Blueberry Muffins

  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup olive oil
  • 1/3 cup almond milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/4 cup applesauce or (cubed butter)
  • 1 1/2 teaspoons ground cinnamon

Now there are two ways to do this, I usually keep the wet and dry ingredients separate until the morning of baking. The best luck I’ve had with refrigerating the entire mixture is 48 hours. Some ladies have had better luck keeping the mixture in the fridge for up to 5 days.

Make ahead three ways.

#1. From the counter: Combine all wet ingredients and place in a pitcher in the fridge. Then mix all dry ingredients in a storage on container. On the morning of combine, pour and bake.

#2. Right from the fridge: Combine all ingredients in the fridge, simply pour into muffin tins when ready to bake.

#3. Right from the freezer: Simply pour batter into nonstick muffin tins (rubberized works best). Later grab as many as you need and allow an extra 10 to 15 minutes of baking time.

To Bake:

Use muffin cups or use non stick muffin tins, fill cups 3/4 to the top and crumble mixture. Pop into oven and bake at 400 degrees for 20 to 25 minutes (unless frozen, add 10 minutes to time).

***Crumble mixture: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

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