Blueberries Anyone?

So this time of year in Florida is great for Blueberry picking. I just loathe buying blueberries in the store knowing that if I wait, I can pick them myself. If I pick them myself they will be fresher and bigger than what's being sold. So this year I set out on a mission with my friend and we went blueberry picking at my friend's brother's blueberry farm. At the time we picked the blueberries, the price was $4 a pound. Which by looking at my inventory afterwards, was an awesome deal!! In stores they were charging if your lucky and it was on sale for $2.50 for itty bitty blueberries in a quart.

My friend and I were were overjoyed to see the huge blueberries just waiting to be picked and brought home to be devoured. I bought 5 pounds worth and was just amazed at how wonderful they were. I did freeze my overstock so that I could use them in blueberry smoothies or other yummy recipes later on. I was told that blueberries shouldn't be rinsed before frozen or if they are to dry them completely before freezing them.

I have been savoring my last fresh batch of blueberries in my fridge and needed a healthy option for baking. Needless to say, I found this recipe and tweaked to make it even more healthy. Thank you Martha who posted this on Simple Nourished Living The result was fantastic and oh so good!! Even better with a little pat of butter when the muffin is warm. So enjoy a little bit of comfort with this yummy muffin.

Naturally Me,

Diana

A Healthier Blueberry Muffin

Ingredients
1-3/4 cups quick-cooking oats
1 cup whole wheat pastry flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt (Because I used Himalayan pink salt I used 1/2 tsp)
3/4 cup Stevia (you can use Agave Syrup as well but I chose Stevia)
2 eggs
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
1-1/2 cups buttermilk (I used buttermilk in can diluted with water)
1-1/2 cups fresh blueberries
1/4 cup milled flax seeds (optional- I just happened to have some on hand)

Directions
1. Position an oven rack in the center of the oven and preheat oven to 400 degrees. Grease a standard 12-cup muffin pan or use paper muffin cups which I will use to help avoid a messy cleanup.
2. In a food processor or blender, pulse the oats until they resemble coarse meal.
3. In a large bowl, whisk together the oats, flour, cinnamon, baking soda, flax seed, baking powder and salt until well combined and then set the bowl aside.
4. In a medium bowl, whisk together the stevia, eggs, applesauce and vanilla until well blended.
5. Add the sugar/egg mixture to the flour mixture and stir until just blended and then gently stir in the blueberries.
6. Divide the batter equally among the prepared muffin cups of the muffin pan.
7. Bake in the preheated oven until the tops are golden and a toothpick inserted in the center comes out clean, about 18 to 23 minutes.
8. When they are done, remove pan from the oven and let muffins cool in the pan on a wire rack for 5 minutes, then transfer them out of the pan and onto a wire rack to cool.