Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmea…
Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmeal Cups are bursting with lemon flavor and juicy blueberries. The…
Calling all berry lovers! This blueberry margarita recipe combines fresh berries with classic margarita ingredients for a refreshingly sweet and…
Calling all berry lovers! This blueberry margarita recipe combines fresh berries with classic margarita ingredients for a refreshingly sweet and tart cocktail bursting with flavor. Impress your guests with this unique twist!
Want a berry-based spin on your favorite drink? Try the blueberry margarita! As two cocktail experts we’ve made margarita recipes of every color of the rainbow, and one is solidly a favorite.
What we love about this recipe: This blueberry margarita has a beautifully sweet tart flavor and a fluorescent pink-purple hue. It’s great for impressing friends for a summer party or barbecue, or for mixing up a single drink to sip on the patio. Alex and I make a lot of margaritas, and outside of the classic margarita recipe this is one of our favorite fruity spins!
Ingredients in a blueberry margarita
The margarita is one of the most popular classic cocktails of all time, invented in Mexico in the 1930’s. The standard recipe is just 3 ingredients: tequila, orange liqueur (Triple Sec or Cointreau), and lime juice. For a blueberry margarita, all you need to do is muddle some fresh blueberries before shaking up the drink! To offset the tartness of the berries, you’ll need a hint of simple syrup. Here are the ingredients you’ll need:
This blueberry margarita works with either fresh or frozen blueberries. But we recommend thawing the berries first! This isn’t a frozen margarita, so it’s not blended in a blender. Instead, it’s shaken in a cocktail shaker with ice. The flavor is slightly fresher with fresh berries, but the difference is slight.
For the orange liqueur: Cointreau vs Triple Sec
What’s the best orange liqueur for a blueberry margarita: Cointreau or Triple Sec? You can use either, but we’ve got a favorite. Here’s what we recommend:
Top choice: Cointreau.Cointreau is a premium orange liqueur with a developed-orange perfume flavor. It has notes of oak and vanilla, which make it taste more sophisticated than Triple Sec.
Next choice: Triple Sec. Triple Sec is slightly less refined in flavor than Cointreau: it has a very straightforward orange essence (almost like orange vodka). But either work in a blueberry margarita.
How to make a blueberry margarita: step by step
Here are the basic steps for how to make a blueberry margarita! This margarita is muddled in a cocktail shaker: it’s not made in a blender like our strawberry margarita or raspberry margarita. Here are the basic steps (or jump to the full recipe):
Step 1: Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt).
Step 2: Place ¼ cup blueberries in the bottom of a cocktail shaker, and muddle them until fully mashed. Add the 1 ½ oz tequila, 1 oz Cointreau, ½ oz lime juice, and ½ oz simple syrup to a cocktail shaker and fill it with ice. Shake until cold.
Step 3: Strain the margarita into the glass with the salted rim. Fill the glass with ice and garnish with a lime wedge and extra blueberries.
Make a blueberry margarita pitcher (8 servings)
Mixing up drinks for a crowd? You can easily make a blueberry margarita pitcher: just multiply this recipe times 4! You can make the recipe right in the pitcher; there’s no need to shake and strain. Here’s what to do:
Mash 2 cups blueberries and strain them into a pitcher.
Add 1 ½ cups tequila, 1 cup Triple Sec, ½ cup lime juice. and ½ ounce simple syrup.
Add 3 handfuls of ice and stir until cold. Pour into glasses and serve!
More margarita recipes
There are so many fruity ways to make a margarita! Here are some of our top margarita recipes:
Fresh blueberries are ideal for the best flavor and texture. However, frozen blueberries can work in a pinch, but they will need to be thawed and may dilute the drink slightly.
Do I need to muddle the blueberries?
Yes, muddling the blueberries releases their juices and intensifies the flavor.
What type of tequila should I use?
A silver or blanco tequila is the most common choice for margaritas, including the blueberry version. It offers a clean and crisp base that allows the blueberry flavor to shine.
Can I use a different type of sweetener?
Yes! Simple syrup, agave nectar, or even honey can be used to sweeten your margarita to taste.
What can I add for a citrusy kick?
A splash of fresh lime juice will add a classic margarita element alongside the blueberry sweetness. You can also use a lime wedge for rimming the glass.
What’s the best way to rim the glass for a blueberry margarita?
For a unique touch, rim the glass with a sugar rim. For a festive twist, use a Tajin rim (chili-lime powder blend) for a sweet and spicy contrast.
What’s a fun way to garnish a blueberry margarita?
