Boost your health with blueberries

You can't go wrong with blueberries. Seriously! These little nuggets of goodness are packed with vitamins, minerals, fiber and flavor, and research has shown that they're perfect for pre- and post-workout snacking. In fact, the antioxidant that's found in blueberries appears to help decrease exercise-induced inflammation, helping  you to recover faster after a hard workout.

The great thing about blueberries is that they're easy to add to your regular diet. Just throw a handful on top of your cereal or add them to a pre-workout smoothie. You can even pack some in a baggie and snack on them throughout your day. If you're looking for a few extra-special blueberry recipes, you're in luck! We teamed up with Driscoll's Berries to provide you with some delicious berry recipes that are perfect for a special Saturday-morning breakfast. Read on and enjoy!

Triple berry oatmeal scones

• Prep time: 10 minutes
• Bake time: 20 minutes
• Makes: 8 scones

Ingredients:

• 2 1/2 cups flour
• 3/4 cup old fashioned oats
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3 Tbsp sugar, divided
• 1 tsp grated lemon or orange zest
• 6 Tbsp unsalted butter, room temp.
• 1 cup buttermilk
• 1 6 oz. package of Driscoll's raspberries, blackberries or blueberries

Instructions:

1. Preheat oven to 425 F.
2. Spray a baking sheet with cooking spray.
3. Combine flour, oats, baking powder, salt, baking soda, 2 Tbsp. sugar, and zest in a large bowl and stir.
4. Add butter and beat with an electric mixer. The consistency should be crumbly.
5. Slowly beat in the buttermilk.
6. Use a spoon or flexible spatula to fold in berries.
7. Flour a counter or surface and place dough on top. Knead gently eight to 10 times.
8. Pat dough into an eight-inch circle about 3/4-inch thick.
9. Use a floured spatula or knife to cut the dough into eight even wedges.
10. Transfer the wedges to the baking sheet, leaving space between each scone.
11. Bake for 18 to 20 minutes, or until the scones reach a light, golden-brown color.
12. Remove and cool on wire racks.

Nutrition per serving: 290 calories, 9.86 grams total fat, 5.79 grams saturated fat, 6.3 grams protein, 44.75 grams carbohydrate, 24.13 mg cholesterol, 2.01 grams fiber, 394 mg sodium

Blueberry banana oat bread

• Prep time: 10 minutes
• Cook time: 60 minutes
• Makes: 12 servings
• Serving size: 1 slice

Ingredients:

• 1 cup lowfat buttermilk
• 2 large eggs
• 1 cup mashed ripe banana (roughly two medium bananas)
• 2/3 cup packed dark brown sugar
• 1/3 cup canola oil
• 2 cups all-purpose flour
• 1 cup old fashioned oats
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 1/2 packages Driscoll's blueberries (roughly nine ounces of berries)

Instructions:

1. Preheat oven to 375 F.
2. Spray a 9" x 5" loaf pan with cooking spray and lightly dust it with flour.
3. Whisk buttermilk, eggs, banana, sugar and oil in a bowl until the ingredients are blended well.
4. Combine flour, oats, baking powder, cinnamon, salt and baking soda in a separate bowl.
5. Stir the dry ingredients into the wet ingredients, continuing to mix until fully combined.
6. Fold the blueberries into the batter gently.
7. Pour the batter into the prepared pan.
8. Bake for an hour, or until browned.
9. Insert a toothpick or fork into the center - if it comes out clean, the bread is done.
10. Allow the bread to cool in the pan for 15 minutes before removing and allowing to completely cool on a wire rack.
11. Slice and serve.

Nutrition per serving: 254 calories, 7.85 grams total fat, 0.87 grams saturated fat, 5.27 grams protein, 41.53 grams carbohydrate, 36.07 mg cholesterol, 2.44 grams fiber, 240 mg sodium

Header image credit: brx0 http://www.flickr.com/photos/atul666/257551906/sizes/z/in/photostream/