Good Morning, 

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!!

July 23, 2019 — Diane Collins

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