Fresh blueberries make a perfect and thematic garnish! A sprig of mint or a lime wedge also add a refreshing touch.
Calling all berry lovers! This blueberry margarita recipe combines fresh berries with classic margarita ingredients for a refreshingly sweet and tart cocktail bursting with flavor. Impress your guests with this unique twist!
Ingredients
¼ cup fresh blueberries, plus more for the garnish
Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt (or for a festive look, use Margarita Salt).
Place the blueberries in the bottom of a cocktail shaker, and muddle them until fully mashed. Add the tequila, Cointreau, lime juice, and simple syrup to a cocktail shaker and fill it with ice. Shake until cold.
Strain the margarita into the glass with the salted rim. Fill the glass with ice and garnish with a lime wedge and extra blueberries.
Margarita pitcher variation: Mash 2 cups blueberries, then strain the juice into a pitcher. Add 1 ½ cups tequila, 1 cup Triple Sec, ½ cup lime juice. and ½ ounce simple syrup. Add 3 handfuls of ice and stir until cold. Pour into glasses and serve.
Notes
*To convert to tablespoons, 1 ounce = 2 tablespoons
**Maple syrup also works as a natural sweetener for margaritas; it adds a nuanced sweetness without tasting like maple.
These delicious vegan blueberry cookies are soft and chewy on the inside, crunchy on the outside, and loaded with refreshing blueberry lemon flavor! They are the perfect sweet treat whether you enjoy them as an after-dinner dessert, mid-day snack, or b…
These delicious vegan blueberry cookies are soft and chewy on the inside, crunchy on the outside, and loaded with refreshing blueberry lemon flavor! They are the perfect sweet treat whether you enjoy them as an after-dinner dessert, mid-day snack, or breakfast cookies. With just ten ingredients and less than ten steps to make, they will...
This blueberry ice cream recipe is sweet, creamy, and bursting with pure berry flavor! Whip up a homemade batch to impress everyone.
If you love fruity ice cream, here’s the flavor that’s stolen our hearts: blueberry ice cream! It’s sweet and creamy, with a pure fruit flavor that tastes like an elevated version of this humble berry. Mix up a homemade batch and it stays creamy in the freezer for weeks! The bright fuchsia color makes it stand out, and it’s the best sweet treat for a summer evening. (Our son can’t get enough!)
Ingredients in blueberry ice cream
This blueberry ice cream features a traditional ice cream custard base mixed with a sweet blueberry puree. You’ll simply cook down blueberries with sugar and strain, then whisk it into the creamy vanilla base. This recipe is great when you have a bunch of blueberries to use up, whether they’re store-bought or picked up at a U pick or farmers market. Here’s what you need for this recipe:
Blueberries, fresh or frozen
Granulated sugar
Lemon juice
Cornstarch
Whole milk
Heavy cream
Vanilla extract
Kosher salt
Can you use frozen blueberries?
This blueberry ice cream recipe works with fresh or frozen blueberries. You don’t even need to defrost the berries if you’re using frozen! The heat from the pan will quickly defrost them and the timing should be essentially the same as using fresh berries.
Ice cream is a great way to use frozen blueberries (versus a baked good like blueberry muffins, where frozen berries can bleed and turn the batter purple).
Churn it in an ice cream maker
This is a classic blueberry ice cream recipe, so you’ll need an ice cream maker! It’s a great investment that works for making sorbets, sherbet and ice creams all year round. Here are two types of ice cream makers you can find on the market:
Freezer bowl ice cream maker: This type of maker is the most inexpensive and requires freezing overnight before making the recipe (store the bowl in the freezer). We use this 2 quart freezer bowl ice cream maker; it’s very durable and has held up well over the years.
Automatic ice cream maker: This automatic ice cream maker is larger and more expensive, but great if you make ice cream often. It requires no pre-freezing, so you can make ice cream any time you please!
How to make homemade blueberry ice cream
To make blueberry ice cream recipe, you’ll make a berry puree, mix it with a custard made of milk and cream, and then churn it an an ice cream maker. Then you’ll freeze for 4 hours or overnight for the best scoopable hard ice cream texture. Here are the basic steps:
Make the puree: Simmer blueberries with sugar until broken down into a syrup, then pass through a fine mesh sieve to strain out the skins and seeds.
Make the custard: Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, and salt.
Cool the custard: Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Or, place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
Churn (25 minutes): Churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture you can eat immediately.
Freeze or “ripen” for hard ice cream texture (4 hours or overnight): We recommend freezing the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).
