Until recently, I thought all blueberry varieties were the same. With spring *finally* here I thought it would be the perfect time to share a post on “wild blueberries.” They come frozen at the height of freshness (Wyman’s is the brand offered at most grocery stores). They pack a more concentrated flavor, which is why you may have seen them more often in smoothies and baking recipes. They’re very tiny but packed with antioxidants (double that of regular blueberries). Research is indicating that they can fight diseases like cancer, heart disease and diabetes. More people now than ever are picking Wild Blueberries. Here are just a few of my favorite ways to use them:
Blueberry Walnut Oatmeal
I combine 1/4C steel cut oats, 1/2C wild blueberries (plus more for garnish), 1C coconut milk, 1tsp vanilla extract, 1tsp flaxseed, 1tsp chia seeds. Cook according to the oatmeal directions, top with blueberries, walnuts and cinnamon and enjoy!
You’ll Need: 1/2C Wild Blueberries, 2 ripe bananas smashed, 1 egg, 1T cinnamon, 1T vanilla extract
Make It: Melt some butter in a griddle or pan. Combine the smashed banana, egg, cinnamon and extract in a bowl – mix very well until a batter forms. Take a small cookie scoop, and portion out the batter into the preheated pan. Sprinkle blueberries on top of each pancake, cook about 5 mins on each side. Serve with more blueberries.
In a blender, I combine 1C Wild Blueberries, 1 frozen banana, 1C almond milk, 1T flaxseed and 1T chia seeds, drizzle of honey and blend away.
I hope you enjoyed all of these recipes, you can find more at http://www.wildblueberries.com