Blueberry Treat Recipes! (3 of ’em)
If it's spring or summer, you'll notice blueberries are everywhere! And delicious blueberry recipes are everywhere as well. Below are three very yummy Blueberry Treat Recipes starting with a quick and easy frozen blueberry yogurt snack, followed by crunchy oatmeal blueberry bars, and ending with a classic gluten-free lemon blueberry muffin. If you make any of these today, you'll be lucky if they haven't been completely eaten by tonight. Enjoy!
1 punnet of blueberries
1 tub natural yoghurt
1 kebab stick
Line a baking sheet with parchment paper and set aside.
Insert the kebab stick into one of the blueberries and swirl in the yoghurt until covered.
Place the yoghurt covered blueberry on the baking sheet and repeat until all of the remaining blueberries are covered.
Place the blueberries in the freezer and freeze for one hour.
Once they are solid, remove them from the baking sheet and place the blueberries in a freezer safe container.
1 cup old fashioned rolled oats
3/4 cup white or whole wheat flour
1/4 cup light brown sugar (or less if you prefer)
1/4 teaspoon ground cinnamon
1 dash of salt
6 tablespoons melted coconut oil (or 6 tablespoons melted butter)
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon or lime juice (from about 1/2 small lemon)
1 tablespoon honey (or agave or granulated sugar)
2 cups blueberries
Place a rack in the center of your oven and heat to 375 degrees F.
Line an 8-by-8-inch baking pan with parchment paper so that the paper overhangs two sides like "handles."
In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
Pour in the melted coconut oil or butter and stir until it forms clumps and the dry ingredients are evenly mixed.
Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
In a small saucepan, over medium heat, combine blueberries, lemon or lime juice, honey or sugar and corn starch.
Heat and stir for about 5 minutes until fruit begins to thicken.
Pour fruit mixture over the bottom layer in prepared pan.
Sprinkle remainder of dry ingredients on top.
Gently press the crumb down into the fruit.
Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden.
Place the pan on a wire rack or in the refrigerator to cool completely.
Once cooled, use the parchment paper handles to lift the bars from the pan.
Slice and serve.
1 1/2 cups blanched almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs, room temperature
1/4 cup coconut oil, melted
2 tablespoons honey
2 tablespoons granulated sugar
2 teaspoons lemon zest
1/2 teaspoon pure lemon extract
1 cup blueberries, rinsed and patted dry
1 cup powdered sugar
2-3 tablespoons lemon juice
Preheat the oven to 350°F.
Line a mini muffin pan with 18 mini muffin liners.
In a small mixing bowl, stir together the almond flour, salt and baking soda. Set aside.
In medium mixing bowl, stir together eggs, melted coconut oil, honey, granulated sugar, lemon zest and lemon extract.
Add the dry mix to the wet and stir just until combined.
Fold in the blueberries.
Divide the batter between the liners, filling each one almost all the way.
Bake 12-15 minutes or until lightly and evenly browned and a toothpick inserted in the middle comes out clean.
Immediately remove the muffins from the pan and let sit on a cooling rack for about 10 minutes before removing the wrappers.
Let cool completely, about 30 minutes.
Place the powdered sugar in a small bowl and stir in just enough lemon juice to reach your desired glaze consistency.
Dip all sides of the muffins in the glaze.
Refrigerate in an airtight container for up to 3 days.