We keep our eyes peeled for the freshest, most in-season vegetables and the best deals on store shelves. And we do it for you, in the name of making everyday eating unicorn-sighting-exciting. (At least, we try.) Here’s what to buy, and the very best ways to eat it—now!
They’re pinkie nail-sized blue orbs. They’re at once sweet and earthy. Their flesh is plum-colored, and they bleed a deep magenta.
They’re blueberries, and they’re in season now.
There’s a reason you see blueberry pancakes on every diner menu in the country.
Just look at that blueberry lava oozing out of the pastry cracks. Oh, what a seductress you are.
Really, this is all you need when your blueberries are as perfect as they are now. In this recipe, classic berries and cream gets a little next-level treatment with sour cream and maple syrup.
These are called “Double” Blueberry Muffins because the little blue fruits get blitzed into the butter and also folded whole into the resulting batter.
We love blueberries gone savory with a dose of black pepper and red wine vinegar.
Four ingredients—blueberries, sugar, water and lemon juice—three hours in the freezer and you’re done.
We’re with Everyday Food on this one: “We like to pretend the super-healthy blueberries counteract the sugar in this delectable tart.”
Photo credit: All, Everyday Food