Blueberry Muffins

Serves: 5
Total Calories: 435


6 tablespoons butter
1/3 cup agave
1/3 cup honey
2 tablespoons ground flaxseed
4 tablespoons water
1 teaspoon vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups blueberries


Combine butter, agave, honey, flax, water, and vanilla in a big bowl and beat until smooth. Add in flour, baking powder and baking soda. Fold in blueberries. You can use fresh or frozen berries. A great option is to pour in half of the berries and puree the other half of the berries in a blender or a food processor. It gives the batter a very moist texture. Bake at 400° for 12-15 minutes. Muffins should bounce back when touched. A little note here: I have used this same recipe and substituted pureed peaches for berries and it was wonderful!

Nutritional Facts:

Serves: 5
Total Calories: 435
Calories from Fat: 134

This Blueberry Muffins recipe is from the Sugar Free and Lovin' It! Cookbook. Download this Cookbook today.

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