Wild Blueberry Biscotti Recipe

The following post is sponsored by FitFluential LLC on behalf of the Wild Blueberry Association of North America.

Hello and happy Friday! I hope you’re in the mood to do some baking this weekend, because I have a tasty new recipe to share: Wild Blueberry Biscotti!

Wild Blueberry Biscotti


There’s just something awesome about a piece of biscotti with your morning (or afternoon…) latte, isn’t there? I made biscotti for the first time last winter, and well, it’s that time again. Biscotti for all!


My previous biscotti adventures include my Whole Wheat Pumpkin Goji Biscotti and my vegan Vanilla Almond Biscotti. This time around, I decided it would be fun to create a blueberry variation. But not just any blueberries – wild blueberries!


Did you know that not all blueberries are created equal? Wild blueberries, as opposed to regular blueberries you normally find in the produce section, have a more intense blueberry flavor, double the antioxidants, and a deeper blue pigment, too. This is because of the harsh climate and thin glacial soils that they naturally grow in in Maine, Eastern Canada, and Quebec. They’re also smaller than normal blueberries, and contain less water, which makes them great for freezing and baking. I found two varieties of frozen wild blueberries at my local Whole Foods – both the store brand and also the Wyman’s brand you see below, which I used for this recipe. Just look for “wild blueberries” on the label; here’s a link to more information about where to find them.


Most wild blueberries are frozen at harvest, locking in their intense blueberry flavor and antioxidant power; frozen wild blueberries are just as nutritious as fresh and may even retain their nutritional value longer. Plus, they’re available year round and you can use them right out of the freezer – no thawing required!


This recipe was actually almost a huge fail. With my other biscotti recipes, the batter was firm enough to form into a loaf shape to bake on a baking tray. These? Not so much. I put the batter onto a baking sheet and oops – out it spread. I improvised by putting them in a brownie pan instead for the first round of baking. Crisis averted!


After they baked for awhile (see full recipe below) and were firm enough, I let them cool and then sliced them into biscotti pieces. Back into the oven they go!


A little while later and they were ready to be dunked in my latte!


To amp up the nutrition of these biscotti, I used whole wheat pastry flour (not regular whole wheat flour – that would make these too dense), decreased the amount of sugar that would normally be in biscotti, and added some ground flaxseed for some healthy fat and extra fiber. Plus, of course, the antioxidant-packed wild blueberries! They added a nice burst of flavor to each bite.


Here’s the recipe. I hope you enjoy it as much as we did!

Serves 16TO 20 BISCOTTI     adjust servings

Wild Blueberry Biscotti

Prep Time 15 MINUTES Prep Time
Cook Time 45 MINUTES Cook Time
Total Time 1 hr Total Time



  • 3 C whole wheat pastry flour (not normal whole wheat flour)
  • 3/4 C sugar
  • 1/2 C ground flaxseed
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • Pinch of salt


  • 3 eggs, whisked
  • 1/2 C milk (I used 2%)
  • 1 tsp. vanilla extract
  • 2 Tbsp. coconut oil, melted in microwave
  • 1/2 C wild blueberries (frozen or fresh)

Preheat oven to 350 degrees.


  1. In a large bowl, mix all dry ingredients together. In a separate bowl, whisk eggs, then add remaining wet ingredients. Add wet ingredients to dry, mixing until somewhat uniform.
  2. Coat a brownie-sized baking pan with cooking spray; pour in batter.
  3. Bake until center is firm (about 20 to 25 minutes); remove from oven and cool. Reduce oven temperature to 300 degrees.
  4. Once cool, slice into 1-inch thick cookies; bake 15 to 20 additional minutes at 300 degrees.


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If you’re interested in learning more about the health benefits of and ways to use Wild Blueberries (I’ve also been loving them in my morning Perfect Microwave Banana Oatmeal), check out the Wild Blueberry Association website. You can also find them on Facebook, Twitter, and Pinterest.

Have a great weekend, everyone!

Are you a biscotti fan? What’s your favorite kind?


  1. 1

    Wow! I had no idea there was a difference! Thanks Anne!

  2. 2

    This recipe looks great! I had no idea there was such a thing until I inadvertently picked a bag up from Trader Joe’s frozen section last week. Good to know!

  3. 3

    this recipe looks delicious! My grandma loveeesss biscotti. Definitely going to whip her up a batch of these!

  4. 4

    I only found out a few years ago that wild blueberries were a thing. I hate blueberries – the texture, the taste, everything. Then I tried a wild blueberry pie and it was HEAVEN. LOVE wild blueberries and definitely going to try this recipe.

  5. 5

    These look super yummy! I am a fan but I have to make with GF flour. I love the real fruit aspect!

  6. 6

    These look delicious! Next time I buy blueberries, I’ll make sure they’re wild! :)

  7. 7

    Cool! I used to use the Wyman’s frozen wild blueberries to make my blueberry smoothies when I lived in Boston- so easy!

  8. 8

    I never knew there was a difference between normal blueberries and wild blueberries, but they sound delicious and healthy. And I’ve never made biscotti, but it sounds like a great treat for the holidays!

  9. 9

    I’ve never made biscotti before, but this looks easy enough!
    I bet they’d be super good dipped in white chocolate :)

  10. 11
    Marcey Norman says

    Thanks for recipe Anne. I love biscotti’s but find the already made variety are full of sugar. I’m going to make this for the first time and possibly give them as holiday treats as well.


  1. […] They were extra yummy. Topped with pecans for a little healthy fat. I also stirred in some wild blueberries near the end of cooking, since we now know how awesome wild blueberries are. […]

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