|Triple Blueberry Muffins|
The reason I decided to try this recipe (which I adapted from other muffin recipes I have created) is because I had some dried wild blueberries in my pantry that were going to expire soon and because honestly, blueberry muffins have got to be one of the most popular baked goods in this country. Every bakery seems to sell them, grocery stores sell pre-packaged and frozen varieties, and kids always seem to love them. And the fact that it isn't blueberry season actually inspired me to attempt making them without having any fresh ones on hand.
By combining the blueberry preserves with pre-soaked dried wild blueberries and frozen organic blueberries (which are often of better quality than anything you can get fresh if you don't actually pick it yourself), these muffins definitely pack a nutrient dense, flavorful punch. Blueberries are considered one of nature's superfoods. They are a potent source of antioxidants and have been proven to improve brain health and memory function, especially in older adults. They are also high in vitamin C, vitamin K, manganese and fiber, while being low on the glycemic index and low in calories. So bake them into a healthy whole grain muffin today and eat up!!
Triple Blueberry Muffins (vegan)
|ready to mix together|
|ready to bake|
|hot from the oven|
|breakfast is served!!!|