Blue Blueberry Muffins

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Lots and lots of blueberry flavor explodes from these light and moist whole grain muffins. Plan on people eating at least two.

Ease: super quick Type: breakfast, snack, dessert, brunch Prep Time: 10 minutes Total Time: 25 minutes Yield: 12 muffins

Cook's notes

Instead of grating the zest off of a lemon, I get dried lemon peel in granulated form. It saves me a huge amount of time. You can get it at natural food stores or at Frontier Co-op

About 2 1/2 c frozen blueberries will yield about 1 1/2 c thawed.

This recipe also works well as a cake in a 9" x 13" baking pan.

Ingredients

2 1/2 c frozen blueberries, (Thaw,drain and reserve juice)
1 1/2 c whole grain spelt flour
1/2 t baking soda
1 1/4 t baking powder
1/2 t lemon zest
1/3 c date sugar

1/4 c canola or safflower oil
3 T fresh lemon juice
1 extra large egg
3/4 c milk or rice dream less the amount of blueberry juice (blueberry juice + milk = 3/4 c)

Steps

• Preheat oven to 350° F, convection or regular. Have ready nonstick muffin pan or use unbleached muffin cups.
• Mix all of the dry ingredients in a large mixing bowl. In a separate bowl, mix all of the wet ingredients except for the blueberries.
• Gently stir the wet ingredients into the dry until well blended. Fold in the blueberries.
• Fill the muffin cups and bake 15 - 20 minutes until a toothpick inserted all of the way into the center comes out clean.
• When muffins are cool enough to touch, remove all of the muffins from the pan and serve. (Don't leave them in the pan to cool, they will get soggy.) These freeze in an airtight container or bag very nicely.

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