heavy medium saucepan, combine blueberries, water and sugar over medium
ust until blended. Fold in blueberries. Divide batter evenly among muffin
ust until moistened. Fold in frozen blueberries.
Fill greased or paper
Place frozen blueberries is a bowl.
Add rice milk.
Add honey.
ugar and baking powder.
Using a pastry blender, cut in
The night before your breakfast, mix oats, milk, cinnamon and sweetner (if using) together in a cereal bowl.
If you are using frozen blueberries, add these the night before also.
Cover with plastic wrap and place in the fridge overnight.
In the morning, add your fresh berries (if using) and stir gently. Enjoy.
ngredients in small bowl.
Using electric mixer, cream butter with
nto creamed mixture. Fold in blueberries.
Pour into three 4
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
Mix dry ingredients into wet, blending with a hand mixer.
Gently fold in frozen blueberries.
Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tin.
Bake at 350\u00b0 for 20-25 minutes.
Cool 1-2 hours and then top with Whipped Cream Frosting.
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
Serve.
Prepare steel cut oats to package directions and desired consistency.
Place 1/4 of cooked oats in breakfast bowl.
Top with 1/2 cup yogurt.
Top with 1/4 cup blueberries. If using frozen blueberries, thaw them slightly in the microwave. Also consider blackberries for more soluble fiber!
alt in large bowl. Toss blueberries in flour mixture. In separate
*If using frozen blueberries, rinse and pat dry before adding to batter.
Mix together flours, sugar, baking powder and salt.
Stir in oats.
Add oil, eggs, bananas and blueberries (if using frozen blueberries, do not thaw).
Stir just until mixed.
Pour batter into two oiled 9 x 5 x 3-inch loaf pans and bake at 350\u00b0 for approximately 60 minutes or until toothpick inserted in the center comes out clean.
Cool 10 minutes.
Remove from pans.
Wrap and refrigerate several hours before slicing.
Yields 2 loaves, 16 slices each.
Serving size:
1 slice.
Put frozen blueberries in a microwavable cereal bowl and heat on high for about 20-30 seconds.
Add maple syrup and grape nuts and stir to combine.
Heat in microwave 10 seconds or so, just to be sure all the berries are thawed.
Top with whipped cream.
In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar.
Add eggs, milk and vanilla; mix well.
Stir in the dry ingredients just until moistened.
Fold in frozen blueberries.
Fill greased or paper lined muffin cups two thirds full.
Combined sugar and nutmeg; sprinkle over muffins.
ash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
In
o 400\u00b0F.
If using frozen blueberries, do not thaw.
Mix
Preheat oven to 375 F degrees.
Combine the first four dry ingredients in a large mixing bowl.
In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes.
Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture.
Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir.
Bake 25-30 minutes. Cool completely before removing from pan.
Makes 12 muffins.
alt until soft peaks form using an electric hand mixer. Continue
ngredients are moistened; fold in blueberries. Fill muffin cups 2/3