June's finally here and with that comes one of my favorite fruits....blueberries. It's about the only time of year I enjoy fresh blueberries because they are $1 a pint instead of $4! They usually don't make it past the washing process....i end up eating the majority of them standing over the sink....YUM!
Blueberries aren't just tasty, they are one of the most antioxidant packed fruits available. Naturally accuring antioxidants help to fight free radicals as well as many chronic diseases associated with aging. Blueberries contain 14 mg Vitamin C and 0.8 mg Vitamin E per cup as well as anthocyanins and phenolic compounds that contribute to their antioxidant activity. Studies have also shown that blueberries may help delay the aging process by improving memory and motor skills by reducing oxidative stress in the brain.
Blueberries don't just have to be enjoyed in the summer. They can be purchased frozen as well and added to muffins, pancakes, or smoothies. They can also be enjoyed dried by themselves or on salads.
My favorite blueberry recipe is Blueberry Muffins, they make a great breakfast on the go. This recipe isn't the healthiest with all the butter, but they taste great and we have enjoyed them since I was little. You can also use 1/2 applesauce to cut some fat - just reduce the sugar a little so its not super sweet.In a large bowl mix:
1 Stick Butter (or butter substitute)
1 Cup Sugar
2 Large Eggs
1 Tsp Vanilla
2 Cups Whole Blueberries and 1/2 cup Mashed Blueberries
In a separate bowl mix:
1 3/4 Cups Flour
1/4 Cup Ground Flax Seeds
2 Tsp Baking Powder
Add flour mixture alternating with 1/2 cup milk or milk substitute (I use rice milk). When combined pour into muffin tins. Top with mixture of 1 tbsp sugar and 1 tsp cinnamon. Bake at 375 for 25 minutes.
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