Blueberries

We sat down with the creator behind “Nature’s Cereal,” the viral internet phenomenon featuring a berry-filled breakfast. Read to the end for a new twist on the recipe from the creator himself!

Lemons and blueberries are one of those “better together” flavor duos — each helps the other taste even more delicious.

The Fourth of July hit.

A staff favorite, this creamy-tart bevvy uses cream cheese for a rich texture while keeping the sugars at just 9 grams.

These hand-held blueberry treats are the perfect way to start your day.

Melissa Urban suggests preparing this gorgeous fruity crumble with nut and seed topping for a baby shower, but we think it will be well received after a dinner party as well.

This energizing breakfast recipe from Dr. Mark Hyman's new cookbook, "Food, What the Heck Should I Cook?" will keep you revved from daybreak to lunch.

Make breakfast even easier by making your batter in the blender! No whisk/bowl needed. Packed with antioxidant-rich blueberries, these pancakes are as healthy as they are delicious!

Satisfy your sweet tooth with this wholesome custard — this rich, velvety dessert is the perfect treat to bring to work or keep on hand as a midafternoon snack. You can easily double or triple the recipe to make a bigger batch.

This lightly sweetened smoothie from blogger Lee Tilghman is a great introduction to vegetable-based smoothies. It's smooth, thick, and creamy—you won't even miss the banana!

This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.

This easy, plant-based breakfast will last up to four days refrigerated, so you can get out the door fast on busy mornings.

A classic combination, sweet-tart blueberries pair perfectly with earthy cornmeal in these dessert muffins with a buttery oat topping. We combine cornmeal with whole-wheat pastry flour in this recipe, but you can easily make it gluten-free: Swap out the pastry flour in the muffin for a gluten-free flour blend, and use 1½ tbsp each gluten-free oat flour and gluten-free flour blend to replace the pastry flour in the topping.