Blueberry & Watermelon Recipes You’ll Love!

Blueberry Muffins — Yield: 12 Muffins

Ingredients

• 2 cups all-purpose flour

• 1 ½ cups fresh blueberries

• 2 large eggs, room temperature

• ½ cup unsalted butter, melted

• ½ cup milk

• ½ cup white sugar

• ¼ cup brown sugar

• 1 tbsp flour (for blueberry coating)

• 2 tsp baking powder

• 1 tsp vanilla extract

• ½ tsp salt

Instructions

1. Preheat the oven to 375°F. Lightly grease or line a 12-cup muffin pan. 

2. In a large bowl, whisk together 2 cups of flour, white sugar, brown sugar, and baking powder. 

3. In a small bowl, whisk together butter, eggs, vanilla, and milk until smooth.

4. Add the wet ingredients to the dry ingredients and stir thoroughly until combined. Avoid overmixing.

5. Toss the blueberries with flour until evenly coated and gently fold into batter.

6. Place the batter into the muffin pan, filling each about three-quarters full. Bake for 18-22 minutes until lightly golden. 

7. Let muffins cool in the pan for 5 minutes. Enjoy!

Feta & Watermelon Salad — Yield: 6 Servings

Ingredients

• 6 cups seedless watermelon, 1-inch cubes

• ½ English cucumber, thinly sliced

• 6 oz crumbled feta cheese

• ¼ red onion, thinly sliced

• ¼ cup mint leaves, chopped

• 2 tbsp basil, chopped

• 3 tbsp extra-virgin olive oil

• 1 tbsp lime juice

• 1 tsp honey

• Salt and pepper to taste

Instructions

1. In a large bowl, combine watermelon, cucumber, mint, red onion, feta, and basil. 

2. In a small bowl, combine olive oil, honey, lime juice, salt, and pepper and whisk together until emulsified. 

3. Pour the dressing over the salad and toss gently. 

4. Serve as a side or on its own and enjoy!

Blueberry Chicken with Lemon-Herb — Yield: 4 Servings

Ingredients

• 4 boneless chicken breasts (about 6 oz each)

• 1 cup fresh blueberries

• ½ cup chicken broth

• 2 cloves garlic, minced

• 2 tbsp lemon juice

• 1 tbsp butter

• 1 tbsp olive oil

• 1 tsp kosher salt

• 1 tsp lemon zest

• 1 tsp honey

• 1 tsp thyme leaves

• ½ tsp black pepper

• 1 tsp cornstarch mixed with 1 tbsp cold water

Instructions

1. Pat the chicken dry and season with salt and pepper. 

2. In a large pan, heat olive oil over medium heat. Cook chicken for about 5-7 minutes per side, or until it reaches an internal temperature of 165°F. 

3. Remove the chicken from the pan and keep warm. Reduce the heat to medium and melt butter. Saute garlic for 30 seconds. 

4. In the same pan, add blueberries, chicken broth, honey, lemon juice, lemon zest, and thyme. Simmer for 3-5 minutes until blueberries begin to soften and burst.

5. For thicker sauce, add in the cornstarch mixture and stir. Simmer for 1 minute. 

6. Return chicken back to the pan and spoon sauce over top. 

7. Serve warm with vegetables and enjoy!

Blueberry Lemon Scones — Yield: 8 Scones

Ingredients

Scones

• 2 cups all-purpose flour

• 1 cup fresh blueberries

• ⅓ cup granulated sugar

• ½ cup cold unsalted butter, cubed

• ½ cup heavy cream

• 1 large egg

• 1 tbsp baking powder

• 1 tbsp heavy cream (for brushing)

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• ½ tsp salt

Lemon Glaze

• 1 cup powdered sugar

• 3 tbsp lemon juice

• ½ tsp lemon zest

Instructions

1. Preheat the oven to 400°F then line a baking sheet with parchment paper. 

2. In a large bowl, whisk together flour, sugar, salt, baking powder, and lemon zest. 

3. Add in the cubes of butter and work them into the flour until the mixture resembles coarse crumbs.

4. Once thoroughly combined, gently fold in blueberries. 

5. In a separate bowl, whisk together heavy cream, egg, and vanilla extract until combined. 

6. Pour the wet ingredients into the flour and stir gently with a wooden spoon or spatula until combined.

7. Lightly sprinkle flour over a flat surface. Place the dough down and gently pat it into a circle that is 1-inch thick and 8 inches in diameter. Cut the dough into 8 equal wedges. 

8. Arrange the wedges on the baking sheet, leaving about a 2 inch width apart. Brush the tops with 1 tbsp heavy cream. Bake for 18-22 minutes and allow 5 minutes for cooling. 

9. Serve warm and enjoy!

Watermelon Granita — Yield: 6 Servings

Ingredients

• 8 cups seedless watermelon cubes

• ½ cup granulated sugar

• 2 tbsp lemon juice

• 1 tsp grated lemon zest

• Pinch of sea salt

• Fresh mint leaves

Instructions

1. Blend watermelon until smooth in a blender. Pour through a fine mesh sieve to remove any pulp and seeds. 

2. In a bowl, whisk together watermelon juice, lemon juice, sugar, lemon zest, and salt until dissolved. 

3. Pour into a shallow glass baking dish. Freeze for 45-60 minutes. 

4. Remove the dish from the freezer and scrape the partially frozen mixture with a fork to break large pieces. Place the dish back into the freezer and repeat this process every 30-45 minutes for about 4 hours, until the granita becomes fluffy with a crystal-like texture.

5. Serve in individual chilled glasses!

Blueberry & Watermelon Chutney — Yield: 10 Servings

Ingredients

• 3 cups seedless watermelon, diced

• 2 cups fresh blueberries

• 1 large shallot, finely diced

• 2 cloves garlic, minced

• ½ cup apple cider vinegar

• ¼ cup packed light brown sugar

• 2 tbsp olive oil

• 1 tbsp ginger, grated

• 1 tbsp mint, chopped

• 1 tbsp Dijon mustard

• 1 tsp kosher salt

• ½ tsp ground cumin

• ½ tsp ground black pepper

• ¼ tsp ground coriander

• Pinch of red pepper flakes

Instructions

1. In a saucepan, heat olive oil over medium heat and add in the shallot. Cook for 3 minutes until softened. 

2. Stir in garlic and ginger and cook for 30 seconds until fragrant.

3. Add blueberries, watermelon, brown sugar, apple cider vinegar, mustard, coriander, cumin, black pepper, and red pepper flakes. Stir thoroughly and bring to a gentle simmer.

4. Reduce heat to a medium-low temperature and cook uncovered for 25-35 minutes, stirring occasionally. Consistency should be thick. 

5. Remove from heat and let cool for 10 minutes before stirring in mint. 

6. Serve warm or cold and enjoy! Can be stored for up to 1 week in the refrigerator.