5lb or 10lb of blueberries are now available for preordering, first come first serve!
Order your organic blueberries! | | Order locally grown, organic blueberries from the Blueberry Ranch, based out Mishiwaka, Indiana.
Order by Thursday, July 18th by 8pm. Pick up by Friday July 19th at 4pm.
Orders must be picked up by Tuesday, July 23rd by 8pm.
5lb is $32 when you Preorder through our website or pay in store and $34 if you pay upon pick up! | | 10lb is $55 when you Preorder through our website or pay in store and $58 if you pay upon pick up! | |
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| From smoothies to salads, pancakes to parfaits ā there's no wrong way to enjoy blueberries! Some recipes you can try with your delicious blueberries:
Blueberry Chia Seed PuddingIngredients: 1 cup unsweetened almond milk 1/4 cup chia seeds 1/2 cup fresh blueberries 1 tablespoon maple syrup (optional) 1/2 teaspoon vanilla extract
Instructions: In a bowl, mix almond milk, chia seeds, maple syrup, and vanilla extract. Stir in the blueberries. Cover and refrigerate for at least 4 hours or overnight, stirring occasionally. Serve chilled.
| Healthy Blueberry MuffinsIngredients: 1 1/2 cups whole wheat flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 cup unsweetened applesauce 1/2 cup Greek yogurt 1/3 cup honey or maple syrup 1/4 cup coconut oil, melted 2 large eggs 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries
Instructions: Preheat and Prep: Preheat your oven to 350Ā°F (175Ā°C) and line a muffin tin with paper liners or spray with non-stick cooking spray. Combine Dry Ingredients: In a large bowl, mix the whole wheat flour, rolled oats, baking soda, baking powder, salt, and cinnamon. Combine Wet Ingredients: In another bowl, whisk together the applesauce, Greek yogurt, honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Mix Together: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in Blueberries: Gently fold in the blueberries. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
| Don't forget to place your order early and save, it's first come first serve! |
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The information provided in this newsletter has not been evaluated by the FDA and is not intended to treat, diagnose, cure, or prevent any disease. It is not a substitute for the advice of a qualified health care practitioner. |
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