I have been thinking about adding some of my favorite recipes to a blog attached to my store for awhile now and like everything in life it doesn't happen unless you just do it. I am not much of a "writer" but I love to share things that I have found amazing with those around me so here we go.
Anyone who knows me knows how much I love healthy eating but struggle with the balance especially having three kids in this world of processed food. Long story short this morning I found myself with an abundant amount of blueberries. One of the three children likes blueberries but apparently he even can't keep up with how many we have. Therefore, I decided to make this recipe for blueberry muffins I made a few weeks ago. Chances are only the one child who likes blueberries will eat them besides the parents but I made them anyway just because. They are amazing so I decided I would hop on the computer and share the recipe.
I used the blueberry muffin recipe from New York Times. I will add the link below. I did end up switching out some ingredients. I used almond milk instead of cow's milk, coconut palm sugar from Target's Simply Balanced line and added chocolate chips (we are all obsessed with chocolate chips in our house). I also used parchment paper liners which from what I understand are better for our health and the health of the earth.
Here is the link for the recipe: Recipe
Palm Sugar: Palm Sugar
I hope you check it out and enjoy! Happy Summer!!