Get a Fresh Start on Healthy Eating with these Blueberry Recipes

The new year is all about new beginnings. Whether you’re writing a list of resolutions, cleaning out your clutter, or tackling a new goal, 2022 is the perfect year to start fresh. One theme that often crosses our minds at the start of a new year is how to lead healthier and happier lives. Thinking of new nutritious recipes that everyone in the family will love can be overwhelming. To take away some of that stress, BC Blueberries has transformed many of your favourite meals and given them a superfood twist!

Starting off the day with a healthy meal is crucial in dictating how your day will go. Just in time for National Blueberry Pancake Day on January 28, these breakfast recipes are all made with frozen BC Blueberries and are a great way to start your day, and the new year, on the right foot!

Berry Blue Smoothie

Ingredients

2 cups frozen blueberries

1⁄3 cup yogurt

1 cup pineapple juice

1 tbsp honey (adjust to taste)

Ice cubes (as needed)

Directions

1) In the container of an electric blender container, place blueberries, yogurt, milk, pineapple juice and honey; whirl until smooth. Add ice cubes, a few at a time, whirl until finely crushed. Serve immediately.

Healthy Vegan Blueberry Pancakes

Ingredients

1⁄2 cup oat flour

1 cup almond flour

1 cup blueberries, frozen or fresh (plus lots more for topping)

2 tbsp flaxseed + 5 tbsp water

1⁄4 tsp salt

1 tsp cinnamon

1 tsp baking soda

1 mashed banana (1⁄2 cup)

1 tsp vanilla extract

3⁄4 cup almond milk

2 tbsp maple syrup

1⁄2 tsp apple cider vinegar

Directions

1) In a large bowl, mix the oat flour, almond flour, salt, cinnamon, and baking soda.

2) Mix flaxseed and water and set aside for 5–10 minutes until it forms a gel-like consistency.

3) In a separate bowl, mix mashed banana, almond milk, maple syrup, apple cider vinegar, vanilla extract, and flaxseed + water mixture.

4) Pour the dry ingredients into the wet ingredients and mix together, then add the 1 cup of blueberries to the batter.

5) Heat pan or griddle to medium heat and spray with cooking spray. Scoop batter onto pan in small pancake shapes (2–3 small spoonfuls of batter per pancake). Note: smaller pancakes will be much easier to flip. When using almond/oat flour it can be harder to flip pancakes so making them smaller makes it easier to work with (plus you get more pancakes!).

6) Let cook for 5–6 minutes or until bubbles form on the top, and when you can comfortably get a spatula underneath the pancake to flip it without breaking the pancake in half, it is cooked enough to flip. Flip the pancake and let it cook for another 1–2 minutes and then remove from the pan.

7) Top with more blueberries and whatever pancake syrup you like. Maple syrup pairs really nicely with this, as does a drizzle of peanut butter or almond butter.

Whole Wheat Blueberry Lemon Tea Loaf

Ingredients

11⁄2 cups all-purpose whole wheat flour

11⁄2 tsp baking powder

11⁄2 tsp baking soda

1⁄4 tsp (pinch) salt

13⁄4 cups frozen blueberries – divided in half (mix 1 tbsp of the flour mixture in with the blueberries)

3⁄4 cup brown sugar, lightly packed

1⁄2 cup unsalted butter (room temperature)

2 large eggs (room temperature)

1⁄2 cup plain 3% yogurt

1 tbsp lemon zest (approximately the zest from 1 large lemon)

2 tbsp lemon juice – fresh

Directions

1) Preheat oven to 350°F.

2) Butter a 9” x 5” x 2.5” non-stick loaf pan.

3) Combine the flour, baking powder, baking soda and salt in a small bowl, mix and set aside.

4) Mix 1 tbsp of the flour mixture in with the blueberries until coated, set aside. (If the blueberries are too dry to coat, then add 1⁄2 tsp of lemon juice so the flour adheres to them.) This is to stop the blueberries from sinking to the bottom of the loaf.

5) In a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute.

6) Beat the eggs in one at a time.

7) On low speed, alternately mix in the flour mixture, yogurt, lemon zest and juice in three intervals.

8) Gently fold in half the amount of blueberries.

9) Pour into the greased loaf pan.

10) Top with the remaining blueberries.

11) Bake in the middle rack of a preheated oven at 350°F for 45–55 minutes or until the cake tester comes out clean.

12) Cool in the loaf pan for a minimum of 30 minutes, then invert onto a cooling rack.

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