Please enjoy these delicious Blueberry recipes

Blueberry French Toast Muffins

These blueberry french toast muffins are as versatile as they are irresistible. They’ll fill your home with that delicious smell of Sunday brunch and make a perfect lunchbox addition for the kids (and for yourself). Made with whole grain bread, eggs, blueberries, and lightly sweetened with maple syrup, these blueberry french toast muffins will satisfy your hunger and provide plenty of energy to take on the day.


  • Blueberry French Toast Muffins4 large eggs
  • 1 cup milk, any type
  • 3 tablespoons pure maple syrup
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 12 ounces whole grain bread, cut into small pieces (about 6 cups)
  • 1 cup fresh or frozen blueberries
  • Optional toppings: maple syrup, powdered sugar
  1. Preheat oven to 350°F.
  2. Whisk the eggs, milk, maple syrup, cinnamon, and vanilla together in a large bowl. Add the bread and stir to combine well. Fold in the blueberries.
  3. Spray a 12-cup muffin pan with cooking spray. Spoon equal portions of the bread mixture into the muffin pan, filling the wells almost all the way to the top.
  4. Bake in the oven for 20-25 minutes until muffins are puffed up and cooked through. Remove from oven and cool. Serve muffins plain or top them with a little bit of maple syrup or powdered sugar.

Number of servings (yield): 12 muffins      recipe source

Blueberry Margaritas


  • Blueberry Margaritas1 1/2 cups water
  • 1/2 cup sugar
  • 2 cups blueberries, divided
  • 12 mint leaves
  • 1 1/2 cups silver tequila
  • 1/2 cup fresh lime juice
  • 1 tablespoon kosher salt
  • 1 lime, cut into 8 wedges

How to Make It

Step 1

Combine 1 1/2 cups water and sugar in a container with a tight-fitting lid; seal. Shake 2 minutes or until sugar dissolves.

Step 2

Thread 1/2 cup blueberries evenly onto 8 (4-inch) wooden skewers; reserve skewers for garnish.

Step 3

Muddle remaining 1 1/2 cups blueberries and mint leaves in the bottom of a pitcher. Add sugar mixture, tequila, and lime juice; stir. Moisten half the rim of 8 margarita glasses; dip in salt. Discard remaining salt. Serve margaritas over ice; garnish with a lime wedge and blueberry “stirrer.”

The Ultimate Blueberry Cheesecake



  • Blueberry Cheesecake2 cups finely ground graham crackers (about 30 squares)
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter, softened


  • 1 pound cream cheese
  • 3 eggs
  • 1 cup granulated sugar
  • 1 pint sour cream
  • 1 lemon, zested
  • 1 dash vanilla extract
  • warm lemon blueberry topping (recipe follows)

Warm Lemon Blueberry topping:

  • 1 pint blueberries
  • 1 lemon, zested and juiced
  • 2 tablespoon sugar


Preheat the oven to 325 degrees F.

For the Crust:

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring-form pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake. 

Blueberry Balsamic Dressing

blueberry vinegretIngredients

  • 1 1/2 cup fresh blueberries
  • 9 sprigs fresh thyme
  • 3 tbsp. balsamic vinegar
  • 3 tbsp. lemon juice
  • 1 tbsp. honey
  • pinch of salt
  • 6 tbsp. olive oil


  1. Place all ingredients except for the olive oil in a small sauce pan over medium heat for 10-15 minutes. Lightly press down on the blueberries as they cook to break them open. Remove the fresh thyme once done.
  2. Remove from heat and allow to cool for a few minutes. Whisk in olive oil. You may also blend until smooth to reach desired consistency.
  3. Drizzle dressing over a crunchy chopped summer salad!

Number of servings (yield): 9 servings

Blueberry Thrill


  • Blueberry Thrill2 cups blueberries
  • 1 1/2 cups dry gin
  • 3/4 cup water
  • 1/2 cup sugar
  • 3 cardamom pods
  • Crushed ice
  • 1/2 cup fresh lemon juice
  • Additional blueberries (optional)

How to Make It

Step 1

Place 2 cups blueberries in a large, heavy stainless-steel saucepan; mash with a fork or potato masher. Place over medium-high heat, and cook 3 minutes or until berries begin to release juice. Remove from heat; add gin. Cover and let stand at least for 1 hour or up to overnight. Strain mixture through a sieve into a bowl, pressing berries with the back of a spoon to remove as much juice as possible; discard solids.

