berries in one trip (while also getting some exercise) by picking your own at orchards across America. If you’ve got a craving for blueberries during the winter months, never fear: Many of these recipes use dried or frozen blueberries that can be stored all year long.
Go to Greatist.com for all 56 recipes in the categories of Breakfast, Snacks & Appetizers, Lunch & Dinner, Dessert, Drinks, Smoothies & Cocktails. Here are some sample recipes from all categories:
Blueberry Zucchini Muffins Zucchini quick bread is one of the easiest (and tastiest!) ways to get some vegetables at breakfast, and this recipe adds blueberries for a great blueberry muffin-zucchini bread hybrid.
Blueberry-Banana Pie Vegan Overnight Oats Meet your new go-to breakfast for a busy morning. Overnight oats “cook” in the fridge overnight, so a delicious healthy oatmeal breakfast is all set to go in the A.M. The blueberries, cinnamon, maple syrup, bananas, walnuts, and vanilla in this recipe sweeten it up. Make a big batch to last the whole week!
Blueberry-Lime Salsa A zesty fruit salsa can finish off any dish, sweet or savory. This summery mix gets its deep purple color from blueberries and strawberries, a little spice from limes, onion, and cilantro, and some healthy fats from half an avocado.
Greek Yogurt Covered Blueberries It doesn’t get any simpler than this — dip your blueberries in vanilla Greek yogurt and freeze on wax paper. Grab a handful every time you reach into the freezer for a blast of protein and antioxidants!
Grilled Chicken with Blueberry Guacamole Blueberry guac is just about the most genius thing we’ve ever heard. It’s got sweet berries, tart lemon juice, and a bit of spice from the jalapeños. This recipe also includes a yummy grilled chicken breast marinated in Greek yogurt, lime, and chili powder, but if you scoop this whole dish up with chips we’d understand!
Vegetable Couscous with Wild Blueberries This recipe calls for couscous, but it’s simple to sub in any of your favorite grains for a lighter take on pasta salad. The wild blueberries, zucchini, carrots, and chickpeas add antioxidants and protein. Cooking your grain in vegetable stock punches up the flavor. Our favorite grainy base? Quinoa or bulgur wheat.
Blueberry-Coconut Yogurt Pie This frozen dessert looks really fancy, but (shh!) there are only four ingredients and it takes less than five minutes to assemble and pop into the freezer. It tastes decadent, but the filling is really only toasted coconut and vanilla Greek yogurt. Topping with blueberries makes them the star of the show.
Blueberry and Almond Chia Seed Squares The big almond flavor in these sweet squares is what makes them really pop. Chewy oats and chia seeds mean these bars are ooey gooey deliciousness — especially when they’re warm. Top with your favorite nut butter for a bit more decadence.