50+ Mouthwatering Dutch Oven Blueberry Recipes for Every Meal

If you’re a fan of blueberries, the versatile fruit that balances sweetness and tartness so beautifully, then you’re in for a treat!

The Dutch oven, known for its ability to evenly distribute heat and lock in moisture, is the perfect vessel for cooking a wide range of blueberry-infused dishes.

Whether you love a warm, comforting dessert like blueberry crumble, a savory dish like blueberry chicken, or even a fresh, vibrant salad, this beloved kitchen tool can help you create dishes that are as simple as they are spectacular.

In this blog article, we’re sharing over 50 mouth-watering Dutch oven blueberry recipes to help you explore the full potential of this flavorful berry.

From breakfast options and side dishes to main courses and decadent desserts, there’s something for everyone.

So, gather your ingredients, preheat that Dutch oven, and let’s get cooking with the deliciously sweet and tangy power of blueberries!

50+ Mouthwatering Dutch Oven Blueberry Recipes for Every Meal

As you can see, the Dutch oven offers endless possibilities for crafting blueberry-centric recipes that are as diverse as they are delicious.

Whether you’re preparing a sweet treat like a blueberry cobbler or something more savory like blueberry-stuffed chicken, these recipes showcase the versatility of both the berry and the cooking method.

The Dutch oven not only helps create perfectly baked or cooked dishes, but it also infuses your creations with rich flavors and textures.

So next time you’re in the mood for some blueberry goodness, don’t forget about this fantastic kitchen tool!

We hope this collection of 50+ Dutch oven blueberry recipes inspires your next culinary adventure and brings a bit of sweetness to your table.

Dutch Oven Blueberry Crisp

A comforting dessert, this Dutch oven blueberry crisp is perfect for both summer and winter. The sweetness of fresh or frozen blueberries combined with a crunchy oat topping makes it a crowd-pleaser. Ideal for camping or a cozy family dinner, it requires minimal prep and delivers maximum flavor.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 cup rolled oats
• ½ cup all-purpose flour
• ¼ cup brown sugar
• ½ tsp cinnamon
• ½ tsp salt
• ½ cup unsalted butter, melted
• 1 tbsp lemon juice
• ¼ cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat your Dutch oven to 350°F (175°C).
2. In a large bowl, combine the blueberries with the lemon juice, stirring gently to coat. Pour the blueberries into the bottom of the Dutch oven.
3. In a separate bowl, mix the oats, flour, brown sugar, cinnamon, salt, and nuts (if using).
4. Add the melted butter to the oat mixture and stir until it forms a crumbly texture.
5. Evenly sprinkle the oat mixture over the blueberries, covering them completely.
6. Place the lid on the Dutch oven and bake for 40-45 minutes, until the top is golden brown and the blueberries are bubbling.
7. Remove from heat and let it cool for 10 minutes before serving.

This Dutch oven blueberry crisp is a delectable dessert that’s both easy to prepare and a joy to eat. The crunchy oat topping contrasts beautifully with the tender, juicy blueberries underneath, creating a delightful experience in every bite. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Dutch Oven Blueberry Muffins

Soft, moist, and full of juicy blueberries, these Dutch oven blueberry muffins are a perfect breakfast or snack. The Dutch oven ensures even heat distribution, giving the muffins a perfect rise and a golden-brown crust. They’re simple to make but have that homemade charm that everyone loves.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• 1 cup buttermilk
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1½ cups fresh or frozen blueberries
• 2 tbsp sugar (for topping)

Instructions:

1. Preheat your Dutch oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Lightly grease the inside of the Dutch oven or line it with parchment paper.
7. Spoon the batter into the Dutch oven, filling each muffin well about ¾ full.
8. Sprinkle the tops with the remaining sugar.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
10. Let the muffins cool for 5 minutes before serving.

These Dutch oven blueberry muffins have a tender crumb and an irresistible burst of fresh blueberry flavor in each bite. The sugar topping gives them a touch of sweetness and a lovely crunch. They’re perfect for breakfast, a picnic, or just as an afternoon treat with tea or coffee.

Dutch Oven Blueberry Lemon Chicken

This savory Dutch oven recipe combines the bright flavors of blueberries and lemon with succulent chicken. The tangy blueberries complement the chicken’s savory flavors, while the lemon adds a fresh citrusy note. This dish is great for a family meal and perfect for a one-pot dinner.

