Blueberries may be mini but they are powerhouses of nutrition: fiber, vitamin C, and antioxidants are only a few of the health benefits stored in blueberries.

Juggling jobs and kids and a zillion other things, who has the time to prepare lavish recipes in the kitchen? Don't worry. With these quick and easy blueberry recipes, you'll have world-class, chef-worthy meals and desserts in no time. (And nobody needs to be the wiser).

Learn creative and easy blueberry recipes for breakfast, lunch, dinner, and in between. Here are our favorite blueberry recipes in under 30 minutes.

Blueberries for Breakfast

Easy Blueberry Muffins

Ingredients:

  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 1/2 cups blueberries
  • 2 tablespoons turbinado sugar (optional)

Prep:

Preheat oven to 375° F. Line 12 muffin cups with paper liners, or coat with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, and salt.

In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs. Add to the flour mixture and stir. Fold in the blueberries (be careful not to over-mix).

Divide the batter among the prepared muffin cups and sprinkle with the turbinado sugar. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, or serve warm. Makes 12 muffins.

Recipe Courtesy of Realsimple.com.

Whole-Wheat Blueberry Pancakes

Ingredients:

  • 3/4 cup multigrain pancake mix (such as Arrowhead Mills)
  • 1 tablespoon canola oil
  • 1/2 cup plus 2 tablespoons soy milk
  • 1/2 cup fresh blueberries
  • Maple syrup
  • Powdered sugar (optional)

Prep:

Combine first four ingredients: pancake mix, canola oil, soy milk, and blueberries.

Pour about 1/4 cup batter (or use a 2-ounce ice-cream scoop) per pancake onto a hot nonstick griddle or skillet. Cook over medium heat for about 2-3 minutes or until tops are covered with bubbles and edges look cooked.

Flip pancakes and cook an additional 2-3 minutes, or until bottoms are golden brown. Pile on a plate in one stack. Cover with a hand towel to keep warm. Drizzle with maple syrup, and dust with powdered sugar, if desired.

Recipe Courtesy of Health.com.

Blueberries for Lunch and Dinner

Grilled Salmon Flatbreads with Fresh Blueberry Salsa

Ingredients:

  • Spice Blend (recipe below)
  • 1 garlic clove, minced
  • 2 skinless salmon fillets (8 oz each)
  • 4 pita breads
  • 1 cup fresh blueberries
  • 1/2 avocado, diced
  • 1/3 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1 tablespoon minced jalapeño
  • 1 teaspoon lime zest
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil, divided
  • 1 bunch watercress, trimmed (about 2 cups)

Prep:

Spice Blend: In a small bowl, stir together 1 teaspoon each ground spices: coriander, cumin, fennel seed, cardamom and mustard seed; 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat grill or grill pan to medium-high.

Sprinkle 4 teaspoons of the spice blend and the garlic on both sides of salmon; grill until opaque in center, about 4 minutes per side.

With 2 forks, flake the salmon. Grill the pita until toasted, about 30 seconds per side. Place on plates.

In a medium bowl, toss the blueberries, avocado, cilantro, onion, jalapeño, lime zest, and 1 teaspoon of the remaining spice blend with the lime juice and oil.

Top pitas with watercress, salmon and blueberry salsa, dividing evenly.

Recipe Courtesy of Blueberry Council.

Blueberry Turkey Burgers with Blueberry Ketchup

Ingredients:

  • 1 pound ground turkey
  • 3/4 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 below)

Blueberry Ketchup:

  • 1-1/2 cups fresh or frozen (unthawed) blueberries
  • 1/2 cup minced onion
  • 1/4 cup rice wine vinegar
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon pickled ginger (gari) or minced fresh ginger

Prep:

Burgers:

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

Form mixture into 4 patties.

Brush soy sauce on both sides of burgers. In an oiled skillet over medium-high heat, grill patties until cooked thoroughly, about 4 minutes each side.

Serve on buns with lettuce, sliced red onion, and blueberry ketchup.

Blueberry Ketchup:

In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt.

Bring to a simmer; cook about 15-20 minutes, stirring frequently. Remove from heat and allow to cool. Remove to blender or food processor, whirl until smooth.

Refrigerate until ready to use.

Recipe Courtesy of Blueberry Council.

Blueberries for Dessert

No-Bake Blueberry Cream Pie

Ingredients:

  • 1 14-oz can, sweetened condensed milk
  • 3 tablespoons fresh lemon juice
  • ½ cup heavy cream
  • 1 ½ cups fresh blueberries, rinsed and dried
  • 1 cup whipped cream, or 1 cup whipped topping
  • 1 9-inch graham cracker crust

Prep:

Combine the sweetened condensed milk, lemon juice, and heavy cream in a large bowl. Mix well. Fold in the whipped cream, then gently stir in the blueberries until thoroughly combined.

Pour the mixture into the pie crust. Cover and chill overnight, or for at least 8 hours. Enjoy!

Recipe Courtesy of Food.com.

Blueberry Granola Yogurt Parfait

Ingreditents:

  • 2 cups low-fat, plain Greek yogurt
  • 2 cups granola
  • 2 cups fresh blueberries (can add raspberries or strawberries, or other fruit, if desired)
  • 4 tablespoons honey

Prep:

Smooth yogurt into tall cups or glasses. Spoon 2 tablespoons of granola over the yogurt and smooth. Layer with yogurt and fruit until glass is filled. Add honey, where you wish, for taste. Serve immediately.

Recipe Courtesy of Food Network.  

 

Blueberry Smoothies

Blueberry Blast Smoothie

Ingredients:

  • ½ cup nonfat or 1percent low-fat milk
  • ½ cup nonfat plain yogurt
  • 1 cup frozen blueberries (unsweetened)
  • 1 teaspoon honey

Prep:

Place all the ingredients in a blender and blend until smooth. Makes about 2 cups.

Recipe Courtesy of Food Network.

Blueberry-Banana Peanut Butter Smoothie

Ingredients:

  • 1 medium banana
  • 1/2 cup fat-free, plain Greek yogurt
  • 1/2 cup plain, unsweetened almond milk
  • 2/3 cup unsweetened frozen blueberries
  • 2 Tablespoons peanut butter
  • 1/2 cup ice

Prep: Put all ingredients in a blender and blend until smooth.

Recipe Courtesy of skinnytaste.com.

Blueberries for Sauces & Sides

Fruit Kebabs with Blueberry Dip

Ingredients:

  • 3 cups fresh blueberries, divided
  • 1⁄3 cup light cream cheese
  • 2 tablespoons apricot preserves
  • 2 cups watermelon or pineapple
  • 2 apples, cored, and cut into 24 pieces

Prep:

Blueberry Dip:

In a food processor or blender, place 2 cups of blueberries, cream cheese, and preserves. Whirl until smooth. Remove to a serving bowl, cover, and refrigerate until serving.

Fruit Kebabs:

Alternate the remaining blueberries with the watermelon, pineapple, and apple pieces - placing on 10-inch bamboo skewers.

Recipe Courtesy of Blueberry Council.

Quick Blueberry-Cranberry Relish

Ingredients:

  • 1 can (8 ounces) whole-berry cranberry sauce
  • 1 cup fresh or frozen blueberries
  • ½ cup chopped walnuts or pecans

Prep:

Place cranberry sauce in a medium-sized microwave-safe dish. Microwave on high power until melted, 60 to 80 seconds then remove. Next, fold in the blueberries and nuts. Serve warm, or cover and refrigerate until ready to serve.

*(Will make 16 portions, or about 2 tablespoons per serving).

Recipe Courtesy of Blueberry Council.