Today in Food History – July 11th

  • National Blueberry Muffin Day

Can you say YUMMmmm?
~ I can say it in my sleep! ~

July is National Blueberry Month – the peak of blueberries harvest.

North America is still the leading producer of this beloved blue fruit, accounting for up to 90% of the world’s supply. 

Health benefits of blueberries include:

  • Blueberries are among the highest anti-oxidant value fruits
  • Blueberry is very low in calories. 100 g fresh berries provide only 57 calories. However they contain health-benefiting soluble dietary fiber, minerals, vitamins and pigment anti-oxidants that contribute immensely for optimum health and wellness.
  • More studies give blueberries a boost in importance for overall and preventative health.

Uses for blueberries:

  • Can be used in smoothies, cereal, yogurt, sorbets, salads, main entrees, appetizers, snacks and desserts, including baked items.
  • Blueberries are now available in the dried form; delicious for snacking and baking; as well as fresh, frozen and canned versions.

Recipe for  “To Die For Blueberry Muffins”
can be found under Kitchen Love page

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© rgb for “On Dragonfly Wings with Buttercup Tea”, 2011

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About becca givens

Becca is an artist, poet, and animal communicator. She delights in cooking, nurturing, and sharing a rich spiritual life with others on the Path.
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8 Responses to Today in Food History – July 11th

  1. souldipper says:

    Okay everyone…this is too much for my waning discipline. However, a blueberry smoothie isn’t too full of calories. I use mango tofu, walnuts, peach/grape juice and a banana with the blueberries. Oh boy!

    There’s no taste like any berries fresh from the wilds. I hated picking them as a kid, but I sure could sit in a patch and fill my face!

  2. Trisha says:

    that cake looked yummmmmmmmm for sure :)

    i dont eat too much but i love to eat any thing/every thing tasty.

  3. phylor says:

    A local blueberry treat (after you have gone and picked the wild (or low bush) blueberries, or picked high bush at a you pick) involves stewing the blueberries with a sweetner (honey, sugar, maple syrup) in a fairly large and deep pot. Then make drop biscuit (the wetter version of tea biscuits you roll out and cut) dough, and drop dollops full on top of the bubbling blueberries like dumplings for a stew. Put on a lid (not sure if you turn down the heat at this point) and wait for the biscuit/dumplings to cook.
    Then, moving a biscuit/dumpling aside, you scoop a generous serving of the stewed blueberries into a bowl, add a biscut/dumpling on top, then drizzle with more stewed berries. At this point, of course, you can always add real whipped cream or ice cream.
    The dessert is known as “blueberry grunt,” either for the noises the berries and dumplings make while cooking, or how you feel after eating your second helping.
    Thanks for sharing that’s national blueberry month; in Atlantic Canada, the berries come in a bit later — right now it’s fresh, local strawberries. Strawberry shortcake (made with double-decker tea biscuits, just a touch of sugar, and lots of whipped cream.

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