Blueberry Walnut Muffins with a Splash of Local Honey

These muffins were actually inspired by my mom. She wondered if banana walnut muffins could be made with blueberries instead of bananas. We took her up on this baking idea - and the results were good. So yes, you can substitute bananas for blueberries in these muffins.

Materials:
Kitchen Aid Mixer
Measuring cups and spoons
Muffin pans (enough for 12 muffins)
Paper muffin pan liners

Ingredients:
18 oz organic blueberries
1.5-2 cups organic pastry flour (or all purpose flour)
0.5 teaspoon baking powder
1.5 teaspoons baking soda
dash of pink sea salt (or other salt if prefer)
1/2 cup of soy-free Earth Balance buttery spread (add more if needed)
1/4 cup local honey (+/-)*
1 cup walnuts (chopped)

*Add more/less honey to sweeten to your liking

Directions:
1. Preheat oven to 350 degrees F.
2. Line muffin pan with paper liners and sprinkle a little flour in each cup.
3. Place flour, baking powder, baking soda, salt and Earth Balance buttery spread in a Kitchen Aid mixing bowl and mix well using the automated mixer.
4. Add blueberries, honey, and walnuts and mix thoroughly (or until you have achieved a dough-like consistency)
5. Evenly distribute the batter into the muffin paper liners in the muffin pan(s)
6. Cook for 30 minutes*

*Each oven cooks differently. You may do the tooth pick test to determine if the blueberry muffins are cooked throughly. If after sticking a toothpick deep into a muffin, it comes out clean, then they are done cooking! 30 minutes cooking time was sufficient for us.

Makes 12 blueberry walnut muffins

Enjoy!

PS: You can make banana walnut muffins instead of blueberry walnut muffins using this same recipe by swapping blueberries for bananas! We also recommend adding a dash of nutmeg to the banana walnut muffins.