Blueberry Muffins

Its not only okra season but we have officially hit blueberry season too! I took the littles out blueberry picking in 103 degree weather and we had a blast! They ran around and picked a berry here and there and I relaxed and just picked. I thought of little. I just picked. Here is a vegan and sugar-free blueberry muffin recipe

2 cups flour blend (I used buckwheat, whole wheat and coconut flours)

1 and 1/2 teaspoons Baking Soda

1/2 teaspoon Salt

½ c agave

1 cup Milk, any (I used almond)

1/3 cup Coconut Oil

1 teaspoon Vanilla Extract

1 tablespoon Apple Cider Vinegar

1 and 1/2 cups Fresh OR Frozen Blueberries

First Mix the dry ingredients together in a bowl. Then combine the agave, milk, oil, vanilla and vinegar in a different bowl. Once well mixed add the dry ingredients to the wet ones and mix well. Fold in the blueberries and your just about set. The batter will appear more like cookie dough than cake batter but, hey, it works J

Spoon the batter in to lightly greased muffin tins, filling about ¾ full. Pop them into a pre-heated oven at 350 for 25-30 minutes. Because it is made with agave instead of sugar it will brown quickly but no need to cover it, they’re still super soft.

Okay, its mid-night… I’m going to bed J