Aug 25 2017
Easy to prepare in advance and perfect for a quick and healthy breakfast or mid-morning and afternoon snack!
Preheat the oven at 375F.
In a large bowl combine all the wet ingredients together. Do the same in a different bowl for all the dry ingredients.
Slowly add the dry ingredient into the wet mixture until just combined. Gently fold in the blueberries.
Scoop the batter in cupcake liners into a muffin tray.
Bake for 20 -22 minutes and let it rest for 5 minutes before removing from the pan.
If you don't think you will eat them all, Store the extra ones in the freezer, they might come in handy when in a hurry!!!