These delicious and healthy blueberry muffins are jam-packed with good for you organic blueberries bursting with flavor – a powerful antioxidant (also known as a superfood). These muffins have a wonderful nutritional profile as they are made from whole wheat flour (no white flour whatsoever). I also limit the refined sugar by using unsweetened applesauce, sugar-free maple syrup and a very small amount of brown sugar – you can even substitute organic coconut sugar for the brown sugar if you wish (also known as “coconut palm sugar”). These are also made using olive oil in lieu of butter.

These are great anytime of day as a snack and especially nourishing for breakfast paired with a warm cup of coffee or one of my nutritious shakes. Feel free to smear on cream cheese for some more added protein. Here are the simple directions.

First, some facts about blueberries and why they are called a superfood. Packed with antioxidants and phytoflavinoids, these berries are also high in potassium and Vitamin C, making them the top choice of doctors and nutritionists. They also offer anti-inflammatory health benefits. Have a small serving everyday or add them to muffins, pancakes or shakes. The frozen organic berries are equally nutritious as the organic fresh ones – organic blueberries are a much healthier choice than conventional ones in my opinion.

Preheat oven to 350 degrees.

In the bowl of the stand mixer add: applesauce, brown sugar, maple syrup, cinnamon, ginger, vanilla, olive oil, and mix until smooth.

Note: you may add 1 egg in place of the applesauce.

In a separate bowl, combine flour, salt and baking soda and whisk until fully incorporated. Then add the flour mixture to the wet mixture. Last, drizzle in milk and mix on low until smooth.

Then fold in ¾ cup of berries. Spoon the batter into 12 muffin tins lined with paper about 3/4 way. Top with remaining berries onto each muffin.

Place in oven at 350 degrees for 24-26 minutes until golden brown.

Allow to cool and enjoy! These freeze well too.