30+ Easy and Delicious Sunday Blueberry Recipes to Try This Week

There’s something magical about Sundays—whether you’re slowing down after a busy week or taking your time to enjoy a leisurely morning, the right food can make the day feel extra special.

Blueberries, with their burst of natural sweetness and rich, antioxidant-packed benefits, are the perfect ingredient for creating both healthy and indulgent dishes.

From breakfast to dessert, these tiny, vibrant berries can transform any meal into something memorable.

In this collection of 30+ Sunday blueberry recipes, we’ll explore a wide variety of dishes that highlight the fresh and delicious flavors of blueberries.

Whether you’re craving warm, fluffy blueberry pancakes, a refreshing salad, or a decadent dessert to share with loved ones, we’ve got you covered.

These recipes are simple, flavorful, and ideal for making your Sunday a little bit brighter.

30+ Easy and Delicious Sunday Blueberry Recipes to Try This Week

Blueberries are the perfect Sunday companion, offering versatility in the kitchen and a burst of flavor in every bite.

With 30+ recipes to choose from, you’ll never run out of creative ways to enjoy this superfood.

Whether you’re starting your day with a blueberry-packed breakfast, preparing a fresh salad for lunch, or ending with a sweet dessert, these recipes will make your Sunday feel special from start to finish.

So, gather your fresh blueberries and get ready to indulge in these delightful recipes that will make your Sunday a little sweeter, a little healthier, and definitely more delicious.

Sunday Blueberry Muffins

These Sunday Blueberry Muffins are a delightful breakfast or snack option to start your weekend off right. Packed with fresh blueberries and a light, fluffy texture, they’re the perfect combination of sweetness and tanginess. The recipe is simple to prepare, making it a great choice for a Sunday morning bake with family or friends.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen)
• 1 tbsp flour (for coating the blueberries)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the melted butter, egg, vanilla extract, and buttermilk. Mix well until fully incorporated.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
5. Gently toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom during baking.
6. Fold the coated blueberries into the muffin batter.
7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.
8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These muffins are the perfect Sunday treat. The blueberry flavor is beautifully balanced, and their moist texture makes them incredibly satisfying. Whether enjoyed warm with a cup of tea or coffee, or packed in lunchboxes for the week ahead, these muffins bring a comforting sweetness that will make your Sunday morning feel extra special.

Sunday Blueberry Pancakes

These Sunday Blueberry Pancakes are fluffy, light, and bursting with juicy blueberries. Perfect for a leisurely weekend brunch, they’re quick to make and guaranteed to impress everyone at the breakfast table. A drizzle of maple syrup and a dusting of powdered sugar elevate the flavor even more.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• 1 cup milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries
• Butter or oil for greasing the pan

Instructions:

1. In a large bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. The batter should be lumpy; do not overmix.
4. Gently fold in the blueberries.
5. Heat a griddle or large pan over medium heat and lightly grease with butter or oil.
6. For each pancake, pour about ¼ cup of batter onto the griddle. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
7. Serve the pancakes immediately with maple syrup and powdered sugar if desired.

These pancakes are a great way to enjoy fresh blueberries on a Sunday. Their soft, fluffy texture pairs beautifully with the natural sweetness of the berries. Whether you’re having a slow morning or feeding a crowd, these pancakes will bring a burst of flavor and comfort to your table.

Blueberry Lemon Loaf Cake

This Blueberry Lemon Loaf Cake combines the tartness of fresh blueberries with the bright, zesty flavor of lemon. The result is a moist, tender cake that’s perfect for Sunday gatherings, afternoon tea, or as a sweet treat to enjoy throughout the week. The subtle lemon glaze on top adds a perfect finishing touch.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ tsp lemon zest
• 2 tbsp fresh lemon juice
• ¾ cup sour cream
• 1 cup fresh blueberries (or frozen)
• 2 tbsp flour (for coating the blueberries)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Toss the blueberries with 2 tablespoons of flour to coat them, then gently fold them into the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice.
10. Once the cake has cooled completely, drizzle the glaze over the top.

