I love love LOVE blueberry flavors and feel like it’s one of the least utilized flavors. However, most of the proper recipes I see with it are muffins or pies or cakes. I’d love to have the healthiness of one of the greatest fruits without all the sugar. Ideas?
I don’t do Paleo but I made a Paleo Beef and Blueberry Stew once just to try it. The method resulted in a rather chewy dish, and I wouldn’t follow that recipe again, but the flavors worked fairly well together. Google for recipes using keywords like paleo, beef and blueberry, or Hunter’s Stew and you should find a lot of variations.
I make blueberry and lavender jam once a year, and I’ve got my heart set on trying blueberry and violet jam some day. These are probably not the low-sugar suggestions you’re looking for 
This is probably not going to be the answer you are looking for but…
Finding a blueberry patch in the woods, spreading a blanket down and getting a small fire going to heat up water for coffee/tea, watching the sun rise up, and munching fresh blueberries with crackers/bread/whatever is handy.
Although, if you happen to be in bear country this might not be a good idea…
Never tried it, but the recipe for blueberry pizza sounds interesting.
http://www.blueberrycouncil.org/blueberry-recipe/savory-blueberry-pizza/
Who needs crackers? They are crunchy enough on their own.
I don’t entirely get fancy recipes as an excuse to eat yummy things, especially subtle ones like blueberries. Their flavor gets diluted and lost in the mix. Yes, cooking them makes their flavor stronger, but you can just stew them with maybe some sugar and lemon juice, and the fire will discourage bears.
I have never heard the term Paleo before, so I looked it up. “Paleo diet”. Seems very natural. Not sure if I would adhere exclusively to it though.
(Didn’t mean to hijack. Back to our blueberry discussion. I love blueberries!)
Yes to all of the above.
All the same, I think Oiedpus isn’t thinking about wandering about finding wild blueberries like us and sharing with the bears and other critters.
Perhaps we could all come over to his/her place with a few quarts of them, drink a few breakfast toddies and come up with a plan.
Are there bears in AU?
Yes, and they don’t like you hogging the blueberries.
Can I suggest buying fresh blueberries and freezing them and then munching on them as a snack? They don’t become rock hard; instead, they get a consistentcy like ice cream or sherbet inside. My 6-y.o daughter calls frozen fresh blueberries “ice cream berries.”
They are much better this way than the bags of frozen ones you get at the store, which tend to be covered in messy juice and sometimes have a fibrous mouth feel.
If you eat cereal and milk in the morning, either kind of frozen blueberry is a great addition, especially to unsweetened cereals.
I love blueberries with plain yogurt. Blueberries are delicious in a spinach salad.
We always have a bowl of mixed fruit and yogurt in the morning. Blueberries and bananas with yogurt and cinnamon is always good. Blueberries on oatmeal is also good.
I guess it depends on one’s definition of healthy, but blueberries in buckwheat pancakes is healthier than what most people ate for breakfast this morning, I’m sure.
For me, blueberries have a flavor that seems to be missing something when I eat them by themselves, especially raw. They need something else as a complement. In many recipes, that seems to be lemon, which actually doesn’t work very well for me.
I really like how blueberries play with dairy and starch. So pancakes or muffins for fresh berries. Or do a compote or jam and put it over toast, yoghurt or ice cream. They even work as a decent substitute for raisins in a lot of recipes like cookies (just watch the water content).
There’s a world of flavor difference between wild blueberries and the type that are grown for commercial sale. I use the commercial stuff to make jam, as the cooking helps concentrate the flavor, but there’s nothing like the wild variety to put some zing in your mouth.
I make a fruit smoothie for breakfast most mornings. My go-to smoothie is frozen blueberries, a frozen banana, plain non-fat greek yogurt, and some apple juice. Throw it all in a blender and you’ve got a delicious blueberry drink. Use a low-sugar juice if that’s a concern.
I keep mini fillo shells in the freezer. I’ll take out six or eight, place 4-5 blueberries in each one, bake in the toaster oven and then top with a small dollop of sour cream. Instant low-fat, low-sugar blueberry tartlets.
I"ll have to find some wild ones. My wife planted a blueberry bush in our backyard a couple years ago, and we got five berries off it last year. They were tasty, though.
Yeah, wild blueberries from the north are the way to go. I don’t eat the cultivated ones; they have no taste.
That said, I’ll second the pizza idea. I do a pizza with smoked chicken or duck, goat cheese, rosemary, and tart wild blueberries. It’s wonderful.
A handful are good in beer, but that’s not entirely healthy. Tasty, though! 
On top of Greek yogurt, with a very tiny bit of honey.
My grandmother used to pick blueberries in the summer, and always had tons of them frozen. When I stayed at her house, she’d put some frozen berries in a bowl, and pour some milk over them. The milk immediately froze and you had a pretty decent treat. I bet it’d be even better with cream or half & half (now I’m tempted to go try that, I have frozen blueberries as well).
They’re good in salads; they’re not much sweeter than tomatoes, so you can almost always substitute them for tomatoes.
This is exactly what I was going to suggest.
I like them fresh (and dried) for both cooking and snacking. I also like my foods very simple and close to their natural state.
For blueberries, I like to just stew the fresh ones a bit and make a simple compote to add to yogurt or toast.
I also like to make a galette like so:
Preheat the over to 350 or 375.
Butter a cookie sheet.
Place a single pie shell on the cookie sheet.
Wash and prep about a pint or two of fresh blueberries (I rinse them and roll them around between two small dish towels to dry and clean them.)
Put the clean berries in a bowl and gently mix them up with about a quarter cup (more or less) of sugar and a dash of cinnamon. You can also add a bit of lemon zest here if you like, but that’s not necessary because blueberries are awesome.
(Don’t skip the evil sugar and don’t crush the berries too much.)
Pile the lightly sugared and cinnamon-ed berries onto the pie shell and fold the edges up so the berries won’t roll away.
Grate a bit of butter (I put it in the freezer when I start so it will be very cold about now) over the top. This will cause the little bit of sugar to get a bit toasty.
Bake at 350 for about 20 minutes or until the pie shell edges are toasted.
Cool and eat!
If you want to get fancy, you could butter (or egg wash) and sugar the folded up pie shell edges, but this is not necessary.