Considering we had a plethora of blueberries after our day trip out East, I decided to put them to good use this week especially in light of the dreary weather we’ve been having. It was so nice to have nowhere to be the other afternoon so while the rain was falling, the kids hunkered down to watch the Olympics and I baked for the first time in a while. My son Michael loves these lemon muffins and this lemon yogurt cake so I decided to put a new twist on them with fresh blueberries and they definitely did not disappoint! Of course, my kids’ favorite part was the sugary glaze on top…sticky fingers and all. I tweaked this recipe slightly by using gluten free flour and organic cane sugar. To make it even healthier, you can add two tablespoons of ground flax seed and substitute the sugar for agave nectar. Perfect for breakfast or as a mid-afternoon treat and it goes without saying, these muffins would taste even better with a cup of coffee! Speaking of which, don’t forget to sign up below for a chance to win a $100 Starbucks gift card.
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