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Blueberry Zucchini Bread

Prep time: 15 minutes       Cook time: 50 minutes

Preheat oven: 350 degrees

Lightly grease 4 mini-loaf pans.


  • 3 large eggs, lightly beaten

  • 1 cup of vegetable oil

  • 3 teaspoons of vanilla extract

  • 2 1/4 cups white sugar

  • 2 cups of shredded zucchini

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 pint fresh blueberries


In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Blueberry Yogurt Muffins

cook time: Bake 20-22 Minutes

oven: 350 Degrees


Mix all dry ingredients together and let stand

  • 1 cup all-purpose flour

  • 6 tablespoons of sugar 

  • 1/4 teaspoon of salt

  • 1/4 teaspoon baking soda 

​​Mix all wet ingredients 

  • 1 large egg

  • 1/2 cup vanilla yogurt 

  • 3 tablespoons of canola oil 

  • 2 tablespoons of milk 


Fold in blueberries

  • 2 cups of fresh blueberries

Combine all ingredients and mix well. Once the ingredients are mixed fold in your blueberries


Very Berry Blueberry Smoothie



  • 1 banana chopped

  • 1 kiwi sliced

  • 3/4 cups blueberries*

  • 1 cup ice cubes

  • 1 (8 ounces) container of vanilla yogurt 


*If you use frozen blueberries omit the ice


Combine the banana, kiwi, blueberries, ice cubes, and vanilla yogurt in a blender; blend until smooth.Serve immediately.


164 N. Barnstead Road

Barnstead, NH 03225

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