Healthy Bluberry Muffins

These muffins tastes so good and won't make you feel guilty for eating more than one.

Ingredients

1 1/2 cups whole wheat flour

3/4 cup Stevia

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup canola oil

1 egg

1/3 cup milk

1/2 cup unsweetened applesauce

2 cups tundra blueberries

 

Directions

1. Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, Stevia, salt, and baking powder in a large bowl.
2. Whisk canola oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full (ice cream scoop works well).
3. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean. 

 

Nomemade Blueberry Pie

This pie is made with blueberries picked off the tundra.  Not too sweet tastes just right.

2 pkgs. of 8 ounces cream cheese, softened

3/4 cup confectioner's sugar
2 (9 inch) shortbread pie crust
1 cup sugar
6 tablespoons cornstarch
1/2 cup of water
6 cups of blueberries
1 teaspoon of ground cinnamon
Whipped Cream


1. In a small mixing bowl, beat cream cheese and confection's sugar until smooth. Spread into pastry shells.
2. In a large saucepan, combine the sugar, cornstarch, water until smooth; stir in 4 cups of blueberries.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Take off heat. Add remaining 2 cups of blueberries and cinnamon.  Fold into mixture.  Spread over cream cheese layer.  Refrigerate until serving.
3. Top with whipped cream.


Makes two 9 inch pies.  Serves 16.