The key ingredient in America’s most popular muffin, the blueberry is as good for your body as it is for your taste buds. The tiny blueberry is packed with nutrients, containing high levels of vitamins B, C, E and especially the cancer preventative vitamin K. Eating blueberries also lowers cholesterol and blood lipid levels, ultimately reducing your risk of heart disease. July is National Blueberry Month, so why not celebrate these bite-sized berries with us?
Blueberries come in many shapes and sizes — with fifteen different varieties grown worldwide. The type commonly found in the U.S. is known as the Northern Highbush Blueberry, which can efficiently produce 6,000 berries per bush. While on the stem, blueberries start out green and then transition to a ruby red before reaching maturity and their signature blue.
During cooking, the berry’s color can shift again. Adding lemon juice or vinegar can turn blueberries reddish. A blueberry that has turned green often indicates a dish includes too much baking soda. When baking, remember that blueberries tend to be heavier than batter. To avoid their sinking to the bottom of the pan, try pouring in a layer of batter before you sprinkle on the fruit. Here are two recipes that showcase the bounteous blueberry. Sprinkle them on our poppyseed waffles, or use them in the filling of our peach-blueberry pie.