This loaf cake is a perfect blend of sweet and tart, with the blueberries providing bursts of juiciness and the lemon adding a refreshing zing. It’s moist, flavorful, and makes an excellent dessert or snack to enjoy throughout the day. It’s a wonderful recipe to prepare on a Sunday and share with loved ones, leaving everyone with a smile.

Blueberry Almond Croissants

These Blueberry Almond Croissants are an elevated twist on the classic croissant, combining buttery layers with sweet blueberries and a rich almond filling. Perfect for a special Sunday breakfast or brunch, they offer a gourmet experience that will impress your guests or simply make your morning feel indulgent.

Ingredients:

• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 ½ cups unsalted butter, cold and cubed
• 1 cup cold water
• 1 tbsp lemon juice
• 1 tbsp active dry yeast
• 1 ½ tbsp sugar (for yeast activation)
• 1 large egg, beaten (for egg wash)
• 1 cup fresh blueberries (or frozen)
• ½ cup almond paste
• 2 tbsp sugar
• 1 tbsp unsalted butter, softened
• ½ tsp almond extract

Instructions:

1. Start by making the croissant dough: In a large bowl, combine the flour, salt, and sugar. In a separate bowl, dissolve the yeast and sugar in the cold water with the lemon juice. Let it sit for about 5 minutes until bubbly.
2. Add the yeast mixture to the dry ingredients and mix until the dough comes together. Knead the dough for 5-7 minutes until smooth. Cover the dough and let it rest in the fridge for at least 2 hours.
3. Roll the cold dough into a rectangle. Place the cubed butter in the center and fold the dough over it, sealing the edges. Roll out the dough and fold it in thirds, then refrigerate it for 30 minutes. Repeat this process 3 more times to create the layers.
4. While the dough rests, prepare the almond filling: In a small bowl, mix the almond paste, sugar, butter, and almond extract until smooth.
5. Once the dough is ready, roll it out to a thin sheet and cut it into triangles. Place a small dollop of almond filling at the base of each triangle and top with a few blueberries. Roll up the dough tightly, forming a croissant shape.
6. Place the croissants on a baking sheet lined with parchment paper. Brush with the beaten egg and refrigerate for 30 minutes.
7. Preheat the oven to 375°F (190°C) and bake the croissants for 20-25 minutes or until golden brown and crisp.
8. Allow the croissants to cool slightly before serving.

These Blueberry Almond Croissants are perfect for a luxurious Sunday morning. The combination of the flaky croissant layers, sweet blueberries, and rich almond paste filling creates a decadent pastry that is sure to be a hit. Whether you’re serving them to guests or enjoying them by yourself, they’ll add a touch of sophistication to your weekend.

Blueberry Chia Seed Pudding

This Blueberry Chia Seed Pudding is a healthy and refreshing way to start your Sunday. Packed with antioxidants from the blueberries and fiber from the chia seeds, it’s a nutritious option that doesn’t sacrifice flavor. Easy to prepare the night before, it’s perfect for a grab-and-go breakfast on busy mornings.

Ingredients:

• 2 cups unsweetened almond milk (or your preferred milk)
• 1 cup fresh blueberries (or frozen)
• 3 tbsp chia seeds
• 1 tbsp maple syrup or honey (optional)
• 1 tsp vanilla extract
• A pinch of salt
• Fresh blueberries for topping
• Sliced almonds for garnish (optional)

Instructions:

1. In a blender, combine the almond milk, blueberries, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Pour the blueberry mixture into a bowl or jar and stir in the chia seeds.
3. Cover and refrigerate overnight or for at least 4 hours, allowing the chia seeds to expand and create a pudding-like texture.
4. Once the pudding is ready, give it a good stir to combine. If the pudding is too thick, add a little extra almond milk to achieve your desired consistency.
5. Top with fresh blueberries and sliced almonds just before serving.

This Blueberry Chia Seed Pudding is not only delicious but also incredibly easy to make. The chia seeds absorb the liquid and form a creamy texture while the blueberries provide a fresh and tangy burst of flavor. This dish is perfect for a nourishing Sunday breakfast or as a light dessert later in the day.

