Why We Love Blueberries

By author photo Jenny Craig Team


We’re spoiled in Australia and New Zealand with delicious blueberries being available for most of the year. However, their peak growing season is between October and February. This is when they taste the best and their prices are more favourable.

Despite their little size, these berries are packed full of nutrition with some surprising benefits:

  • Excellent source of antioxidants.
  • Contain anthocyanins, a powerful antioxidant that gives them their blue colour (anthocyanins have been associated with a number of potential health benefits).
  • Good source of dietary fibre.
  • Good source of vitamin C.
  • Contain vitamin E.
  • Contain a small amount of manganese and potassium.


Buying tips

Look for plump blueberries without wrinkles and uniform size. They should be deep-purple to a dark-blue and have a silver-white frost or bloom. The bloom on blueberries is their natural protective layer and indicates freshness. While fresh blueberries are great on their own, frozen blueberries make a good substitute if you can’t access any fresh.

How to prepare blueberries

Blueberries make a great addition to cereals, yoghurt and salads. You can also add them to your cooking for pancakes. As with all fresh produce, you need to wash your blueberries before you eat them. Don’t wash your berries until you’re ready to eat them as you’ll wash away their protective bloom and keep them in the fridge to help them last longer.

How to include blueberries on your Jenny Craig menu

Blueberries are a delicious addition to any of the Jenny Craig breakfast cereals, porridge, or muesli. They also go well with the Jenny Craig desserts especially the Choc Pudding. You can also combine blueberries with fat-free yoghurt for a delicious sweet snack.

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