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Blanquita Bites:: Husband and Kid Approved Blueberry Muffins

Hey Everyone!!

I showed you my homemade blueberry muffins on Saturday and wanted to share the recipe that I used.  When they were done, I tried them and said, "Wow, they are good."  My husband looked at me and said, "well, that doesn't mean much."  Hey now??!!  He knows that I like "healthy" tastes that he and the boys don't always like.  But to their surprise (and mine too), they liked them!  Noah liked them so much that he put down his ring pop at the pool to eat his muffin first (mind- blown haha!!).


So here it is...

You can make any substitutions you wish to make them fit your goals and lifestyle.

- 1 1/2 cups all purpose flour (I chose to use 1 part regular white flour and 2 parts whole wheat flour)

-1/2 Cups Sugar in the Raw (you can substitute the sweetener of your choice here)

-1/2 tsp Sea Salt

-2 tsp Baking Powder

-1/3 Cup Oil (I chose to mix coconut oil and good old fashion butter)

-1 large egg (we use organic brown eggs)

-1/2 Almond/Coconut Milk (unsweetened)

-1 1/2 tsp pure vanilla extract

-1 cup Blueberries (the more the merrier in my opinion)

Preheat your oven at 400 degrees and line cupcake pan with liners and cooking spray.  I made 8 large muffins, but you can make 12 smaller ones too.  Mix all dry ingredients and all wet ingredients as much as you wish.  Then you combine the two; however, once combined, just mix until batter comes together.  You don't want to use a mixer or overmix batter because the muffins will come out too dense. Just before batter comes together, add your blueberries.
Once in the muffin tins (if you use only 8, put a couple tbsp of water in the empty muffin spaces before baking), sprinkle a little sugar on the tops and bake for 15-20 minutes.

Enjoy!!

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