Make Mom a Blueberry-Filled Mother’s Day Brunch
Make mom’s gift this year with three BC Blueberry brunch recipes
Mother’s Day is less than a week away and if you’re still deciding what to do for mom, opt for a homemade gift that can be made on Sunday morning.
To help you put together the perfect Mother’s Day brunch, BC blueberries is taking care of the menu by sharing three tasty recipes, all of which contain frozen BC blueberries.
If you don’t already have BC blueberries sitting in your freezer, you can pick-up a bag in the freezer aisle of your local grocer on Mother’s Day weekend. Support your local blueberry growers by purchasing frozen blueberries that have the “BC Grown” label or “Packaged in BC” wording on the package.
Before you eat your blueberry-filled Mother’s Day brunch on May 8, remember that Instagram always eats first! Snap a picture of your meal or share your experience on socials by tagging @bcblueberries.
These bite-sized baked goods are easy to make, pack a blueberry punch, and are the perfect appetizer to your Mother’s Day brunch.
- 2 cups self-rising flour
- 1/2 cup sugar
- 3/4 cup milk
- 1 large egg, lightly beaten
- 1/4 cup butter, melted
- 1-1/2 cups, frozen BC blueberries (coat with flour to stop the batter from turning blue when adding in your frozen BC blueberries)
- Preheat oven to 425°F.
- Lightly grease 24 (1-inch) mini-muffin pan cups.
- In a medium-sized bowl, combine flour and sugar. Make a well in the center; add milk, egg and butter. Stir gently until mixture begins to form a soft dough
- Fold in frozen BC blueberries.
- Spoon into mini-muffin cups, dividing evenly.
- Bake until tops are golden, 12 to 15 minutes. Serve warm.
Give mom an extra surprise by serving dessert waffles with ice cream and berry sauce for breakfast.
- 1-1/2 teaspoons cornstarch
- 2 cups frozen BC blueberries, divided *
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon ground black pepper
- 4 (4 -1/2 inch) frozen waffles, toasted, or freshly made waffles
- 4 scoops vanilla ice cream or frozen yogurt
*Measure frozen blueberries without thawing.
- In a small saucepan, thoroughly combine cornstarch with 1/3 cup cold water, stir in half of the blueberries, the sugar, cinnamon, and black pepper.
- Over medium heat, bring to a boil; boil until sauce is clear about 1 minute; remove from heat. Stir in remaining blueberries; cool.
- Place warm waffles on dessert plates. Scoop ice cream onto waffles; top with spiced BC blueberry sauce.
If you’re making mom’s meal with a younger helper, try out the kid-friendly BC Blueberry Breakfast Smoothie. Just make sure to provide supervision when using the blender!
- 1 cup (150g) frozen BC blueberries
- ¾ cup (175ml) unsweetened soy, rice, or almond milk
- ½ cup (75g) banana, chopped
- ½ cup (20g) fresh spinach leaves, packed
- ½ cup (120ml) grapefruit juice, freshly squeezed
- ¼ cup (60ml) plain yogurt
- 1 tbsp (15ml) maple syrup (optional)
- 2 tsp (10ml) ground flax seeds
- Add all the ingredients to a blender and blend on high speed until smooth.