π«π Fresh Sweet & Juicy Blueberries β Little Berries, Big Flavour
These Fresh Sweet And Juicy Blueberries are the ultimate bite-sized superfruit β plump, juicy, and perfectly sweet with a subtle tang. Whether tossed in a salad, stirred into oats, or eaten by the handful, theyβre a deliciously healthy way to brighten up any meal. Bursting with sweetness. Loaded with goodness. Naturally irresistible.
π« Taste Profile:
Sweet π¬ | Juicy π§ | Mildly tangy π | Fresh & floral πΈ
π Why Youβll Love Our Fresh Sweet and Juicy Blueberries:
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π« Naturally sweet & juicy β snack-ready straight from the punnet
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πͺ Rich in antioxidants, fibre & vitamin C β great for skin & heart health
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π§ Bakes beautifully β muffins, pancakes, crumbles & more
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βοΈ Freezer-friendly β perfect for smoothies or frozen treats
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π₯£ Versatile β ideal in salads, cereals, or yogurt bowls
π½οΈ How to Enjoy:
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Add to porridge or granola bowls for a berry boost π₯£
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Mix into pancakes or muffin batter for bursts of flavour π§π₯
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Sprinkle over salads for a sweet-tart contrast π₯
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Blend into smoothies or freeze for a cool snack π§βοΈ
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Simmer into compotes or sauces for desserts or cheese boards π°π§
π₯£π« Blueberry Yogurt Breakfast Bowl
Bright, balanced, and ready in 5 minutes.
π Ingredients (Serves 1):
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1/2 cup Fresh Blueberries
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1/2 cup thick Greek yogurt (or plant-based yogurt)
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1/4 cup granola or toasted oats
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1 tsp honey or maple syrup π―
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Optional: chia seeds, nuts, or shredded coconut π°π₯₯
π©βπ³ Instructions:
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Spoon yogurt into a bowl.
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Add a generous handful of blueberries.
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Sprinkle granola over the top for crunch.
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Drizzle with honey and add any extra toppings you love.
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Enjoy immediately β itβs cool, creamy, and packed with goodness!
β¨ A simple breakfast that feels like a treat, every single time.
π§π« Classic Blueberry Muffins
Light, moist & loaded with juicy bursts of flavour.
π Ingredients (Makes 10β12 muffins):
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1 Β½ cups fresh blueberries
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2 cups all-purpose flour
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2 tsp baking powder
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Β½ tsp baking soda
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Β½ tsp salt
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Β½ cup butter (softened) or coconut oil π§
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ΒΎ cup sugar
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2 large eggs π₯
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1 tsp vanilla extract
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Β½ cup milk or buttermilk
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Zest of 1 lemon (optional, for brightness) π
π©βπ³ Instructions:
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Preheat oven to 180Β°C (350Β°F) and line a muffin tin with paper cases.
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In one bowl, whisk flour, baking powder, soda, and salt.
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In another, cream butter and sugar until fluffy. Add eggs, vanilla, and lemon zest if using.
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Stir in the flour mixture alternately with the milk.
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Gently fold in the blueberries (reserve a few for topping).
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Divide batter into muffin cups and top with extra berries.
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Bake for 20β25 minutes, or until golden and a toothpick comes out clean.
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Cool slightly β then enjoy warm, with a cup of tea or coffee! βπ«
β¨ Perfect for breakfasts, lunchboxes, or sweet afternoon snacks β and they freeze beautifully, too!
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