Ingredients:

• 4 chicken breasts or thighs (bone-in or boneless)
• 1 cup fresh or frozen blueberries
• 1 lemon, zest and juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp thyme (fresh or dried)
• ½ cup chicken broth
• Salt and pepper to taste

Instructions:

1. Preheat your Dutch oven over medium-high heat. Add olive oil and heat until shimmering.
2. Season the chicken with salt, pepper, and thyme. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
3. In the same Dutch oven, add garlic and sauté for 1 minute until fragrant.
4. Add the chicken broth, lemon zest, lemon juice, and blueberries. Stir to combine, scraping up any browned bits from the bottom of the pot.
5. Return the chicken to the Dutch oven, skin-side up, and cover with the lid.
6. Reduce the heat to low and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
7. Serve the chicken with the blueberry sauce, garnished with additional thyme or lemon slices if desired.

This Dutch oven blueberry lemon chicken is a perfect blend of savory and sweet, with the blueberries offering a natural sweetness that pairs wonderfully with the zesty lemon. The chicken stays moist and tender, making this dish a family favorite. It’s an easy one-pot meal that looks and tastes like it took hours to prepare, perfect for a weeknight dinner or a weekend gathering.

Dutch Oven Blueberry Pie

A classic dessert made easy in a Dutch oven, this blueberry pie offers the perfect balance of a buttery, flaky crust and a sweet, tangy filling. Whether you’re baking it in your kitchen or over a campfire, this pie is sure to impress with its rustic charm and mouthwatering taste.

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• ½ tsp cinnamon
• Pinch of salt
• 1 tbsp butter, cut into small pieces
• 2 prepared pie crusts (store-bought or homemade)

Instructions:

1. Preheat your Dutch oven to 375°F (190°C).
2. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Toss to coat the blueberries evenly.
3. Roll out one of the pie crusts and fit it into the bottom of your Dutch oven, trimming any excess.
4. Pour the blueberry mixture into the crust, spreading it out evenly.
5. Dot the filling with small pieces of butter.
6. Roll out the second pie crust and place it over the blueberries. Trim the edges, crimp them together, and cut small slits in the top to allow steam to escape.
7. Bake in the preheated Dutch oven for 40-45 minutes, or until the crust is golden and the filling is bubbling.
8. Let the pie cool for 15-20 minutes before serving.

This Dutch oven blueberry pie brings the warmth and comfort of a classic dessert to the table, with a deliciously sweet filling and a perfectly flaky crust. The Dutch oven helps distribute heat evenly, making the crust beautifully golden and crisp. Serve it with a scoop of ice cream or a dollop of whipped cream for an extra indulgence.

Dutch Oven Blueberry and Peach Cobbler

Combining the sweetness of blueberries and peaches, this Dutch oven cobbler is a delightful twist on the traditional fruit cobbler. The fruit filling is warm and juicy, while the biscuit-like topping is golden and slightly crumbly, creating the perfect contrast of textures.

Ingredients:

• 2 cups fresh or frozen blueberries
• 2 cups fresh peaches, peeled and sliced (or use canned, drained peaches)
• ½ cup sugar
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, melted
• ½ cup milk

Instructions:

1. Preheat your Dutch oven to 375°F (190°C).
2. In a large bowl, combine the blueberries, peaches, sugar, lemon juice, cinnamon, and vanilla extract. Stir gently to mix and set aside.
3. In another bowl, whisk together the flour, sugar, baking powder, and salt.
4. Pour in the melted butter and milk, and stir until a thick batter forms.
5. Spoon the fruit mixture into the bottom of the Dutch oven, spreading it out evenly.
6. Drop spoonfuls of the batter over the fruit, covering most of the surface.
7. Bake for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the biscuit topping comes out clean.
8. Let the cobbler cool slightly before serving.

This Dutch oven blueberry and peach cobbler is the epitome of comfort food. The combination of the sweet, juicy fruit and the buttery, biscuit topping creates a dessert that is both satisfying and delicious. It’s the perfect dish for a family gathering or a cozy evening at home, and it pairs beautifully with vanilla ice cream or a drizzle of heavy cream.

Dutch Oven Blueberry Glazed Salmon

For a savory and healthy option, this Dutch oven blueberry glazed salmon is both flavorful and elegant. The sweet and tart blueberry glaze perfectly complements the richness of the salmon, creating a balanced and sophisticated dish. Ideal for a weeknight dinner or a special occasion, this dish is sure to impress.

