Very Blueberry Muffins 

Hey y’all! It’s been a rough couple weeks but I’m back to cooking, baking, eating, and blogging. Hopefully, I’ll be more consistent for a couple weeks before my upcoming crazy travel schedule. 

This week’s breakfast is whole wheat blueberry muffins. I decided to use fresh blueberries. Except for omitting the sugar topping and limiting the butter from the glaze, I followed the recipe exactly. Since no type was specified, I used almond milk. I also chose honey from the options for sweeteners. 

These muffins are perfect for breakfast-not too sweet or bitter. 

No tins needed


Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s