Blueberries are in full season now – and we can’t eat enough of them! These delicious bite-sized berries have one of the highest antioxidant levels of any fruit or vegetable – specifically, the flavonoid anthocyanin, which gives them their blue color. They are also relatively low in sugar and may even play a role in blood sugar regulation, which makes them an ideal snack for schoolchildren.

We eat them fresh by the fistful this time of year and include them in our kids’ lunches.

We throw them into plain yogurt: About 10 blueberries added to a cup of cashew or other non-dairy yogurt, sweetened with a quarter teaspoon of maple syrup or 5 drops of liquid stevia extract, makes a delicious after-school snack. During the off-season, we use organic frozen blueberries from Costco.

And we even love them frozen in a morning smoothie, such as the “blueberry cheesecake” recipe that I learned from @theblendergirl Smoothies app.

What’s your favorite culinary use for the mighty blueberry?