Ingredients:

• 4 salmon fillets
• 1 cup fresh blueberries
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat your Dutch oven to medium heat.
2. In a small saucepan, combine the blueberries, honey, balsamic vinegar, olive oil, garlic, and Dijon mustard. Cook over medium heat, stirring occasionally, for 5-7 minutes, until the blueberries break down and the glaze thickens.
3. Season the salmon fillets with salt and pepper.
4. Place the salmon fillets in the preheated Dutch oven, skin-side down. Cook for 4-5 minutes, until the salmon is golden brown on the outside.
5. Flip the salmon fillets and pour the blueberry glaze over the top. Cover the Dutch oven with a lid and cook for another 4-6 minutes, until the salmon is cooked through and flakes easily with a fork.
6. Serve the salmon with a drizzle of the blueberry glaze and garnish with fresh thyme or parsley, if desired.

This Dutch oven blueberry glazed salmon is a wonderful combination of sweet, savory, and tangy flavors. The glaze adds a rich depth to the tender salmon, making it a unique and delicious meal. It’s perfect for those looking to enjoy a healthy yet flavorful dish that’s easy to prepare but full of impact. Pair it with roasted vegetables or a fresh salad for a complete meal.

Dutch Oven Blueberry Banana Bread

This Dutch oven blueberry banana bread is a moist and flavorful twist on the classic banana bread recipe. The blueberries add a burst of sweetness that pairs beautifully with the rich banana flavor. Baking it in a Dutch oven ensures even heat distribution, resulting in a perfectly baked loaf with a golden-brown crust and a soft, tender interior.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh or frozen blueberries
• 1¼ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• ¼ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ cup milk

Instructions:

1. Preheat your Dutch oven to 350°F (175°C). Lightly grease or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In another bowl, mash the bananas and then add the sugar, melted butter, eggs, vanilla extract, and milk. Stir until smooth and well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared Dutch oven and spread it out evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Let the bread cool in the Dutch oven for 10 minutes before transferring it to a wire rack to cool completely.

This Dutch oven blueberry banana bread is wonderfully moist and flavorful, with the burst of blueberries adding a sweet surprise in each bite. The Dutch oven helps create an evenly baked loaf with a perfectly golden crust, making it a great choice for breakfast or a delicious snack. It’s easy to make, and the combination of banana and blueberry flavors will surely satisfy your cravings.

Dutch Oven Blueberry Quinoa Salad

This refreshing and nutritious Dutch oven blueberry quinoa salad is a perfect light meal or side dish. The quinoa serves as a hearty base, while the blueberries add a touch of sweetness, complemented by the crispness of fresh vegetables and a tangy lemon dressing. Ideal for summer picnics, BBQs, or as a healthy weekday lunch.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup fresh blueberries
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Rinse the quinoa thoroughly under cold water.
2. In your Dutch oven, bring the 2 cups of water or broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes, or until the quinoa is tender and all the liquid is absorbed.
3. Remove from heat and fluff the quinoa with a fork. Let it cool slightly.
4. In a large bowl, combine the cooled quinoa with the blueberries, cucumber, cherry tomatoes, red onion, and mint.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
6. Drizzle the dressing over the quinoa mixture and toss gently to combine.
7. Serve chilled or at room temperature.

This Dutch oven blueberry quinoa salad is a delicious and nutritious dish that’s perfect for any occasion. The quinoa provides a protein-packed base, while the juicy blueberries and fresh veggies add flavor and texture. The lemon dressing brings it all together with a refreshing zest. It’s a perfect dish for a light lunch or as a side dish to your favorite grilled meats or fish.

Dutch Oven Blueberry and Spinach Stuffed Chicken Breasts

A savory, hearty meal with a burst of sweetness, this Dutch oven blueberry and spinach stuffed chicken breast is a unique dish that’s sure to become a favorite. The spinach adds freshness, the blueberries offer a sweet contrast, and the chicken remains juicy and tender, all cooked to perfection in the Dutch oven.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• ½ cup fresh blueberries
• ¼ cup cream cheese, softened
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1 tsp dried thyme or fresh thyme sprigs

Instructions:

1. Preheat your Dutch oven over medium heat.
2. Season the chicken breasts with salt, pepper, and thyme.
3. In a small bowl, combine the cream cheese, spinach, and blueberries. Gently mash the blueberries into the mixture.
4. Carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
5. Stuff each chicken breast with the spinach and blueberry mixture, securing the opening with toothpicks or kitchen twine.
6. Heat olive oil in the Dutch oven and sear the chicken breasts for 3-4 minutes per side until golden brown.
7. Add the minced garlic to the pot and cook for 1 minute until fragrant.
8. Cover the Dutch oven with the lid and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
9. Remove the chicken from the Dutch oven and let it rest for 5 minutes before serving.

