Fresh blueberry season goes by way too fast for most people. If you grow them, you have to compete with birds and other wildlife for these sweet treats. The health benefits of blueberries are well known, but research shows that although frozen blueberries have great nutrient benefits when they are out of season, fresh blueberries contain more antioxidant power when fresh! Enjoy them while they last!
For more health information about blueberries, click here.
Frozen Blueberry and Yogurt Granola Cups
Makes 12 cups
Ingredients:
1 cup granola
2 Tablespoons raw honey or maple syrup
2 Tablespoons peanut butter or other nut butter
11/2 cups plain Greek yogurt
1 cup fresh blueberries and more for the topping
2 Tablespoons granulated sugar
Instructions:
- Place glassine (grease proof) or silicone muffin pan liners in a 12 cup muffin pan or use a nonstick muffin pan.
- In a large microwavable bowl, heat honey or maple syrup as well as the nut butter on medium – high power for about 20 seconds or until they are soft enough to combine well.
- Add granola and mix until sticky. Divide the mixture evenly in the 12 cups and press to the bottom. Freeze the base completely – about 30 minutes.
- While the base freezes, place 1 cup of the blueberries and sugar in a small saucepan and cook to simmer on medium heat. When berries have softened, mash them to release their juice and simmer 4-5 more minutes. Remove from heat and cool completely.
- In a medium bowl, swirl the mashed blueberries into the yogurt using a toothpick or skewer.
- Divide the yogurt mixture evenly among the 12 muffin cups (about 2-3 Tablespoons each) still in the pan.
- Top with fresh blueberries and granola. Freeze again about 1–2 hours or until set. Allow to thaw about 5-10 minutes before serving.
Adapted from theunlikelybaker.com
