The blueberry is not a stand-alone fruit. (any Ron & Fez fans out there?) I actually agree with that statement. Sometimes when I’m washing my blueberries, I’ll pop a few in my mouth, but that’s it. Last week, I bought a massive amount of blueberries, 6 pints! I thought it’d be fun to show you what I do with blueberry abundance.
Have you ever made cream soda? This blueberry coconut cream soda is really easy, and really good.
Mash blueberries with sugar (I’ve switched to organic cane sugar, that’s why it’s light brown in color)
then start assembling. Blueberry mash, some ice cubes, a bit of coconut milk, and top it off with club soda.
Give it a stir and enjoy. If there’s such a thing as a healthy soda, this may qualify.
You could also make them ahead of time. Mix everything (skip the ice) into a cute half pint mason jar. Seal and stick in the fridge for later.
Blueberry Coconut Cream Soda – adapted from Better Homes & Gardens
- 1 1/2 cups fresh blueberries
- 2 tbsp. sugar
- coconut milk
- club soda or carbonated water
In a small bowl, combine blueberries and sugar. Coarsely mash using a pastry blender or fork.
Place 1/3 cup of mashed berries in each of 3 glasses (or mason jars*). To each glass, add ice, 2 tbsp. coconut milk, and 1/2 – 2/3 cup club soda. Stir and serve.
* if using half pint mason jars, omit ice & only add 1/2 cup club soda
Yield – 3 small drinks
Just like lots of bananas = banana bread, lots of blueberries = blueberry muffins.
My awesome vegan friend (hi Ewelina!) sent me a recipe for vegan lemon blueberry muffins. I made a few minor substitutions, and was super pleased with the results.
These guys were so light and fluffy. Honestly, no one will guess they’re butter & egg free.
Lemon Blueberry Muffins – adapted from The Joy of Vegan Baking, by Colleen Patrick-Goudreau
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- zest of 2 lemons
- 3/4 cup organic cane sugar (or granulated sugar)
- 1 cup almond milk (or other non-dairy milk)
- 1/3 cup canola oil
- 1 tbsp. distilled white vinegar
- 1 tsp. vanilla extract
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
Preheat the oven to 400 degrees. Lightly grease your muffin tins (I used coconut oil).
In a medium bowl, combine the flours, baking soda, salt, and zest.
In another medium bowl (or 2-4 cup measuring cup), whisk the sugar, milk, oil, vinegar and extract.
Make a well in the center of the dry ingredients, and pour the wet into the dry. Stir until the ingredients are just blended (some lumps are ok). Gently fold in the berries using a rubber spatula.
Using a scoop, fill muffin tins about 2/3 full. Bake until the tops are lightly browned and a tester comes out clean (about 20 min.) Remove from the oven and let cool for 5 min. before removing to a wire rack to cool completely.
Yield – 12 muffins
If you’re like me and bought 6 pints, you’re most likely going to be freezing a lot of them. Frozen blueberries can be used in smoothies, oatmeal (when it gets cool again :P), waffles, and baking. They’ll last about 6 months in a freezer bag, but far longer (a year or more) if you vacuum seal them.
I mentioned using frozen blueberries in waffles, but how about using them for a jazzed up maple syrup.
Really really delicious topping for waffles. I added lemon zest for some brightness, and loved the result.
Lemon Blueberry Maple Syrup – adapted from Oh, Ladycakes
6 tbsp. pure maple syrup
Bring 1/2 cup of the blueberries, the maple syrup, and zest to a simmer over medium-high heat. Cook for 4-5 min. then strain the cooked blueberries from the syrup. Add the remaining blueberries to the syrup, stir, and let sit for 10 min. to allow the berries to thaw.
Yield – 2 servings
ps – this is also yummy swirled into plain yogurt
Still looking for more ways to use your blueberries?
Try out Allie’s Blueberry, Shiitake + Walnut Salad. This has become one of my summer staples.