Blueberry Muffins

Who doesn't love a basic blueberry muffin?  

Really, all that talk about being a super food is so true.  Blueberries are a deliciously sweet, little dark berry that is filled with antioxidants.  It helps ward off terrible things like cancer and inflammation, they help reverse memory loss and improve motor skills.  

How can that not be the perfect thing?  Throw them into a muffin that is filled with good for you organic, soft whole wheat flour and flaxseed.

A super muffin.  I may have to make little capes for these guys....  

Blueberry Muffins

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.

Makes 12 muffins

In a medium bowl whisk together:

2 cups of organic pastry flour (soft whole wheat)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

In a liquid measuring cup combine:

1 cup organic rice milk

1 teaspoon organic apple cider vinegar

Allow this to sit for 5-10 minutes to form "buttermilk"

In another bowl, combine with a whisk:

1/3 cup organic canola oil

1/4 cup unsweetened applesauce

3/4 cup organic brown sugar

1 tablespoon organic vanilla extract

Pour the milk mixture in with the oil mixture and combine.  Pour dry ingredients into the wet and combine gently with a spatula until just incorporated.

Fold in:

1 cup organic blueberries (fresh or frozen)

Pour batter into prepared muffin tins 3/4 of the way full.  Bake at 350 degrees for 18-22 minutes or until a toothpick inserted comes out clean.

Remove from the oven and allow muffins to sit in the pan for 5 minutes.  Remove to a wire rack to cool.

Enjoy~