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Frozen Blueberries- Nutrition and Flavor Year Round

In the spectrum of healthy fruits, Blueberries stand out—for their delicious taste, small size and big health benefits. With more antioxidant capacity per serving than most other fruits, frozen Organic Blueberries have a lot of what it takes to combat disease and promote healthy aging. Just a ½ cup of frozen Organic Blueberries satisfies one fruit serving and is a good source of dietary fiber. Visit the <a href="http://www.sunsetvalleyorganics.com/nutrition-info/frozen-blueberries-nutritional-facts.aspx">nutrition section</a> of our site to get the scoop on the testing we've done to learn how nutrient-dense our organic blueberries are.

Frozen fruits and vegetables are convenient and available year-round. What’s more, frozen makes it easy to get the colorful variety needed to ensure the widest range of vitamins, minerals and phytochemicals. Plus, the FDA has concluded that frozen produce is just as nutritious as fresh and may even retain its nutritional value longer—all of which makes frozen an excellent value for consumers wanting to increase their intake while making the most of their food dollar.

So take a tip from the nutrition specialists...get your winter share of fiber, anti-oxidants AND a taste of summer, with Frozen Blueberries. Check out our recipes for many ways to use frozen blueberries

Jenni's Lemon and Blueberry Cake

Grab yourself a Betty Crocker Super Moist Lemon cake mix and follow the instructions. Then add in some Organic Dried Blueberries (about a cup, but you can always add more depending on how much you like the lemon to blueberry ratio) and then to make the frosting in a small mixing bowl add 1 cup of powdered sugar along with 2 teaspoons of milk, then add some lemon juice (I like squeezing the juice myself) and add anywhere from 2-5 teaspoons (depending on how much lemon you like to have). Its very simple but tastes amazing!

Blueberry Muffin

Recipe via: <a href="http://www.cookinglight.com">Cooking Light </a><br />
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Extra Fiber and nutrition make this recipe a great way to use up the last of your 10 lb box of Fresh Blueberries (picked up at the farm stand last Friday) I'll have to go back tomorrow to restock. <br />
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1 2/3 cups quick-cooking oats<br />
2/3 cup all-purpose flour (about 3 ounces)<br />
1/2 cup whole wheat flour (about 2 1/3 ounces)<br />
3/4 cup packed light brown sugar<br />
2 teaspoons ground cinnamon<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1 1/2 cups fat-free buttermilk<br />
1/4 cup canola oil<br />
2 teaspoons grated lemon rind<br />
2 large eggs<br />
2 cups blueberries<br />
2 tablespoons all-purpose flour<br />
Cooking spray<br />
2 tablespoons granulated sugar<br />
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Preheat oven to 400°.<br />
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Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Toss berries with 2 tablespoons flour, and gently fold them into the batter.<br />
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Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.