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4th of July Fruit Kabobs
Snack American

4th of July Fruit Kabobs

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Slice watermelon in thick slices. Cut out stars using a cookie cutter.
  2. 2 Skewer about 15 blueberries on a wooden skewer and 1 watermelon star on top. Repeat with remaining ingredients.

By Barbara Sauermann

Watermelon Fish Snack for Kids
Snack American

Watermelon Fish Snack for Kids

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place watermelon triangle on a plate with pointed side facing left. Place 1 blueberry on triangle for fish eye; place remaining 4 blueberries above fish's "mouth" for air bubbles.
  2. 2 Cut a tiny curved sliver papaya for fish's mouth; place on watermelon. Flip papaya triangle over and place at end of watermelon fish for tail fin.

By Baking Pusheen

Air Fryer Chicken and Waffle Kabobs
Snack

Air Fryer Chicken and Waffle Kabobs

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (93 degrees C). Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Arrange popcorn chicken in a single layer in the air fryer basket. Cook chicken for 7 minutes, then flip and cook until lightly browned and crispy, 2 to 3 minutes more. Transfer chicken pieces to a baking sheet; keep warm in the preheated oven.
  3. 3 Meanwhile, arrange half the waffles in a single layer in the air fryer basket. Cook for 90 seconds; flip and continue to cook until light brown in spots and crispy, about 20 seconds more. Transfer to baking sheet. Repeat with remaining waffles.
  4. 4 Thread 2 waffles and 2 pieces of chicken onto each of 8 skewers. Thread berries onto remaining 12 skewers.

By Jasmine

Yogurt Bark
Snack American

Yogurt Bark

4.1

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Line two 9-inch rimmed baking sheets with parchment paper.
  2. 2 Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
  3. 3 Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

By mumofsix

Quick Vegan Blueberry Muffins
Snack

Quick Vegan Blueberry Muffins

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups.
  2. 2 Mix flour, sugar, baking powder, and salt together in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup approximately 3/4 of the way with batter.
  3. 3 Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.

By basktcase91

Baby-Led Weaning Oatmeal Bites
Snack American

Baby-Led Weaning Oatmeal Bites

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Pour milk and oats into a saucepan over medium heat and mix to combine. Stir in chia seeds, flax seeds, and hemp seeds. Bring oatmeal to a low boil; reduce heat and cook until mixture thickens, about 5 minutes.
  2. 2 Pour oatmeal into a rectangular glass dish with an airtight lid. Stir in blueberries; press the mixture down slightly. Refrigerate until completely cooled and set before cutting into bite-sized pieces, about 1 hour.

By Lauren Magenta

Blueberry Lemon Bread
Snack

Blueberry Lemon Bread

4.6

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. 2 In a medium bowl, mix flour, baking powder and salt together and set aside.
  3. 3 In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, beating well after each addition. Mix in the juice of 1 lemon. Add the flour mixture, alternating with the milk. Fold in the lemon zest and blueberries. Pour into prepared pan.
  4. 4 Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
  5. 5 For the glaze, combine 1/4 cup sugar with 2 tablespoons lemon juice. Drizzle over bread while still warm.

By Jessica

Berry Lemon Muffins
Snack

Berry Lemon Muffins

3.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
  3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
  4. 4 Fold in blueberries and raspberries.
  5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Blueberry Upside-Down Banana Nut Bread
Snack

Blueberry Upside-Down Banana Nut Bread

4.0

Prep
20 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. 2 Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By Kailey W

Blueberry Lemon Walnut Bread
Snack

Blueberry Lemon Walnut Bread

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
  3. 3 In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
  4. 4 In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
  5. 5 Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
  6. 6 Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
  7. 7 To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
  8. 8 Brush glaze over bread while still warm.

By California Walnuts

Blueberry Delight Muffins
Snack

Blueberry Delight Muffins

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.
  2. 2 Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.
  3. 3 Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.
  4. 4 Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.

By Mott's

Rainbow Fruit Salsa with Whole Wheat Cinnamon Chips
Snack American

Rainbow Fruit Salsa with Whole Wheat Cinnamon Chips

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spray tortilla triangles with cooking spray. Combine sugar and cinnamon in a resealable plastic bag. Add triangles and shake to coat. Place triangles on a baking sheet.
  3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes.
  4. 4 Combine strawberries, peach, apple, grapes, blueberries, and pineapple in a bowl. Stir to mix . Serve salsa with cinnamon chips.

By WifeofBill

Broiled Stone Fruit with Cardamom Banana Soft Serve
Snack American

Broiled Stone Fruit with Cardamom Banana Soft Serve

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
  2. 2 To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
  3. 3 Sprinkle with chia seeds and blueberries.

