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Healthy, Easy, Blueberry Muffin Recipe
This blueberry muffin recipe is fantastic. Moist, soft and delicious…I’ve eaten ten since my son and I baked them yesterday.
They are incredibly EASY and QUICK to make. Best part? They’re healthy so I don’t feel guilty letting the kids eating them (ok ten is a little excessive).
I slightly adapted the recipe from Dani at The Adventure Bite. (Thank you for sharing Dani! So good.)
Give them a try!! They are amazing.
2 Cups Milk
2 Tablespoons Vinegar
3 Tablespoons Melted Butter
1.5 Cups Almond Flour
1.5 Cups Whole Wheat Pastry Flour
1 Teaspoon Salt
2 Teaspoons Baking Soda
2 Teaspoons Vanilla
1/8 Cup Brown Sugar
1/8 Cup Honey
Blueberries (I used organic frozen.)
**Mix the milk and vinegar together and let sit for five minutes.**
Preheat oven to 375.
Combine all ingredients and mix well.
Greased muffin pan with butter.
Fill muffin cups ¾ way full.
Bake for 20 minutes or until cooked through.
Note: If you want to keep your berries from sinking to the bottom of the muffin; thaw, rinse and dust the blueberries with flour before adding them to the batter. That’s too much work for me; I’m fine with blueberry bottoms.
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