It's Blueberry Season: Blueberry Muffin Makeover

It's blueberry season and that means blueberry muffins!! Blueberries are a power house of fiber, antioxidants and deliciousness. And muffins are amazing...but a bit heavy, sugary and sky high in calories...until now!

I made these delicious, anything-but-dry, gluten/dairy-free muffins this weekend and they were a hit. With a cup of coffee; yummy perfection.

As with lots of things, you can do tons of subs if you don't have some of the ingredients. For example, you can sub out any of the "flours" for other flours, sub out the oil for applesauce, the coconut sugar for honey, etc.

E. H. Fitness Blueberry Muffin Make-Over

What you need: 

• Muffin liners (or spray for the muffin tin)
• 1 cup dry old fashion oats made into flour (just throw the oats into a blender for 30 seconds)
• 1/2 cup coconut flour
• 1/2 cup coconut sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup unsweetened almond milk
• 1/3 cup unsweetened apple sauce
• 1/4 cup maple syrup (pure)
• 1 large egg
• 1 teaspoon vanilla
• 6 oz fresh blueberries

What you do:

1. Preheat oven to 350 degrees.
2. Line or spray muffin tin
3. Put oats and coconut sugar in blender and blend on high for 30 seconds (this is a two for one deal...you make oat flours and make the coconut sugar less grainy)
4. If you are concerned the blueberries will sink to the bottom of the muffins while baking, simple toss a bit of the oat/coconut sugar mix on them and toss.
5. Mix all dry ingredients together in a medium bowl
6. Mix all wet ingredients together in a larger bowl
7. Lightly mix the dry ingredients into the dry ingredients
8. Gently fold in the blueberries
9. Put about 1/4 cup of the mixture into each muffin liner
10. Bake for about 22 minutes or until cooked though

Cool...and enjoy!