Once upon a time, a carton of frozen yogurt in the fridge stood by for late evening emergencies. Now it's frozen blueberries, by the half cup. Ellen Kanner writes about about blueberries in the Herald here. She states in part:
Blueberries get their deep bluish-purple hue from anthocyanins, a flavonoid that gives them more antioxidant power than grapes or cranberries. And U.S. Department of Agriculture research suggests that consuming produce at the top of the antioxidant scale may slow down the aging process.
Ms. Kanner encourages freezing your own, when they are cheap and fresh at the store. But Publix also sells them frozen by the 3 lb bag. A one cup serving is 70 calories, 1 gram of (plant) fat, and 4 grams of dietary fiber. A half-cup serving simply can't be beat as a snack, and going back for seconds is no disaster.
(There is a vegetarian blueberry muffin recipe at the Herald link. Although the recipe shows dairy and eggs, the alternative ingredients to make it vegan are also noted. Carol is cooking the vegan version tonight. The lottery I won 39 years ago just keeps on winning.)