Blueberry Crisp

This Blueberry Crisp is a comforting dessert that’s perfect for a Sunday treat. The sweet, juicy blueberries are topped with a crispy, buttery oat crumble that gives it a deliciously satisfying texture. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a classic dessert that will have everyone asking for seconds.

Ingredients:

• 4 cups fresh blueberries (or frozen)
• ½ cup sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1 ½ cups old-fashioned oats
• ½ cup all-purpose flour
• 1/3 cup packed brown sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar-sized dish.
2. In a medium bowl, combine the blueberries, sugar, cornstarch, and lemon juice. Toss to combine and pour the mixture into the prepared baking dish.
3. In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt.
4. Add the cold cubed butter to the oat mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture forms a crumbly texture.
5. Sprinkle the oat crumble over the blueberries, covering them evenly.
6. Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling.
7. Allow the crisp to cool for a few minutes before serving.

This Blueberry Crisp is a simple yet indulgent dessert that highlights the sweetness of fresh blueberries. The crisp topping provides the perfect contrast to the tender fruit underneath, making each bite a delightful experience. It’s the perfect dessert to enjoy after a Sunday dinner or as an afternoon snack with a cup of tea.

Blueberry Coconut Energy Bites

These Blueberry Coconut Energy Bites are the perfect healthy snack to enjoy on a busy Sunday. Packed with antioxidants from the blueberries and healthy fats from the coconut, these bite-sized treats are easy to make and perfect for a quick pick-me-up. Ideal for meal prep, they’re a great snack to keep on hand for the whole week.

Ingredients:

• 1 cup dried blueberries
• 1 cup unsweetened shredded coconut
• 1 cup rolled oats
• 2 tbsp chia seeds
• 2 tbsp almond butter (or peanut butter)
• 2 tbsp honey or maple syrup
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a food processor, combine the dried blueberries, coconut, oats, chia seeds, almond butter, honey, vanilla extract, and salt.
2. Pulse until the mixture is well combined and sticky.
3. Scoop out tablespoon-sized portions of the mixture and roll them into balls. If the mixture is too sticky, wet your hands slightly to make rolling easier.
4. Place the energy bites on a baking sheet lined with parchment paper.
5. Refrigerate the bites for at least 30 minutes to set.
6. Store the energy bites in an airtight container in the fridge for up to a week.

These Blueberry Coconut Energy Bites are not only delicious but also packed with nutrients that help fuel your day. The natural sweetness from the blueberries and honey complements the coconut and oats, creating a tasty and satisfying snack. They’re perfect for those busy Sundays when you need a quick and nutritious treat to get you through the day.

Blueberry Yogurt Parfait

A Blueberry Yogurt Parfait is a refreshing and light dessert or breakfast that brings together layers of creamy yogurt, sweet blueberries, and crunchy granola. This simple yet elegant recipe is perfect for a lazy Sunday morning when you want something healthy but still indulgent. You can also customize it by adding your favorite fruits or nuts.

Ingredients:

• 2 cups Greek yogurt (or your preferred yogurt)
• 1 cup fresh blueberries
• ½ cup granola
• 1 tbsp honey or maple syrup (optional)
• A few fresh mint leaves for garnish (optional)

Instructions:

1. In a glass or bowl, start by adding a spoonful of Greek yogurt at the bottom.
2. Layer with fresh blueberries and a sprinkle of granola.
3. Repeat the layers until the glass is full, finishing with a dollop of yogurt and a few blueberries on top.
4. Drizzle honey or maple syrup over the top if desired.
5. Garnish with mint leaves for an extra touch of freshness.
6. Serve immediately or refrigerate until ready to enjoy.

This Blueberry Yogurt Parfait is light, refreshing, and packed with protein from the Greek yogurt. The combination of textures from the creamy yogurt, juicy blueberries, and crunchy granola makes each bite delightful. It’s a perfect way to enjoy the flavors of Sunday while keeping things healthy and satisfying.