Step 2

Combine 3/4 cup water, sugar, and cardamom pods in a small saucepan; bring to a boil. Cook 2 minutes or until sugar dissolves. Cool completely; discard cardamom pods.

Step 3

To serve, add the ice to a cocktail shaker to come halfway up sides of container. Add 1/4 cup blueberry-gin, 1 1/2 tablespoons cardamom syrup, and 1 tablespoon lemon juice; shake until chilled. Strain cocktail into a chilled martini glass. Garnish with additional blueberries, if desired. Serve immediately. Repeat procedure with remaining ingredients.


Blueberry Tart

blueberry tartIngredients

For the Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

For the Filling

  • 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried
  • 2 tablespoons cornstarch
  • 2 teaspoons finely grated lemon zest
  • 3 tablespoon fresh lemon juice
  • 2/3 cup sugar
  • Pinch of salt


  1. Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).

  2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.

  3. Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.

  4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries.

  5. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Cook’s Notes

For perfect edges, fit the dough into the pan with your fingers. Holding a floured dry-measure cup with one hand, press dough firmly against the side of the pan, pushing down top of crust with thumb of other hand to level flush with the rim.


  • 1/2 Cup raw almonds
  • 1/4 Cup coconut flour
  • 1/4 Cup coconut oil
  • 3 Tablespoons maple syrup
  • 1 Tbsp. cocoa powder
  • 1/4 Tsp. fine grain sea salt
  • 1/2 Cup rolled oats

Chocolate Coconut Cream Filling

  • 8 Ounces dark chocolate, chopped
  • 1 3/4 Cups full-fat coconut milk
  • * For an optional quick filling, use one (3.9 ounce) package instant chocolate pudding mixed with 1 3/4 cup full-fat coconut milk

Lady Bug Decoration

  • 1 Package (6 ounces) Blueberries, about 20
  • 1 Package (6 ounces) Blackberries, about 15
  • 1 Package (6 ounces) Raspberries, about 42

Chocolate Coconut Cream Filling

  1. Shake can of coconut milk well before opening. Heat the coconut milk over medium-low just until it begins to steam and bubble at the edges of the pan. Don’t allow it to scorch.
  2. Place chopped chocolate in a medium mixing bowl and pour the hot coconut milk over it. Let sit for 5 minutes then whisk on high with an electric mixer for 4-5 minutes. Pour the chocolate coconut cream mixture into prepared tart shell and spread evenly.
  3. Refrigerate for 1 hour or until firm.

Lady Bug Decoration

  1. Decorating ideas: To keep your tart looking perfect, cut it into eight slices with a sharp knife before adding the decoration. When decorating, berries should touch on all sides but not be squished in tight. Snack on any remaining leftover berries as you decorate your tart!
  2. Starting at the six o’clock position, use about 8 blueberries to make a straight line ¾ of the way toward the twelve o’clock position. Use about 11 more blueberries to make a semi-circle that touches the straight line. Fill the semi-circle with about 9 blackberries on placed their sides. To make the lady bug’s spots place three more blackberries on the left and three more blackberries on the right of the straight line. Line the remaining edge of the crust with about 18 raspberries resting on their open ends. Follow along the semi-circle and both sides of the straight line with about 14 raspberries. Fill in the rest of the space with about 10 more raspberries.
  3. Carefully lift the tart (along with the removable base) from the pan and serve immediately.

Blueberry & Lemon Muffins

blueberry lemon muffins


  • 1 1/2 cups oat flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 lemon, juiced
  • 1 egg
  • 1 tsp vanilla extract
  • 1 banana, mashed
  • 2 Tbsp. maple syrup
  • 1/2 cup unsweetened almond milk
  • 1 cup frozen blueberries
  • Coconut oil spray


  1. Preheat the oven to 350 degrees.
  2. Combine all dry ingredients in a bowl.
  3. In a separate bowl, combine all wet ingredients, except for the blueberries.
  4. Add wet ingredients to dry ingredients and stir to combine.
  5. Gently fold in the blueberries.
  6. Spray mini muffin tins with coconut oil spray and add batter.
  7. Bake for 15-20 minutes or until a toothpick comes out clean.

