3 Delicious and New Ways to Use Blueberries

Thanks to Instagram, I stumbled across three delicious and new ways to use blueberries and they’re all so easy to make.

They also serve as the perfect snack, breakfast, or treat, and two of them are even great for cooling off in warmer weather.

Now, I know what you’re thinking…how could there be any more ways to use blueberries?

I thought the same but apparently there are at least three more creative ways to enjoy them and that’s exactly what I’m sharing in this article.

See what made this short list and you’ll wonder why you haven’t made these simple recipes sooner:

3 Delicious and New Ways to Use Blueberries

These recipes take no time to whip up and they don’t require any ridiculous ingredients which makes them perfect to weave into weekly (read: busy) meal rotations:

1. Frozen Blueberry Greek Yogurt Bites

I can’t get over how simple this recipe is and how I didn’t know about it sooner.

It’s literally fresh blueberries dipped in Greek yogurt.

Yup, that’s all it takes.

I top mine with shredded coconut and it’s just beyond delish.

Here are the easy steps to take to make these:

1. Grab your freshly washed blueberries and set them in a bowl or container
2. Add a few thick spoonfuls of full-fat Greek Yogurt to a bowl, give it a good stir so it’s nice and smooth
3. Using a toothpick or two forks, roll a few blueberries into the Greek yogurt to coat them
4. Pull them out and set them on a baking sheet (one that can fit in your freezer) or smaller dish that’s lined with parchment paper
5. Sprinkle on some shredded coconut, cinnamon, or anything else that’s light enough to stick onto the blueberry (I did red and blue dyed coconut shreds the first time I made them, see photos)
6. Freeze them for about an hour or so (depending on how thick you layered the yogurt on) 
7. Enjoy!

Pro tip: When it comes time to eat these bad boys, I let them sit out for just a bit so they’re a little softer and not so teeth-cracking hard.

2. Blueberry Scrambled Eggs (*Hear Me Out On These 😂*)

When I first came across these blueberry scrambled eggs, it was a definite head scratcher where I thought the internet lost its mind again but, they were surprisingly really good.

And…again, I know what you’re thinking. Especially if my aunt Mars is reading this haha.

It’s like green eggs and ham but blue and weird looking.

I totally get it and so did the recipe creator, Danielle Hamilton, who stressed this so much when she shared it (rightfully so haha).

But they really were a nice change up from traditional eggs.

Plus, the blueberry flavor gave the sweet sensation like I was eating pancakes except this time, thanks to the eggs, there was a protein base instead of the flour you’d find in pancakes.

So instead of being hungry within an hour or so, I felt full and satisfied.

Adding a few extra pieces of breakfast meat and avocado also helped do just that since it also upped the protein and (healthy) fat content of the dish.

Despite their appearance, I’d encourage you to give them a shot!

Here’s how to make them:

1. Scramble two or more eggs (depending on how many you plan to eat) in a bowl and set aside
2. Saute washed and dried fresh blueberries in a skillet with coconut oil
3. Once the blueberries start to get soft and mushy, mash them and add the eggs
4. Scramble them both together until it’s all cooked
5. Enjoy!

It’s really that simple and you’ll be surprised at just how good it tastes.

3. Frozen Blueberry Greek Yogurt Bark

This recipe, similar to the one I shared in my Clever Ways to Sneak More Veggies Into Your Diet article, I haven’t had a chance to try.

But, based on reading it and watching the video, I have a feeling it’s going to be ah-mazing.

Put simply, you puree frozen blueberries with Greek yogurt in a blender, pour that mixture onto a baking sheet, top with your favorite toppings, and freeze.

When it comes time to eat it, break the big sheet into smaller “bark” size pieces and enjoy.

Just like the first recipe, this one is a nice cooling treat you can enjoy during summer months or after a tough workout or walk outside in the sun.

Here’s the step-by-step instructions on how to make it:

1. Puree frozen blueberries with full-fat Greek yogurt in a blender (1:1 ratio so 1 cup of blueberries would need 1 cup of Greek yogurt)
2. Pour the mixture onto a parchment-lined baking sheet (again, one that can fit in your freezer)
3. Add your favorite toppings before freezing for one hour
4. Enjoy!

I plan to make mine covered in chopped nuts and coconut shreds but you could really add anything you like (like sprinkles and cereal puffs for the toddler version the recipe creator made, see photo).

Just like the blueberry bites, you want to eat these just after they come out of the freezer and had a bit to rest at room temperature.

Leaving them out for too long though will give you a soft, yogurt mess so you just want a touch of room temp, but not too much.

Enjoy These New Ways to Use Blueberries Today

If you made it this far into this article, you now have three new (and delicious) ways to use blueberries.

I hope you’ll give one or more of them a try and that you’ll let me know how it goes.

Leave a comment below or reach out directly at devan@behappynothangry.com.

I’d love to hear from you!

Until then, enjoy these blueberry recipes today!

To trying new fun recipes and enjoying healthy foods,

Devan