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We love seeing row upon row of fresh, fabulous blueberries at our local farmers’ market!
Blueberries are good to eat, good for us and kids love them. Bake these high-fibre muffins while fresh blueberries are in season and freeze for fall “back to school” breakfasts – if you can keep them from disappearing first! Chef Joseph’s recipe combines antioxidant-rich blueberries and organic cocoa with whole grain organic flakes. Rye, wheat, spelt or barley flakes all go well with this recipe.

1½ cups Grainworks organic unbleached flour
¾ cups Grainworks organic whole-wheat flour
½ cup Grainworks organic whole grain flakes
½ tsp. salt
3 tsp. baking powder
¾ cups brown sugar
½ cup sunflower oil
1/3 cup organic cocoa
2 large eggs
1½ cups yogurt or buttermilk
½ tsp. Vanilla
1 cup frozen blueberries
Mix together flours, flakes, salt and baking powder and set aside. In mixing bowl beat together ¾ cups brown sugar, ½ cup sunflower oil, 1/3-cup Grainworks organic cocoa and 2 large eggs. Measure out and mix together 1½ cups yogurt or buttermilk and ½ tsp. Vanilla and set aside. Add half the dry ingredients and half the yogurt to the beaten egg and brown sugar mixture. Continue mixing in the remaining ingredients and stir until just mixed. Fold in blueberries last.
The batter will be quite wet and light. Spoon batter into muffin tins lined with muffin cups, or silicone muffin bakers.
Bake for about 20 minutes at 375 degrees F. They are done when a sharp knife comes out clean.