Sort through the blueberries and remove (if any) soft, bruised or mouldy berries. Wash under cold water and dry.
Add the blueberries to the small bowl of a food processor (or to a blender) and blend until smooth.
FLAVOUR & SWEETNESS: The flavour of the puree will be dependent on the blueberries. Use fresh, sweet berries for the best flavour. If your berries are a little tart or under-ripe you can gently heat them in a pan with a little sugar and a touch of water before blending (do not add sugar if making the puree for a baby) FROZEN BLUEBERRIES: If you wish to use frozen blueberries allow the blueberries to thaw (defrost in microwave or gently heat in a pan) before blending. BABIES: To make a creamier puree you can puree with a little of your baby's milk. BLENDER: If your blender struggles to blend the blueberries into a puree it may be that there are not enough blueberries. Adding more should help with this or you may need to add a little water or baby milk.STORAGE: Refrigerate leftover blueberry puree in an airtight container for up to 48 hours. Alternatively, transfer the puree into ice-cube trays and freeze. Once fully frozen, quickly pop them all out and place into a freezer bag or container. Return to the freezer and store for 2-3 months.Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.