15 October 2020

Blueberries are extremely high in antioxidants, making them one of the healthiest little treats available today. Throw a handful on your muesli each day and your body will thank you. 

One cup of blueberries contains:

  • 57 calories 
  • Packed with powerful antioxidants 
  • Linked good vision, acuity and brain development 

Blackberry facts 

Do yourself a favour and treat yourself to a handful of blackberries. Rich in fibre, vitamin C and anthocyanin, they are packed with health benefits. 

One cup of backberries contains:

  • 43 calories 
  • Excellent source of fibre 
  • 50% RDI of Vitamin C 



Blueberry & Oat cookies 


¾ cup (110 g) plain flour
½ cup (40 g) desiccated coconut
⅓ cup (55 g) brown or coconut sugar, plus extra for sprinkling
⅓ cup (30 g) rolled oats, plus extra for coating
⅛ teaspoon sea salt
125 g chilled unsalted butter, cubed
1 egg
½ teaspoon pure vanilla extract
finely grated zest of ½ lemon 
1½ punnets (180 g) Driscoll’s blueberries 

  1. Preheat oven to 180 °C. Line two baking trays with baking paper. 
  2. Place the flour, coconut, sugar, oats and salt in a food processor and blitz until the oats are finely chopped and ingredients combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg, vanilla and lemon zest and pulse until mixture begins to bind together. Transfer mixture into a medium bowl, add the blueberries and stir to combine. Shape into twelve, golf-sized balls. Arrange balls onto the prepared trays and flatten out to approximately 1 cm thick discs. Scatter with oats and sprinkle with sugar. 
  3. Bake for 20 minutes, or until golden brown. Leave on the tray to cool for 10 minutes. Transfer onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days, alternatively freeze for up to 2 months. 


Blackberry, pear + pecan muffins


2 cups (300 g) self-raising flour
¾ cup (135 g) brown sugar
1 teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
1½ firm medium pears, cored & sliced (skin on)
2 x 125 g punnets (250 g) Driscoll’s blackberries
¾ cup (75 g) pecans, coarsely chopped, plus extra for sprinkling
2 eggs
¾ cup (180 ml) milk
150 g unsalted butter, melted & cooled
2 teaspoons freshly squeezed lemon juice
finely grated zest of 1 lemon 

  • Preparation 

Preheat oven to 190 °C. Lightly grease or line a 12-hole (1/2 cup/125 ml capacity) muffin tray with paper liners or baking paper. 

  • Muffin batter 

Place the flour, sugar, cinnamon and bicarb soda in a medium bowl and whisk to combine. Add the pear, blackberries and pecans and stir to coat. In a separate bowl, whisk the eggs, milk, butter, lemon juice and zest together. Add the wet ingredients to the dry ingredients. Using a large spoon, fold the mixture to just combine and make a slightly lumpy batter. Do not over mix or your muffins will end up dense. Spoon the mixture into the prepared muffin holes, piling it up to fill completely. Scatter a few chopped pecans over the tops. 

  • Baking 

Bake for 25 minutes, or until risen and golden brown. Gently press the top of the muffins and if they spring back, they are ready. Cool in the tray for 10 minutes. Transfer onto a wire rack to cool completely. Serve warm or at room temperature. Muffins are best eaten the day they are baked but will stay fresh in an airtight container for 3-4 days. If more than 2 days old gently warm before serving. Freeze for up to 2 months, defrost and gently warm before serving.