By Almond Breeze

Banana Blueberry Muffins
Snack American

Banana Blueberry Muffins

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin pan.
  2. 2 In a large bowl, mix whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix bananas, egg whites, and vanilla extract.
  3. 3 Mix banana mixture into flour mixture until smooth. Fold in blueberries. Spoon batter into the prepared muffin pan.
  4. 4 Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

By ELEMMIRE

Oatmeal Blueberry Muffins
Snack American

Oatmeal Blueberry Muffins

4.1

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk milk, oil, and egg together in a bowl until evenly blended. Stir oats, flour, sugar, baking powder, and salt together in a separate bowl, making a well in the center. Pour milk mixture into well and stir just until batter is combined; fold in blueberries.
  3. 3 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Busy Cook

Healthier To Die For Blueberry Muffins
Snack American

Healthier To Die For Blueberry Muffins

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with muffin liners.
  2. 2 Mix together 1/2 cup sugar, 1/3 cup flour, butter, and cinnamon in a small bowl with a fork until mixture resembles coarse crumbs. Set topping aside.
  3. 3 Combine 1 1/2 cups flour, remaining 3/4 cup sugar, and baking powder in a large bowl. Place applesauce into a 1-cup measuring cup; add egg and enough milk to measure 1 cup; stir well, then mix into flour mixture until just combined. Fold in blueberries. Fill the prepared muffin cups to the top and sprinkle with topping.
  4. 4 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

By MakeItHealthy

Lemon Verbena-Blueberry Muffins
Snack American

Lemon Verbena-Blueberry Muffins

4.6

Prep
25 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk milk, egg, and vanilla extract together until smooth; set aside.
  3. 3 Place flour, sugar, lemon verbena, baking powder, and salt in the bowl of a food processor; pulse until lemon verbena is finely chopped. Add butter; pulse until pea-sized.
  4. 4 Transfer flour mixture to a bowl; fold in blueberries. Stir in milk mixture until just moistened. Spoon batter into the prepared muffin cups, filling each ¾ full.
  5. 5 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Cool before serving.

By SIXMITTS

Blueberry Buttermilk Scones
Snack American

Blueberry Buttermilk Scones

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
  2. 2 Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
  3. 3 Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
  4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

By CHINER

Blueberry Pumpkin Muffins
Snack American

Blueberry Pumpkin Muffins

4.4

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or line cups with paper liners.
  2. 2 Whisk flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a bowl until evenly blended. Combine pumpkin, milk, butter, and egg in a separate bowl; gradually stir in flour mixture just until moistened. Fold in blueberries. Spoon batter into the prepared muffin cups, filling each to the top.
  3. 3 Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

By CKLEWIS

Ricotta-Blueberry Muffins
Snack American

Ricotta-Blueberry Muffins

4.7

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup jumbo muffin tin with extra-large paper liners.
  2. 2 Beat white sugar, butter, and lemon zest together in a bowl with an electric mixer until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
  3. 3 Whisk flour, baking powder, baking soda, and salt together in a separate bowl; stir into butter mixture until just combined, batter will be thick. Carefully fold in blueberries.
  4. 4 Divide batter among the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
  5. 5 Bake in the preheated oven until muffins are golden on top and a toothpick inserted into centers comes out mostly clean with some crumbs, 26 to 28 minutes. Transfer to a wire rack to cool, 15 to 20 minutes.

By Annie

Blueberry Mojito Tea Bread
Snack Latin American

Blueberry Mojito Tea Bread

3.0

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.
  2. 2 Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By wisweetp

Very Berry Rhubarb Bars
Snack American

Very Berry Rhubarb Bars

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. 2 Make crust: Mix together flour, brown sugar, and cinnamon in a large bowl until well combined. Cut butter into flour mixture until crumbs form; press into the bottom of the prepared baking dish.
  3. 3 Bake crust in the preheated oven until golden brown, about 15 minutes.
  4. 4 Make filling: Blend sugar, eggs, flour, and salt in a blender until smooth; pour into a large bowl. Fold in rhubarb, strawberries, and blueberries until incorporated, then spread onto baked crust.
  5. 5 Make topping: Mix together flour, brown sugar, oats, melted butter, and cinnamon in a medium bowl until well combined; sprinkle over fruit mixture.
  6. 6 Bake in the preheated oven until lightly browned on top and the filling has set, 45 to 50 minutes.

By Dianne

Fresh Blueberry Ice Cream
Dessert American

Fresh Blueberry Ice Cream

4.6

Prep
10 min
Cook
Total
150 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blend blueberries in a food processor (or mash them really well in a bowl).
  3. 3 Mix cream and condensed milk together in a bowl; mix in blended blueberries.
  4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
  5. 5 Transfer to an airtight container and freeze until firm before serving, about 2 to 4 hours.

By aliciamargaret

Blueberry-Thyme Compote
Side Dish

Blueberry-Thyme Compote

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.

By lutzflcat

Blueberry Preserves

Blueberry Preserves

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

By Yoly

Blueberry Compote
Dessert American

Blueberry Compote

4.8

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Place 1/2 of the blueberries into a small, heavy saucepan with sugar and water; bring to a boil. Reduce the heat and simmer, stirring often, until blueberries burst, about 10 minutes.
  2. 2 Stir remaining blueberries into the saucepan; continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.

By alisadiomin