Blueberry Basil Focaccia

Blueberry Basil Focaccia is an unexpected but delightful twist on the classic Italian bread. The sweetness of the blueberries pairs beautifully with the savory, herby flavors of fresh basil. This bread is perfect for a Sunday gathering or as a special addition to any meal. It’s soft, aromatic, and a deliciously unique way to enjoy blueberries in a savory context.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet active dry yeast (2 ¼ tsp)
• 1 cup warm water (110°F/45°C)
• 2 tbsp olive oil (plus extra for drizzling)
• 1 ½ cups fresh blueberries
• 1 tbsp fresh basil, finely chopped (plus extra for garnish)
• 1 tsp sea salt (for sprinkling on top)

Instructions:

1. In a small bowl, combine the warm water, yeast, and sugar. Stir and let it sit for 5 minutes, until it becomes foamy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, mixing until the dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Preheat the oven to 375°F (190°C). Once the dough has risen, punch it down and transfer it to a greased baking sheet. Stretch the dough into a rectangle.
5. Press the blueberries gently into the dough, followed by the chopped basil. Drizzle a little olive oil over the top and sprinkle with sea salt.
6. Let the dough rise for an additional 20 minutes.
7. Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through.
8. Once baked, remove from the oven and let it cool slightly before slicing and serving.

This Blueberry Basil Focaccia offers a surprising and delicious flavor combination. The juicy blueberries and aromatic basil come together beautifully in this fluffy, golden bread. Whether served as a side with dinner, as a snack, or with a light spread, this focaccia is sure to be a conversation starter at your Sunday table.

Blueberry Lemon Scones

These Blueberry Lemon Scones are light, flaky, and bursting with fresh blueberries and bright lemon zest. A perfect treat for a Sunday morning, they’re best enjoyed warm with a cup of tea or coffee. The tangy lemon glaze on top adds an extra layer of sweetness, making these scones the ultimate comfort food.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, cold and cubed
• 1 cup fresh blueberries
• 1 tsp lemon zest
• 2/3 cup buttermilk
• 1 large egg
• 1 tsp vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries and lemon zest.
5. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined—be careful not to overmix.
6. Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and cut it into 8 wedges.
7. Place the wedges onto the prepared baking sheet and bake for 18-20 minutes or until golden brown on top.
8. While the scones bake, prepare the glaze by whisking together the powdered sugar and lemon juice.
9. Drizzle the glaze over the warm scones once they have cooled for a few minutes.

These Blueberry Lemon Scones are a fantastic way to kick off your Sunday. The combination of tart lemon and sweet blueberries creates a refreshing flavor that pairs perfectly with the buttery, flaky texture of the scones. Whether served for breakfast or an afternoon snack, they’re sure to be a favorite at your Sunday table.

Blueberry Avocado Toast

This Blueberry Avocado Toast offers a fresh and savory take on the classic toast recipe. Topped with creamy avocado, fresh blueberries, and a drizzle of honey, it’s a delicious and nutritious way to enjoy your morning. Perfect for a light yet filling breakfast or brunch, it balances sweet, savory, and creamy flavors.

Ingredients:

• 2 slices whole-grain bread, toasted
• 1 ripe avocado
• ½ cup fresh blueberries
• 1 tbsp honey or maple syrup
• A pinch of sea salt
• A sprinkle of freshly ground black pepper
• Fresh basil leaves for garnish (optional)

Instructions:

1. Toast the slices of bread until golden and crispy.
2. While the bread is toasting, mash the avocado in a bowl with a fork until smooth and creamy. Season with a pinch of sea salt and black pepper.
3. Spread the mashed avocado evenly over the toasted bread slices.
4. Top each toast with a handful of fresh blueberries, pressing them gently into the avocado.
5. Drizzle with honey or maple syrup for a touch of sweetness.
6. Garnish with fresh basil leaves for an added layer of flavor and a pop of color.
7. Serve immediately and enjoy!

This Blueberry Avocado Toast is a great way to start your Sunday with something light yet satisfying. The creamy avocado pairs wonderfully with the sweetness of the blueberries, while the honey adds just the right amount of sweetness. This toast is not only nutritious but also a refreshing way to enjoy the flavors of the season.

