Blueberry Muffins


1/2 cup room temperature butter
2/3 unsweetened applesauce
1/2 cup almond milk
4 teaspoons Ener-g baking powder
1 1/4 cup organic raw cane sugar
2 cups (fresh or frozen) blueberries
2 teaspoons alcohol free vanilla extract
2 cups sifted whole wheat flour
1/2 teaspoon Himalayan salt


1. Whip together the butter and sugar.

2. When butter and sugar is combine (should have a creamy consistency), you will add your vanilla extract and applesauce, and then stir.

3. You will then add your milk and gently mix in the mixture.

4. In a separate bowl, add your sifted flour, baking powder, salt, and 1 1/2 cups of the blueberries, then stir.

5. Take the other 1/2 cup blueberries and crush them, and then add them to your wet mixture and stir.

6. Add your dry mixture to your wet mixture and stir well. Your batter should be thick.

7. With a spoon, fill your muffin pan or cupcake liners, and then bake at 375 degrees for 25 minutes or until golden brown.

Makes approx. 12 muffins

Genobia Simpson

Genobia Simpson

Genobia is a wife and mother, and her duty has always been in the kitchen. But now, as the Lord has given her a greater understanding of what it means to live a healthy lifestyle, she is able to supply nutritious meals and natural remedies (when necessary) for her family. She now has a great passion to share this wonderful truth with others who may not know where to start, how to prepare simple plant-based recipes, how to avoid sickness/diseases, and how to apply natural remedies.

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So the Christian who lives in harmony with God, possessing the sweet attributes of love and mercy, will feel a righteous
indignation against sin; but he will not be roused by passion to revile those who revile him.

— Ellen G. White, The Desire of Ages, p. 619