Blueberries, what’s not to love? They’re vibrant, delicious, and juicy!

…and not to mention their nutritional stats are outstanding:

If you’re not crazy about eating blueberries on their own, I encourage you to give these muffins a try! (adapted from Peas and Thank You website)

  • 1 cup of whole wheat pastry or spelt flour (try oat flour if going gluten-free)
  • 1/2 cup unbleached flour (bob’s redmill gluten-free baking flour works too!)
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup maple syrup or agave (if you don’t have either try: 1/2 cup granulated sugar)
  • 1/2 cup applesauce
  • 1/2 cup non-dairy milk (regular cow milk works too)
  • 1/2 teaspoon almond extract
  • 1 cup blueberries (fresh or frozen!)

Preheat oven 350 degrees. In a large bowl combine dry ingredients and in a smaller bowl combine sugar, applesauce, milk, and extract. Add the wet ingredients to the dry, mix well, and fold in the blueberries. (The bigger the blueberries the better!)

Line muffin tin with 12 papers or cooking spray and fill each with muffin batter. Bake for 23-25 minutes until they’re nice and golden! Wait a few minutes before eating. (I like to eat them nice and warm so, I always microwave my muffin five seconds before eating the next day!)

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