All fruit is good for us, we know that, and blueberries, often touted as a super fruit, are an excellent source of antioxidants. Not only that, they taste good!
When choosing blueberries, look for plump berries with a dusty bloom, and if they’re sold in a punnet/container, check the blueberries at the bottom of the punnet, too, to make sure they are not softening or bleeding. They’re more resilient than other berries such as raspberries and strawberries, and if picked fresh, can stay in good condition in the fridge for up to a week.
In New Zealand blueberries are in season from December through to April, but excellent frozen organically grown fruit can be purchased throughout the year and it is often a lot more economical to buy! Blueberries are a great addition to a smoothie – just throw them in frozen. I also add them frozen to blueberry muffins, but here’s a trick: add them at the very end of mixing, and just stir once or twice, otherwise you’ll end up with blue muffins!
The sweet, tart, musky taste of blueberries is greatly improved with a squirt of lemon – it seems to bring them alive. A little freshly grated lemon zest works the same way when using blueberries in baking.
Recipes using blueberries