Blueberries, besides being sweet and delicious, are excellent sources of antioxidant flavonoids. Try these tender muffins bursting with the goodness of blueberries to help guard against cancer and promote better heart-health.

Blueberry Corn Muffins make a perfect breakfast, lunchbox treat, supper side-dish, or snack anytime–and they’re dairy-free.

INGREDIENTS

2 cups All-Purpose flour
2 cup fine yellow cornmeal
1 1/2 tablespoons non-aluminum baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 cup vegetable oil
4 1/2 ounces silken tofu
1/3 cup maple syrup
1 cup apple juice concentrate
1 cup unsweetened applesauce
1/2 teaspoon vanilla extract
1 cup fresh blueberries

1. Mix dry ingredients in a bowl. Blend wet ingredients in a blender until smooth. Add wet ingredients to dry ingredients and mix until fully incorporated. Fold in the fresh blueberries.

2. Preheat oven to 375F. Grease muffin tins and scoop muffin batter to fill 2/3 full. Bake approximately 18 minutes, until golden brown.

Makes one dozen muffins.