It’s Blueberry Season! Muffins, Muffins–Did I Mention Muffins?

These are blueberries I was fortunate enough to pick in my backyard! I love blueberries and since they are in season now wanted to share a couple of my favorite recipes with you. Living a real food life doesn’t mean giving up your favorite foods. One of my favorites is blueberry muffins! At the end of the post are my two favorite blueberry muffin/bread recipes. 

By now we’ve all heard that blueberries are powerful “antioxidants.” I must admit, that until recently, I did not know what an “antioxidant” was. So here’s the scoop. Because our bodies burn oxygen, repeated biochemical reactions occur all day, every day. These reactions are like little pick axes (or ‘free radicals’) chipping away at our tissues causing wrinkled skin, hardened arteries and stiffness to name a few. Another way to think of it is like rust on a car, as Dr. Sears explains in his book, Prime-Time Health. This destructive process is called “Oxidation.” While our bodies produce natural antioxidants to combat the process, as we age, our ability to do this diminishes. This is why we need to eat more foods that have antioxidants the older we get. Blueberries are one of the best sources of antioxidants. They improve brain function, reduce inflammation, are heart healthy and decrease belly fat. When blueberries are out of season, frozen ones (without added sugar) are just as good! I enjoy mine with non-fat Greek yogurt and 1 square of dark chocolate crumbled on top with some almonds or pumpkin seeds. 

Here’s a wonderful blueberry muffin recipe to try from Gimme Some Oven.



These Healthier Blueberry Muffins are made with white whole wheat flour, naturally sweetened with honey, and they are SO wonderfully fluffy and buttery and delicious!






3 cups white whole wheat flour

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2 eggs

1 cup non-fat plain Greek yogurt

3/4 cup honey

2 teaspoons vanilla extract

1/2 cup Almond Breeze Original Unsweetened Almondmilk (shelf-stable or refrigerated)

1/2 cup melted butter or coconut oil, slightly cooled

2 cups fresh or frozen blueberries (if frozen, do not thaw first)


1/2 cup powdered sugar

2 teaspoons Almond Breeze Original Unsweetened Almondmilk (shelf-stable or refrigerated)

1 teaspoon honey

1 teaspoon fresh lemon juice



Preheat oven to 375°F. Grease 24* baking cups with cooking spray, or line them with paper liners. Set aside.

Add the flour, baking powder, cinnamon, and salt together in a large mixing bowl, and whisk until completely combined. Set aside.

In a separate mixing bowl, add the eggs, Greek yogurt, honey, vanilla, and almondmilk, and whisk until completely combined. Gradually add in the melted butter (or coconut oil), whisking continually as you add it in so that its warmth doesn’t accidentally cook the eggs. Whisk until completely combined.

Pour the wet ingredients into the mixing bowl with the dry ingredients, using a rubber spatula to gently fold everything together until just combined. (Be really careful not to overmix the batter.) Gently fold in the blueberries until just combined.

Scoop the batter into the prepared baking cups, filling them 3/4 full and topping with a few extra fresh blueberries if desired.

Bake for 17-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Remove and let cool on a wire rack. Serve immediately, drizzled with the optional glaze if you’d like. 

One of my all time favorite recipes is this one from Cookie and Kate for Zucchini Bread with a variation to add in blueberries. I have also been known to fold in dark chocolate chips. Yeah, you have to go easy on the portions with muffins and breads but when you’re ready for a treat, a real food one makes more sense! Enjoy! 

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