10 Healthy Recipes You Can Make With a Box of Blueberries

Evenly divide arugula between 2 serving plates. Top each plate with half the blueberries, peach slices, goat cheese, and almonds and serve with your choice of dressing.

Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil or parchment paper.

Place fillets on prepared baking sheet. Drizzle with olive oil and sprinkle with pepper and ¼ tsp kosher salt.

Bake until just cooked through and internal temperature of fillets reaches 145 degrees F, about 10 minutes.

Place a medium saucepan over medium heat. Add blueberries, balsamic vinegar, maple syrup, and remaining ½ tsp of kosher salt. Bring just to a boil, reduce heat, and simmer until berries are popped and mixture has thickened slightly, about 10 minutes. To serve, spoon sauce over fish.

Remove all stems from blueberries. Wash berries thoroughly and pat dry.

Place a medium saucepan over medium heat. Add blueberries and lemon juice and cook until blueberries begin to soften, about 10 minutes. Use a fork to break up berries, as needed.

Stir in honey and chia seeds and cook, stirring frequently, until mixture thickens, about 15 to 20 minutes. Remove from heat and stir in cinnamon and cloves. Transfer to a clean container or jar and refrigerate until using. Enjoy within 2 weeks.

Place banana, frozen blueberries, yogurt, and milk in a blender. Blend on high until completely smooth, about 1 minute. Evenly divide smoothie mixture between two serving bowls.

Top each bowl with half the granola, fresh blueberries, raspberries, hemp hearts, and coconut. Serve and enjoy!

Place a medium saucepan over medium heat. Add  blueberries, sugar, and 1 cup of water. Cook, stirring frequently, until berries have softened, about 10 minutes. After cooking, allow mixture to cool.

When ready to serve, stir lemon juice into blueberry mixture and divide among four ice-filled glasses. Top each with sparkling water and garnish with thyme, fresh blueberries, and lemon slices if using.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.

In a small bowl, mix together yogurt and baking powder and set aside.

In a large bowl, stir together both types of flour and salt. Add egg, honey, milk, and yogurt mixture and stir just until moistened. Gently fold in blueberries.

Form dough into a flat round shape and cut into 6 even wedges. Place on prepared baking sheet and bake until cooked through and lightly browned, about 20 to 25 minutes.

Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking dish. Set aside.

In a large bowl, whisk together whole-wheat flour, 1 cup all-purpose flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together ⅓ cup maple syrup, applesauce, eggs, almond extract, and yogurt. Gradually add the wet ingredients to the dry ingredients and stir until just moistened. Pour the mixture into the prepared baking dish. Top with blueberries in an even layer.

In a small bowl, stir together oats, ¼ cup all-purpose flour, cinnamon, 2 tbsp maple syrup, and avocado oil. Sprinkle over the blueberries and bake until a toothpick inserted in the center comes out clean, 40–50 minutes. Allow to cool completely before slicing into 12 squares.

Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13-inch baking dish with cooking spray. Add blueberries to the baking dish and set aside.

Slice the baguette into rounds or cubes and arrange in the prepared baking dish.

In a mixing bowl, whisk together milk, eggs, almond extract, maple syrup, and cinnamon. Pour over the bread, making sure it is evenly coated.

Bake until the mixture is set and lightly browned, about 45 to 50 minutes. Top with almonds and more blueberries, if desired.

Add all ingredients except granola to a blender and mix on high until completely smooth, about 1–2 minutes.

Divide mixture evenly among 6 3-oz single pop molds, filling each ¾ way full. Top with 1 tbsp granola, if using. Freeze until hard for about 3–4 hours.

Preheat oven to 400 degrees F. Line a 12-cup muffin tin with muffin liners and set aside.

In a mixing bowl, combine whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.

In a separate mixing bowl, combine lemon zest and juice, eggs, honey, vanilla, oil, and cottage cheese. Mix thoroughly.

Stir dry ingredients into wet ones and mix until just moistened. Gently stir in blueberries, being careful not to overmix.

Bake until a toothpick inserted into the center comes out clean, about 15 to 18 minutes.