Storage note
Store this blueberry ice cream in the freezer for up to 2 weeks: it stays creamy and scoopable for the entire storage time! Note that many of our homemade ice cream recipes become slightly hard and need to be set out at room temperature for 15 to 20 minutes before serving. However, this blueberry ice cream doesn’t require it! It’s very soft because of the fruit syrup addition, and you can scoop it out right from the freezer.
Variations
Want to add some pizazz to this blueberry ice cream? Here are a few ideas for how to change it up:
Chocolate: Make blueberry chocolate ice cream by adding the chocolate chunks per this Mint Chocolate Chip Ice Cream recipe.
Graham crackers: Make Blueberry Pie Ice Cream by adding crushed graham crackers (like this Strawberry Cheesecake flavor)
Vanilla cookies: Make Blueberry Cobbler Ice Cream by adding crushed vanilla cookies
In a large saucepan, add the blueberries and ¾ cup sugar and 2 tablespoons water and bring to a boil. Simmer for 5 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing if necessary. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.
Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.
Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined.
Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
Pour the chilled mixture into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).
These summery fresh fruit freeze pops are made with pectin for a less icy, more pleasing mouthfeel; they’re essentially a quick freezer jam in popsicle form! The beauty of this recipe is its unique consistency, but also its versatility—I’ve used strawberries, blueberries, and peaches here, but you can use pretty much any fruit you want […]
These summery fresh fruit freeze pops are made with pectin for a less icy, more pleasing mouthfeel; they’re essentially a quick freezer jam in popsicle form!
The beauty of this recipe is its unique consistency, but also its versatility—I’ve used strawberries, blueberries, and peaches here, but you can use pretty much any fruit you want (the sky is the limit!)
The freezer provides ample opportunities to preserve seasonal fruit for later, and these freezer jam pops do exactly that in a way that’s both fun to eat and as tasty as (or tastier than!) biting into a juicy ripe peach or strawberry or blueberry or any fruit, really.
Whether you call them freeze pops, otter pops, flavor ice, icy poles, freezies (hiya, Canada pals!) or Zooper Doopers (hello Aussie mates!) one thing is for sure: these refreshing summer treats are sure to beat the heat.
While fresh fruit popsicle recipes abound, this recipe has a uniquely pleasing texture that comes from a (not so) secret ingredient: pectin. The pectin makes the pops smoother, less icy, and softer to bite. With just a little bit of sugar plus a lemon juice and citric acid to make the flavors even brighter, you have yourself one perfect summer treat.
These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.
There’s something about bars that is so homey and appealing (especially if you’re from the Midwest like us!). Introducing Blueberry Pie Bars: all the flavors of blueberry pie in handheld form! These are so simple and satisfying! The same dough makes a thick bottom crust and golden buttery crumbles, and the filling is a bright burst of fresh blueberries and lemon juice. Everyone loves this summer dessert: they’re thick with just the right chewy texture.
Ingredients in blueberry bars
These blueberry bars follow the formula of a typical fruit crumble bar: the same dough is used for the crust and crumble! It makes it simple and you only need a short list of ingredients to put them together. The fresh blueberry filling seals the deal, with just the right amount of lemon to make the flavor pop (it’s required, in our opinion!). Here’s what you’ll need:
Blueberries
All-purpose flour
Light brown sugar
Granulated sugar
Rolled oats
Salt
Butter
Cornstarch
Lemon juice
Vanilla extract
Can you use frozen blueberries?
Want to use frozen berries instead of fresh? You can! Pies and bars are a great place to use frozen berries because they need to break down to make a jammy filling.
Full disclosure: we have not tested frozen blueberries specifically in these bars. However, frozen berries work similarly to fresh berries in our blueberry sauce, which is same basic concept as this filling. So, we feel confident sharing that this substitution will work! Let us know if you try this with frozen berries in the comments below.
Tips for blueberry bars
Blueberry pie bars are actually more like a blueberry crumble with a bottom crust! They’re simple to make, but there are a few things to note about the process. Here’s what to know:
Grease the pan, then line the pan with parchment paper. This makes them easy to remove from the pan, because the blueberry filling can get a little sticky! Cut the parchment so that it extends on two sides to easily remove it from the pan. Greasing the entire pan helps the parchment stick to the bottom.
Allow the bars to cool 30 minutes, then refrigerate 1 hour. This lets the texture set, firming it up so it’s the ideal texture for eating. Once you’ve refrigerated for 1 hour, you can easily cut them into 16 squares.
