Tags
agave syrup as sugar substitute, blueberry muffins, Organic Kamut Berry Muffins, organic kamut blueberry muffins, vegan blueberry muffins
Hello there! If you are new here, you might want to follow on my new LINKY FOLLOWER tool or subscribe by email for updates on this topic.
Happy weekend everyone!
It’s a very typical rainy February weekend in Vancouver, which means that the dresser that I’m working on for our CD, DVD & photo album storage is on hold because, for this project, I’m using spray paint. The dresser is mostly primed and ready to go at this point, so now I’m impatiently waiting for a clear day… which doesn’t appear to be in the forecast. Sigh.
So, instead I’m going to share one of my favorite muffin recipes. This is a recipe that started out as a basic blueberry muffin recipe, but I’ve made several changes to make it healthier, and my kids love them! 
Two of my favorite ingredients in this recipe are Kamut flour and Blue Agave Syrup. I love the flavor of Kamut flour and the texture it gives the muffins. I use organic Kamut flour, which you can find in the bulk flour section at Whole Foods. In the picture below, the flour on the left is the Kamut and the one on the right is regular all-purpose. 
The Organic Blue Agave Syrup I discovered while doing some research online on sugar substitutes that are lower on the glycemic index (they do not cause as dramatic a rise in blood sugar). I buy this one at Costco. You can also find it at Whole Foods. It has such a subtle sweetness that I like.
Here’s the recipe:
- 1 3/4 cups Kamut flour (you can also use all-purpose or other flour, like spelt)
- 1/4 cup Organic Blue Agave Syrup (honey or maple syrup would work too).
- 3 tsp. baking powder
- 1/2 cup melted butter (if going Vegan, you can substitute Earth Balance butter flavor spread – but use a little more)
- 1 egg (Vegan: substitute 1/3 cup applesauce)
- 1/2 tsp. salt
- 1 cup organic fresh or frozen blueberries
- 1 cup milk (Vegan: substitute with almond, rice or soy milk)
First mix the melted butter, agave syrup and egg together with a whisk. In another bowl, mix flour, baking powder and salt. Add flour mixture to butter mixture gradually, alternating with milk. Add blueberries and mix gently. Spoon into lined muffin tins and bake at 350 degrees for approx. 10 minutes, or until lightly browned on top. Makes 12 muffins.
Sometimes I double the recipe as these muffins freeze well and are a great snack to have on hand.
This was all that was left by the time I got around to taking some pictures!