This Dutch oven blueberry and spinach stuffed chicken breast is a creative and flavorful dish that balances savory and sweet in every bite. The cream cheese helps to bind the filling together, while the blueberries give the dish a pleasant burst of sweetness. The Dutch oven ensures the chicken stays moist, making this a hearty and satisfying meal that pairs well with rice, quinoa, or roasted vegetables.

Dutch Oven Blueberry Pancakes

These Dutch oven blueberry pancakes are a perfect way to enjoy a hearty and delicious breakfast. The blueberries melt into the batter, creating bursts of sweetness throughout, while the Dutch oven gives the pancakes a golden, even cook. Whether you’re cooking for a crowd or just a cozy family breakfast, these pancakes are a great way to start the day.

Ingredients:

• 1½ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tbsp sugar
• 1¼ cups milk
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• Butter or oil for greasing the Dutch oven

Instructions:

1. Preheat your Dutch oven to medium heat and lightly grease it with butter or oil.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In another bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the blueberries.
6. Pour about ¼ cup of batter at a time into the preheated Dutch oven. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
7. Remove the pancakes and keep warm while you cook the rest.
8. Serve with maple syrup, extra blueberries, or your favorite toppings.

These Dutch oven blueberry pancakes are the ultimate breakfast treat. The blueberries melt into the batter, infusing each bite with sweetness, while the pancakes stay fluffy and tender. The Dutch oven ensures even heat, making it easier to cook several pancakes at once. This is a perfect dish for a weekend brunch or a family gathering.

Dutch Oven Blueberry Jam

Making homemade blueberry jam in a Dutch oven is surprisingly easy and yields delicious results. The slow, even heat of the Dutch oven ensures the blueberries break down and caramelize perfectly, creating a sweet and rich jam. This homemade jam is perfect for spreading on toast, adding to desserts, or gifting to friends.

Ingredients:

• 4 cups fresh blueberries
• 2 cups granulated sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• ½ tsp cinnamon (optional)
• 1 packet fruit pectin (optional, if you prefer a thicker jam)

Instructions:

1. In a Dutch oven, combine the blueberries, sugar, lemon juice, and lemon zest. Stir to combine.
2. Place the Dutch oven over medium heat and cook, stirring occasionally, until the blueberries release their juices and the mixture begins to simmer (about 5 minutes).
3. Use a potato masher or spoon to break down the blueberries further.
4. If using pectin, follow the instructions on the packet, adding it to the mixture.
5. Let the mixture simmer, stirring frequently, for 30-40 minutes, or until it thickens and reaches your desired consistency. (For a thicker jam, you can simmer for a longer period of time.)
6. Once the jam has thickened, remove it from the heat and let it cool slightly.
7. Transfer the jam to sterilized jars and seal. Store in the refrigerator for up to 3 weeks.

This Dutch oven blueberry jam is a simple, homemade treat with a rich and intense blueberry flavor. The combination of sugar, lemon, and cinnamon enhances the natural sweetness of the blueberries, making it a perfect addition to breakfast or dessert. The Dutch oven’s even heat ensures the jam doesn’t burn, giving it a perfect consistency that’s spreadable and delicious.

Dutch Oven Blueberry Coconut Rice

This Dutch oven blueberry coconut rice is a fragrant and flavorful dish that works wonderfully as a side or even as a light dessert. The creamy coconut milk complements the sweet blueberries, while the rice soaks up all the flavors. The result is a deliciously sweet and savory dish that can be enjoyed hot or cold.

Ingredients:

• 1 cup white rice (jasmine or basmati works well)
• 1 cup coconut milk
• 1 cup water
• 1 tbsp sugar (optional)
• 1 tsp vanilla extract
• 1½ cups fresh or frozen blueberries
• ¼ cup shredded coconut (unsweetened)
• Pinch of salt

Instructions:

1. Rinse the rice thoroughly under cold water until the water runs clear.
2. In your Dutch oven, combine the rice, coconut milk, water, sugar (if using), vanilla extract, and salt. Stir to combine.
3. Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is cooked through and all the liquid is absorbed.
4. In the last 5 minutes of cooking, stir in the blueberries, ensuring they are evenly distributed. Cover and cook until the blueberries have softened.
5. Once the rice is cooked and the blueberries have released their juices, fluff the rice with a fork.
6. Sprinkle with shredded coconut and serve.