Storage info
How to store these blueberry pie bars once you’ve bake them up? If you stack them, make sure to store them with parchment paper between each layer so they don’t stick to each other. Then, place them in an airtight container and you can store them for:
3 days at room temperature
2 weeks refrigerated
3 months frozen
More blueberry recipes
Blueberries are our one of our favorite fruits to use in the kitchen! Here are a few more great blueberry recipes to use them:
Preheat the oven to 375°F. Butter 9 x 9 baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
In a medium bowl, mix the flour, brown sugar, oats, and salt. Cut in the butter with a pastry cutter or fork. As it incorporates, use fingers to knead until it becomes an even, consistent dough with no more dry bits of flour (this takes a while, so be patient!). Use your fingers to crumble it into small crumbles and measure out 1 ¾ cup for the topping.
Pour the remaining crumbles into the prepared pan, and press it into an even layer for the crust of the bars. Use the bottom of a measuring cup to press in the dough and make it flat and even.
In a medium bowl, mix the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread them in an even layer over the crust.
Add the reserved crumbles over the top in an even layer.
Bake for 1 hour, until the edges are golden brown. Remove from the oven and cool on cooling rack for 30 minutes. Then transfer to the refrigerator and for 1 hour. Remove from the fridge and use the parchment to remove the bars from the pan. Cut into 16 even squares. Store bars up to 1 week refrigerated (with parchment paper between the layers if stacked), or 3 months frozen.
Notes
*We have not tested this recipe with frozen berries, but it should work similarly to fresh.
I love starting my day with a refreshing smoothie that is packed with good for you ingredients. A few of my favorites include my strawberry banana smoothie, peanut butter banana smoothie, and detox smoothie. I also LOVE this easy Blueberry Smoothie rec…
I love starting my day with a refreshing smoothie that is packed with good for you ingredients. A few of my favorites include my strawberry banana smoothie, peanut butter banana smoothie, and detox smoothie. I also LOVE this easy Blueberry Smoothie recipe. We always have blueberries in the freezer so we make this one often.…
If you like tender, sweet, and fruit-filled muffins, these vegan blueberry lemon muffins will surely knock your taste buds out of the park! Made with a delicious combination of fresh blueberries and lemon zest and then topped with a sweet lemon glaze, …
If you like tender, sweet, and fruit-filled muffins, these vegan blueberry lemon muffins will surely knock your taste buds out of the park! Made with a delicious combination of fresh blueberries and lemon zest and then topped with a sweet lemon glaze, having just one muffin will be nearly impossible! There is nothing quite like...
This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks to the best pie!
Is there a more quintessential summer dessert than blueberry pie? It tastes of backyard cookouts and the 4th of July, Grandma’s bake sale and lazy summer afternoons. There’s no better way to use a load of fresh berries than baking them into this classic pastry. This blueberry pie recipe is something special: it’s got a luscious, thick berry filling and a golden, buttery lattice-topped crust. Here’s how to make a fool-proof blueberry pie that will make everyone come running!
Ingredients in this blueberry pie recipe
Blueberry pie is as classic as they come here in the USA, though of course a good old apple or cherry pie come close! This one is a celebration of summer, with a thick sweet filling that’s best for eating on the back porch with a little melty vanilla ice cream. Like most pies, it’s a bit of a project: but it’s worth every minute. We’ve fool-proofed this recipe so you don’t end up with a gooey mess: it comes out perfectly golden with a thick filling every time. Here’s what you’ll need:
Ever baked a pie, only to end up with a runny filling that collapses when you cut it? Fruit pie fillings can vary based on the ripeness of the specific fruit you use. Blueberries are approximately 85% water, which is activated when the fruit is heated. We had a few test pies that come out totally runny, so we came up with a solution: pre-cooking the filling! This way, it comes out perfectly set every time. Here are a few tips:
Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate.
Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool.
Fully cool the pie for 2 hours, then refrigerate before serving. This is the most important step, which allows the filling to fully set after baking.
Can you use frozen blueberries?
Want to use frozen berries instead of fresh? Pies are the perfect place to do it! Frozen blueberries can bleed into the batter of baked goods like muffins and breads, making them turn purple in color! But frozen berries work wonderfully here, especially since the filling is cooked down before baking.
Tips for homemade pie crust
What makes this blueberry pie? The homemade pie crust recipe! It’s much tastier than purchased dough, and an important baking skill that’s fun to master. Here are a few tips and tricks that make this a stand-out pie crust:
Use Irish butter if you can find it. Irish butter has a higher fat content and lower water than American butter. It gives baked goods a richer flavor and flakier texture, which is the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.