Number of servings (yield): 12 muffins

Blueberry-Lavender Yogurt Pops

These just might be the most sophisticated ice pops we’ve ever had. Beautiful swirls of barely sweetened blueberries mingle with a tangy yogurt mixture flavored with floral honey and lavender. Reach for regular whole-milk yogurt here instead of Greek yogurt; the texture is looser, and the flavor is richer and less tart. You’ll want to break up the berries as they cook in step 1; whole berries tend to freeze rather hard. To help the pops slide out easily, run hot water over the sides of the mold, being careful not to splash any water inside.

Blueberry Lavendar Yogurt PopsIngredients

  • 2 cups fresh blueberries
  • 2 tablespoons sugar
  • 6 tablespoons honey
  • 1/3 cup water
  • 2 teaspoons dried culinary lavender or 3 fresh lavender sprigs
  • 2 (2-in.) lemon rind strips
  • 2 1/4 cups whole-milk plain yogurt (not Greek-style)
How to Make It
Step 1

Place berries and sugar in a small saucepan over medium. Cook, stirring occasionally and pressing to break up berries, until juices release completely, 10 to 12 minutes. Cool completely.

Step 2

Meanwhile, place honey, 1/3 cup water, lavender, and rind in a small saucepan. Cover and bring to a boil over medium-high. Remove from heat; let stand 15 minutes. Pour through a fine sieve; discard solids. Cool completely.

Step 3

Stir together lavender syrup and yogurt in a bowl. Spoon yogurt mixture and blueberry mixture alternately into 10 (3-ounce) ice-pop molds, beginning and ending with yogurt mixture. Swirl gently. Freeze until solid, 4 hours or overnight.

Blueberry Pancakes


  • Blueberry Pancakes2.25 ounces all-purpose flour (about 1/2 cup)
  • 2.38 ounces whole-wheat flour (about 1/2 cup)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup vanilla fat-free yogurt
  • 2 tablespoons butter, melted
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 cup fresh blueberries

How to Make It

Step 1

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (through nutmeg) in a large bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.

Step 2

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Top each pancake with 2 tablespoons blueberries. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.

Blueberry Power Smoothie

Blueberry SmoothieIngredients

  • 1 cup fresh or frozen blueberries
  • 2/3 cup fat-free milk
  • 1/2 cup reduced-fat firm silken tofu (about 4 ounces)
  • 2 tablespoons raspberry spread (such as Polaner All Fruit)
  • 1 (6-ounce) carton raspberry low-fat yogurt

How to Make It

Combine all ingredients in a blender; process until smooth.

Yields 3 cups.

Blueberry-Chipotle Chutney

Blueberry Chipotle ChutneyIngredients

  • 4 cups fresh blueberries
  • 1 cup finely chopped Granny Smith apple
  • 1/2 cup white wine vinegar
  • 1/3 cup sugar
  • 1/3 cup honey
  • 3 tablespoons grated orange rind
  • 1 tablespoon mustard seeds
  • 2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger

How to Make It:

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until thick, stirring frequently. Cool; pour into airtight containers.

Note: Refrigerate Blueberry-Chipotle Chutney in airtight containers up to two months.

Blueberry Chia Pudding Parfait

blueberry pudding parfaitIngredients

  • 1 cup almond milk, unsweetened
  • 1 cup nonfat plain Greek yogurt
  • 2 cups blueberries, divided
  • 1/2 cup chia seeds
  • 4 tablespoons maple syrup, divided (optional)
  • 1/2 teaspoon vanilla extract
  • 2 kiwis, peeled and chopped
  • 1 cup mango, chopped
  • Mint leaves and additional Greek yogurt, suggested garnish


  1. In a blender, combine almond milk, yogurt, 1 cup blueberries, chia seeds, 3 tablespoons maple syrup and vanilla extract and puree until blended. Refrigerate until mixture thickens, at least 30 minutes.
  2. In a bowl, combine remaining 1 cup blueberries, kiwi, mango and remaining 1 tablespoon maple syrup.
  3. In 4 glasses, layer chia pudding and fruit mixture, ending with fruit mixture.
  4. Top with additional Greek yogurt and garnish with fresh mint leaves, additional blueberries and orange zest, if desired.

Number of servings (yield): 4 servings; 3 cups pudding and 2 cups fruit total


Southern Belle Organics is pleased to bring you some of our favorite Blueberry recipes. We hope you and your family will enjoy these flavor sensations and make them with berries organically grown in North Carolina.

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