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This is a great recipe to use to get extra fruit in your diet (or your kids’ diet if they are picky eaters!)

Makes 12 muffins

Ingredients:

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup grape seed
1/3 cup almond or cashew milk milk
2 large eggs
1 teaspoon vanilla
2 cups fresh or frozen blueberries

Directions:

Preheat the oven to 375 degrees F and line muffin pan with paper liners.

In a large bowl, stir together the flour, brown sugar, baking powder and salt.

In a small bowl, whisk together the oil, milk, eggs and vanilla. Add the liquid ingredients to the dry ingredients and fold gently until almost combined.

Add the berries and stir just until blended.

Divide the batter among the muffin cups. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

The post Overloaded Blueberry Muffins appeared first on The National Herald.

Source: The National Herald
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