Blueberry Muffins


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


  1. Preheat oven to 375 degrees.
  2. Line a muffin pan with cooking spray (I recommend the Spectrum brand coconut oil spray) or muffin tins.
  3. Mix all ingredients except for blueberries in a large bowl.
  4. Carefully fold in blueberries. Divide the batter evenly among the muffin cups.
  5. Bake for approximately 18-20 minutes or until slightly browned. Allow to cool for 10 minutes before removing from pan.
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