Blueberry Ricotta Pancakes

These Blueberry Ricotta Pancakes are incredibly fluffy and tender, thanks to the addition of ricotta cheese. The blueberries provide bursts of sweetness, and the ricotta creates a creamy texture that makes these pancakes extra special. They’re the perfect Sunday morning indulgence when you want something that feels luxurious but is easy to make.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup ricotta cheese
• 1 large egg
• 1 cup milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Butter or oil for cooking

Instructions:

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, combine the ricotta cheese, egg, milk, and vanilla extract. Whisk until smooth and creamy.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
4. Gently fold in the blueberries.
5. Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
6. For each pancake, pour about ¼ cup of batter onto the skillet and cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.
7. Serve the pancakes warm with extra blueberries, a drizzle of maple syrup, or a dusting of powdered sugar.

These Blueberry Ricotta Pancakes are a decadent treat, with the creamy ricotta elevating the texture and flavor. They’re light yet filling, with the blueberries adding a burst of sweetness in every bite. Whether enjoyed for a special Sunday breakfast or a leisurely brunch, these pancakes will make your morning extra memorable.

Blueberry Cinnamon Rolls

These Blueberry Cinnamon Rolls are a delicious twist on the traditional cinnamon roll, with a sweet blueberry filling that adds a burst of fruity flavor. The soft, fluffy dough is topped with a rich glaze that complements the sweetness of the blueberries. Perfect for a Sunday morning brunch, these rolls will quickly become a family favorite.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp active dry yeast
• ½ tsp salt
• ½ cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 ½ cups fresh blueberries (or frozen, thawed)
• ½ cup brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp unsalted butter, softened (for filling)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5 minutes until it becomes foamy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture, melted butter, and egg. Stir to combine, then knead the dough for 5-7 minutes until smooth. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-2 hours or until doubled in size.
3. Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12×9 inches).
4. Spread the softened butter evenly over the dough, then sprinkle with brown sugar and cinnamon.
5. Evenly distribute the blueberries over the dough.
6. Roll the dough up tightly into a log, starting from the long edge. Cut the log into 8 equal-sized rolls and place them in a greased 9×13-inch baking dish.
7. Let the rolls rise for an additional 30 minutes. Preheat the oven to 375°F (190°C).
8. Bake for 20-25 minutes, or until the rolls are golden brown and cooked through.
9. While the rolls are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract.
10. Once the rolls have cooled slightly, drizzle the glaze over them before serving.

These Blueberry Cinnamon Rolls are a perfect combination of sweetness and warmth. The juicy blueberries and the rich cinnamon filling make each bite irresistible. Whether you enjoy them with a cup of coffee or as part of a Sunday brunch, they are sure to make your day even sweeter.

Blueberry Lemon Quinoa Salad

This Blueberry Lemon Quinoa Salad is a light, refreshing, and nutritious dish perfect for a Sunday lunch. The combination of fresh blueberries, tangy lemon, and the nutty flavor of quinoa makes for a colorful and flavorful salad. It’s great as a side dish or even as a light main course, especially on warm days.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup fresh blueberries
• 1 cucumber, diced
• 1/3 cup red onion, finely chopped
• ½ cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the quinoa: In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and allow it to cool.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooled quinoa, blueberries, cucumber, red onion, feta, and parsley.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for up to 2 hours before serving.

This Blueberry Lemon Quinoa Salad is both refreshing and satisfying, with the blueberries adding a burst of sweetness and the quinoa providing a hearty base. The tangy lemon dressing ties everything together, making it the perfect light dish for a relaxing Sunday lunch.

Blueberry Oatmeal Muffins

These Blueberry Oatmeal Muffins are the perfect balance of hearty and sweet, with oats adding texture and fiber while the blueberries provide a burst of juicy sweetness. These muffins are ideal for a grab-and-go breakfast or as an afternoon snack with a cup of tea. The added cinnamon and vanilla make them extra comforting.

Ingredients:

• 1 cup rolled oats
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 large egg
• ½ cup milk
• ¼ cup vegetable oil
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
2. In a medium bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the egg, milk, oil, honey, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These Blueberry Oatmeal Muffins are not only delicious but also nutritious, with the oats providing extra fiber and the blueberries offering antioxidants. They are perfect for a Sunday breakfast or as a snack during the week when you need something satisfying and wholesome.

Note: More recipes​ are coming soon!