This Dutch oven blueberry coconut rice is a comforting and fragrant dish that can serve as a side or a sweet treat. The richness of coconut milk pairs beautifully with the blueberries, creating a satisfying and delicious combination. Whether enjoyed on its own or as a complement to your favorite curry or grilled meat, this dish is sure to impress.

Dutch Oven Blueberry Crumble

This Dutch oven blueberry crumble is a delightful dessert with a crispy, buttery topping and a juicy blueberry filling. The combination of sweet, tangy blueberries with the crumbly topping creates a comforting, irresistible treat. Baking it in a Dutch oven ensures an even cook and a perfectly golden crust.

Ingredients:

• 4 cups fresh or frozen blueberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• ½ tsp cinnamon
• ½ cup rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp salt
• 1 stick (½ cup) unsalted butter, cold and cubed

Instructions:

1. Preheat your Dutch oven to 350°F (175°C). Lightly grease it with butter or non-stick spray.
2. In a mixing bowl, combine the blueberries, sugar, lemon juice, cornstarch, and cinnamon. Toss to coat the berries evenly and pour them into the prepared Dutch oven.
3. In another bowl, combine the oats, flour, brown sugar, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the blueberries.
5. Bake for 35-40 minutes, or until the topping is golden and the blueberries are bubbling.
6. Let the crumble cool for 10 minutes before serving.

This Dutch oven blueberry crumble is an easy, crowd-pleasing dessert that combines the best of sweet and tangy flavors. The crumble topping is perfectly crunchy, while the blueberries soften into a sweet, juicy filling. Served with vanilla ice cream or whipped cream, this dessert is a delicious way to finish any meal.

Dutch Oven Blueberry Lemon Chicken

This savory Dutch oven blueberry lemon chicken is a wonderful dish that balances the sweetness of blueberries with the zesty brightness of lemon. The chicken stays tender and juicy, while the blueberry sauce creates a rich, flavorful glaze. This dish makes a perfect main course for a family dinner or a special occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh or frozen blueberries
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp dried thyme
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions:

1. Preheat your Dutch oven over medium heat and add the olive oil.
2. Season the chicken breasts with salt, pepper, and dried thyme. Place the chicken in the hot Dutch oven and cook for 4-5 minutes per side, until golden brown.
3. Remove the chicken from the Dutch oven and set it aside. Add the garlic to the pot and sauté for 1 minute, until fragrant.
4. Add the blueberries, lemon juice, lemon zest, and honey to the pot. Stir gently to combine and simmer for 5-7 minutes, until the sauce thickens slightly.
5. Return the chicken to the Dutch oven, spooning some of the blueberry sauce over the chicken. Cover with the lid and cook for an additional 10-15 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Serve the chicken with the blueberry lemon sauce, garnished with fresh thyme or parsley.

This Dutch oven blueberry lemon chicken is a beautiful dish that combines sweet and savory flavors in a simple yet elegant way. The blueberry sauce adds a depth of flavor, while the chicken remains juicy and tender. It’s a great option for anyone looking to enjoy a flavorful, healthy meal with a touch of gourmet flair.

Dutch Oven Blueberry Muffins

These Dutch oven blueberry muffins are a perfect way to enjoy a quick, homemade breakfast or snack. With a light and fluffy texture, these muffins are filled with juicy blueberries and have a slightly crispy, golden-brown top. Baking them in a Dutch oven creates a beautifully even heat, ensuring the muffins cook evenly.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sugar
• 1 large egg
• 1 cup milk
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1½ cups fresh or frozen blueberries
• 1 tbsp flour (for tossing the blueberries)

Instructions:

1. Preheat your Dutch oven to 375°F (190°C) and line or grease a muffin tin that fits inside the Dutch oven. Alternatively, you can use individual muffin cups if you don’t have a muffin tin.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined. The batter will be thick.
5. Toss the blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
6. Gently fold the blueberries into the batter.
7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool slightly before serving.

These Dutch oven blueberry muffins are a delicious, easy-to-make treat. The blueberries burst with flavor in each bite, and the muffins have a tender crumb with a perfect golden top. They’re ideal for breakfast, brunch, or a quick snack on the go, and baking them in the Dutch oven ensures they come out beautifully every time.

Note: More recipes​ are coming soon!