I opened the fridge this morning to find an overflow of organic blueberries about to expire staring at me in the face. What better time to whip up a batch of blueberry muffins? Since this was not exactly planned (and my kids were surprisingly playing happily together at such an early morning hour) I peered into my pantry to see what ingredients I had on hand. 30 minutes later I can happily report this whimsical recipe is quite tasty! I must admit I tend to like my muffins on the less sweet side which allows me to be in control of the sweetness factor. If I’m in the mood for something sweeter I simply add some apple butter or good quality jelly.
Allison’s Pantry Blueberry Muffins
Makes 12 muffins
- 1c whole wheat flour
- ½c oat flour (easy to grind slow cooked oats in the blender or vitamix)
- ½c spelt, garbanzo bean, or white flour
- 1 tsp baking powder
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 eggs
- 1/4c coconut oil
- ½c milk or non-dairy milk (I used unsweetened almond milk)
- ½c unsweetened applesauce (optional)
- 1/4c raw honey
- 1c blueberries
- For added nutritional boost add 1/4c freshly ground flax or chia seeds
- Preheat oven to 375 degrees.
- Line a muffin pan with cooking spray (I recommend the Spectrum brand coconut oil spray) or muffin tins.
- Mix all ingredients except for blueberries in a large bowl.
- Carefully fold in blueberries. Divide the batter evenly among the muffin cups.
- Bake for approximately 18-20 minutes or until slightly browned. Allow to cool for 10 minutes before removing from pan.