Keeping pie crust cold is essential. Add ice cold water to the crust when making the dough to make sure the butter doesn’t melt. Then, refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.
When rolling, pick up the dough and rotate it occasionally so it doesn’t stick. Liberally flour the work surface and the rolling pin. Roll as perfect of a circle as possible. If the starts to stick, dust with a bit more flour and rotate the dough.
Weave the lattice. The lattice top makes the pie! If you’ve never woven a lattice pattern before, use this video tutorial to guide you.
Use an egg wash!
For the best golden finish to this blueberry pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then sprinkle with crunchy turbinado sugar for a glittery finished look.
Serving blueberry pie
The most important thing to remember about blueberry pie? Make sure to cool it for at least 2 hours, then refrigerate until serving! This helps to firm up the filling so that you can cut a perfect slice.
Once you’re ready to serve, allow the pie to stand for about 20 to 30 minutes so that it warms back to room temperature (unless you enjoy cold pie!). It’s great with a dollop of homemade whipped cream or vanilla ice cream.
More pie recipes
Love baking up pies? Here are some of our favorite classic pie recipes:
Make the Homemade Pie Crust. Chill the dough for 1 hour (or up to 24 hours).
Meanwhile, stir together the blueberries, granulated sugar, cornstarch, maple syrup, lemon juice, lemon zest, cinnamon, vanilla extract, and salt in a saucepan and heat over medium heat for 4 to 5 minutes, stirring frequently, until the sauce is thick. Transfer the blueberries and sauce to a bowl and cool at least 30 minutes, until the crust is ready.
Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
Grease a 9” standard pie pan.
Dust flour over a clean work surface. (Or if you have a pastry cloth, set it up and dust it with flour.) Dust a rolling pin in flour. Place one ball of dough on the work surface and gently roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Pick up the dough and rotate it occasionally as you work, keeping as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it’s sticking, dust with a bit more flour. Roll the dough to a 12-inch wide circle (which corresponds to the 9-inch circle on a pastry cloth). Visible chunks of butter are expected: that’s what makes it flaky!
Gently drape the dough over then rolling pin, then transfer it the prepared pie pan. Gently center and push the pastry towards the bottom of the pan.
Allow the 1-inch of overhanging dough to drape over the edge. Fill the dough with the blueberries and sauce and place the entire pan in the freezer while rolling out the next dough.
Roll out the second dough ball. Use a pizza cutter to cut the dough into 1 inch strips. Remove the pie from the freezer and weave a lattice pattern using the strips (see this video for a demonstration). Use kitchen scissors to cut off excess from the strips, then fold the draped dough over the top and crimp the edges with a fork.
Whisk the egg in a small bowl, then brush the top of the lattice and crust with the egg wash using a pastry brush. Sprinkle generously with turbinado sugar.
Place the pie directly onto the preheated baking sheet lined with foil. Bake immediately for 15 minutes (at 425°F). Leaving the pie in the oven, reduce the oven temperature to 375°F and bake for 60 minutes, until browned and the filling has small bubbles. Check at 40 minutes and if necessary, add a foil tent if the crust is already very golden brown.
Cool at least 2 hours, then refrigerate until ready to serve. Bring to room temperature before serving.
My classic Buttermilk Drop Biscuits are my all-time favorite, but I also love playing around. My Strawberry Biscuits were a hit so I decided to make Blueberry Biscuits too! And now I don’t know which recipe is my favorite because they are all so …
My classic Buttermilk Drop Biscuits are my all-time favorite, but I also love playing around. My Strawberry Biscuits were a hit so I decided to make Blueberry Biscuits too! And now I don’t know which recipe is my favorite because they are all so good! You can’t go wrong with any of them, but I…
Baked oatmeal is one of my all-time favorite breakfasts. It is so hearty and comforting. I also love making baked oatmeal cups. The individual size cups are so fun and they make a great grab and go breakfast or snack. These Lemon Blueberry Baked Oatmeal Cups are bursting with lemon flavor and juicy blueberries. The… 
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I love starting my day with a refreshing smoothie that is packed with good for you ingredients. A few of my favorites include my strawberry banana smoothie, peanut butter banana smoothie, and detox smoothie. I also LOVE this easy Blueberry Smoothie recipe. We always have blueberries in the freezer so we make this one often.… 
My classic Buttermilk Drop Biscuits are my all-time favorite, but I also love playing around. My Strawberry Biscuits were a hit so I decided to make Blueberry Biscuits too! And now I don’t know which recipe is my favorite because they are all so good! You can’t go wrong with any of them, but I…