Butter free Healthy Blueberry Muffins

Not only are these really tasty, they are dairy free. Added bonus!

I know that lately I've been saying this about my recipes, but really these are REALLY good! And healthy (ish) too! I love to bake and have had some trouble finding healthy recipes for baked goods. I adapted a recipe that I found on allrecipes.com . These do not have white sugar - I've replaced it with agave nectar, to help decrease those sugar spikes. They are whole wheat and dairy free. You can easily make them gluten free by substituting the wheat flour with buckwheat flour. 

Ingredients:

1/2 c. Earth Balance Soy Free Spread (Non-GMO, vegan)

3/4 c. Organic Agave Nectar

1 tsp. Salt

2 eggs

2 cups whole wheat flour (or any flour that you'd like)

2 tsp. Baking Powder

2 C. Fresh Blueberries

1/2 C. Coconut Milk (or other non-dairy or dairy milk)

1 tbsp. Vanilla Extract

Directions:

Preheat oven to 375. Line muffin pan with liners. 

Beat the margarine, agave nectar and salt until smooth. Beat in the eggs one at a time until well blended. 

In a separate bowl, stir together the flour and baking powder. (Spoon some of this mixture in with the blueberries and toss to coat to prevent them from sinking to the bottom)

Stir the remaining flour mixture into the bowl with the eggs, alternating with the milk and vanilla. Gently fold in the blueberries. 

Spoon batter into muffin cups, filling to the top.

Bake for 25 minutes, or until golden brown. Cool 10 min. before removing from pan. 

Try them and let me know if you also ate 4 right when they came out of the oven!