Ok, I know it seems I have been MIA but have really just been enjoying my time and summer with the kids. It is blueberry season so thought a blueberry recipe would be perfect to share. Now this is probably one of the few things that I make in which I actually use sugar and a high quality butter. For the sugar I use evaporated cane juice and much less than you would find in other recipes. As for the butter I use the Organic Valley cultured butter as it is higher in Omega 3's than the other butters. I also like to use Sprouted Oat flour for the health benefits but you can just use regular oat flour. The last time I made this, I was completeley out of flour so I took oatmeal that I had and grinded it up into flour and it worked out well. Don't ever be afraid to experiment. Well I hope everyone enjoys this.
Ingredients:
Muffins
- ¾ cup evaporated cane sugar
- ¼ cup organic cultured butter
- ¼ cup of applesauce
- 2 eggs
- 2 tsp vanilla extract
- 2 cups of sprouted oat flour
- 2/3 cup almond meal
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup of unsweetened almond milk
- 2 cups of blueberries
Topping
- 6 tbsp of grinded oatmeal
- 2 tsp of cinnamon
- 3 tbsp of evaporated cane sugar
- 1 tbsp of organic cultured butter
Preheat oven to 350 degrees. Beat sugar, butter, applesauce, eggs and extract in medium bowl until well blended. Combine dry ingredients in a separate bowl and mix. Add flour mixture to creamed mixture alternating with almond milk. Stir in blueberries. Pour into a sprayed springform pan. For the topping combine the topping ingredients cutting butter in until it resembles course meal. With a spoon sprinkle on top. Bake for 45-50 minutes until knife comes out clean
