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It’s blueberry season! Plump and juicy, these purple jewels of the fruit kingdom have an amiable, sweet flavor that works well in all kinds of dishes. To showcase some of the amazing things you can do with these tasty beauties, here are 16 mouthwatering recipes to sink your teeth into. Added bonus: Every recipe is whole-food, plant-based, and vegan!

Only have frozen blueberries? No problem. For some recipes, such as salads, fresh is best, but when it comes to most baking and desserts, frozen blueberries work really well. Simply rinse until water runs clear, pat dry with paper towels, and use as you would fresh blueberries.

Blueberry Farro Grain Bowl

Featuring fennel, fresh basil, and crunchy veggies, this colorful grain bowl is bliss for your taste buds. Blueberries and cherry tomatoes provide enough juicy deliciousness that no dressing is required: Just add a splash of rice wine vinegar and season with salt and pepper.

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Blueberry Salsa

Sick of the same old salsa? Adding blueberries to classic salsa ingredients like tomato and jalapeño makes for a zesty, fruity dip that tastes great with baked chips, whole grain crackers, or celery sticks.

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Blueberry-Mint Nice Cream

Discovering banana-based fruit ice cream (aka “nice cream“) is life-altering. Seriously, it’s so good and so easy—it will change your summer!  Here, frozen blueberries give vibrant color and sweet berry flavor while fresh mint adds a reviving coolness. (If you don’t have mint, it tastes great without it, too.)

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Blueberry-Ginger Balsamic Glaze

Sweetened with date paste and infused with fresh ginger, this simple blueberry-balsamic glaze tastes great over fresh fruit, roasted vegetables, ice cream, or as an alternative to jelly in a peanut butter sandwich.

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Blueberry Tartlets

With a crispy oat base, creamy vanilla–pear filling, and lavender-infused blueberry compote, this stunning dessert works great for special occasions, or just when you want something sweet. From one reader: “My wife and I made these the other day and ended up eating them for breakfast. In fact, from now on we are going to have these every Sunday morning!”

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Sweet Potato, Pear, and Blueberry Flatbreads

Topped with grilled pear and fresh blueberries nestled into a sweet potato mash, this amazing flatbread is an example of the absolutely delicious flavor pairings possible in the realm of whole-food, plant-based eatings. Note: For the crust, we recommend our 20-minute Homemade Oil Free Pizza Dough.

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Patriotic Fruit Pops

These fun red, white, and blue fruit pops are made from layers of strawberry, banana, and blueberry. Allow each layer to freeze for at least 20 minutes to prevent the color bleeding between layers.

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Nectarine and Blueberry Salsa

This fruity pinto bean salsa, bursting with blueberries and nectarines, is what summer is all about. Serve with cucumber wedges and/or baked tortilla chips.

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Blueberry Bliss Breakfast Bowls with Freekeh

Blueberries make a great topping for hot and cold cereals of all kinds. In this recipe, the chewy texture of freekeh offers a delightful contrast to the sweet, soft, juicy blueberries. Pro tip: You could use steel cut oats instead of freekeh, and frozen blueberries work here, too.

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Creamy Blueberry Parfaits with Millet

The mild, creamy flavor of millet pudding combined with date-sweetened pomegranate juice and blueberries is a perfectly crafted symphony for your palate. For fancy presentation, serve layered in parfait glasses, long-stem wine glasses, or martini glasses.

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Blueberry Spinach Salad Bowl with Orange Vinaigrette

Fresh blueberries add an extra layer of juiciness to this citrusy, grain-heartened salad bowl, which also features curry-spiced sweet potato, spinach, cannellini beans, and an easy orange vinaigrette. Heavenly! From a reader: “This is a delicious dish and absolutely beautiful. I made a single big [bowl to set] out for company, and it went over extremely well.”

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Pita Chips with Blueberry-Orange Salsa

For a novel appetizer or movie night snack, top baked pita chips with this orange and blueberry salsa. The lemon zest and cardamom combination is delish!

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Grilled Peach and Blueberry Pasta Salad

In this stunning summer salad, the enchanting flavors of juicy blueberries and caramelized grilled peaches really pop against the backdrop of peppery arugula and soft, earthy, whole grain pasta.

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Blueberry-Raspberry Aquafaba Muffins

Aquafaba (the liquid from a can of chickpeas) keeps these fruity muffins light and airy, while the addition of both raspberries and blueberries gives them an appetizing, sweet-tart flavor.

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Blueberry Oat Breakfast Muffins

When it comes to baking, nothing beats the sweet flavor you get when you use natural whole foods. Here, blueberries team up with sweet potato and banana to create a moist, fruity, perfectly sweetened muffin. Enjoy with a cup of your favorite tea. From a reader: “These are excellent … moist, sweet and delicious!”

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Banana Blueberry Bars

Savor the flavor of these primo rolled oat bars, infused with the sweet tang of apple juice, banana, and blueberries. Be sure to make plenty; they freeze well and are so handy to have around! One reviewer writes: “I wrap pieces in waxed paper to take to work for snacks, eat it for breakfast, and sometimes have one in the afternoon to ward off the munchies. So tasty, and everything in it is good for you!”

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Vegan Blueberry Muffins

The aroma that fills the house when you make these cardamom- and lemon-infused blueberry muffins is almost as pleasurable as their moist, sweet flavor. Note: To make these gluten-free, be sure to use rolled oats that are certified gluten-free.

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Sowmya2 days ago
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Wonderful collection of recipes with blueberries

David Davis3 days ago
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Always top notch. Keep up the good work!

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about the author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.

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