For a breakfast or snack that’s equal parts healthy and delicious, try this recipe for blueberry mini muffins that are made from whole wheat spelt flour so they include only a little gluten, are sugar-free and vegan.
Courtesy of Renee Reardin.
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Preheat oven to 375°F and line a mini cupcake tin with paper cups.
Mix wet ingredients together in large bowl, then stir in dry ingredients, followed by the blueberries.
Using small spoons, divide the batter among the cups so they’re almost filled to the top.
Bake until muffins are golden brown, for about 20 minutes.