Berry Berry Whole-Wheat Blueberry Muffins

Berry Berry Whole-Wheat Blueberry Muffins
Berry Berry Whole-Wheat Blueberry Muffins
Berry Berry Whole-Wheat Blueberry Muffins
Berry Berry Whole-Wheat Blueberry Muffins

These muffins are the best blueberry muffins I have every made or even had the luxury buying out at a cafe. Did I also mention HEALTHY HEALTHY HEALTHY.  After a couple of trials I have it down. I made these blueberry muffins on a Sunday and stored them in a large tupperware container with one paper towel lining the tupperware. This kept them moist and delicious the ENTIRE week. I also believe all the extra blueberries just gives a wonderful moistness to these muffins. The first time I made them I used all 12 spots on the muffin pan and the second time I made them I used only 9 spots to make bigger muffins. These muffins are the epitome of how eating healthy taste good. No dairy, no refined sugar, extra fiber from using whole-wheat and OMEGA and fiber from your flax seeds. The flax adds a wonderful flavor while not making the taste overpowering. It also makes the tops of the muffins pretty darn beautiful.

Serving 9 Muffins

Ingrediants

  • 1 3/4 cups whole-wheat pastry flour
  • 1/2 cup raw sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 large egg or egg replacer equivalent 
  • 1/2 cup whole soy, rice or almond milk
  • 5 tablespoons Earth Balance butter, melted
  • 1 pint of  blueberries 
  • 1 tsp of vanilla 
  • 1 tablespoon of agave
  • REALLY small dash of cinnamon (don’t ruin the taste by putting too much)
  • Ground Flax seed 
Preheat oven to 375 ‘F. Whisk together wet ingredients with wet and dry ingredients with dry. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or a spatula to cut down on items to clean.  Batter should be dense and not runny. Next fold in the blueberries and then divide ingredients amongest 9 muffin spots on the muffin pan for the perfect thickness of muffin. Lightly sprinkle the ground flax seeds on top and put them in the oven on the middle rack. Bake for about 20 minutes. You can use the old tooth pick test to make sure they are done in the middle.
REMEMBER: melted blueberry does not count. You are looking for the batter to not be on there. Also I use a non-stick muffin pan, but I still lightly spray pan with cooking spray