I came up with this recipe one morning at breakfast when I was looking for a way to use up some blueberries in the fridge. When I took them out of the oven, I was pleasantly surprised at how amazing they looked and tasted. The blueberries were bursting in the muffins, and the muffins were so juicy and full of flavor when bit into.
Here is my recipe for Bursting Berry Blueberry Muffins:
1/4 Cup Vegetable Oil
3/4 Cup Nut Milk
1/4 Cup Maple Syrup
1 1/2 Cup Whole Wheat Flour
1 1/2 tsp Baking Powder
1 Cup Fresh Blueberries
Preheat oven to 350′
In a high speed blender, or mixing bowl, mix together the oil, banana, nut milk, and maple syrup.
Add the flour and baking powder and mix until just combined.
Fold in the blueberries.
Pour into miniature muffin tins, and bake for 17 minutes (or approximately 23 minutes for regular sized muffins).
Let cool, and enjoy!