I couldn’t let July disappear without a mention that it is BLUEBERRY MONTH. Here in NJ, blueberries are a major crop, and in addition to eating by the handful, I have used them in numerous recipes. From smoothies, to jam, the baked goodies, what’s not to like about the berry with the highest level of good-for-you antioxidants.
Here is a recent recipe I’ve adapted to be healthier by lowering the sugar and butter. (I replace part of it with applesauce). You can make these by the dozen and freeze for whenever you want a great breakfast treat or something on the go.
BLUEBERRY OATMEAL MUFFINS
1/4 C coconut oil ( or another favorite) 1/4 C melted butter
1/2 C applesauce 2/3 C sugar
1 C almond meal 2/3 C flour (I used whole wheat pastry) 1/4 C rolled oats (plus extra for sprinkling)
1 tsp baking soda 3 large eggs 1 1/2 C fresh or frozen blueberries.
1. Preheat oven to 350. Butter the bottom and sides of 12 2 1/2 inch muffin cups (or use papers) .
2. In a large bowl combine: sugar, almond meal, flour, oats, baking soda and a dash of salt.
4. Spoon batter into prepared cups until 2/3’s full. Sprinkle oats on top. Bake for 20 minutes or until edges are browned and centers set.