bluebberry muffins


  • 1 1/2 cups all-purpose flour

  • 3/4 cup white sugar

  • 1/2 teaspoon salt

  • 2 teaspoons baking powder

  • 1/3 cup vegetable oil

  • 1 egg

  • 1/3 cup milk

  • 1 cup fresh blueberries

  • 1/2 cup white sugar

  • 1/3 cup all-purpose flour

  • 1/4 cup butter, cubed

  • 1 1/2 teaspoons ground cinnamon



  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

  3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

  4. Bake for 20 to 25 minutes in the preheated oven, or until done

Blueberry-Lavender Yogurt Pops


  • 2 cups fresh blueberries

  • 2 tablespoons sugar

  • 6 tablespoons honey

  • 1/3 cup water

  • 2 teaspoons dried culinary lavender or 3 fresh lavender sprigs

  • 2 (2-in.) lemon rind strips

  • 2 1/4 cups whole-milk plain yogurt (not Greek-style)

Step 1

Place berries and sugar in a small saucepan over medium. Cook, stirring occasionally and pressing to break up berries, until juices release completely, 10 to 12 minutes. Cool completely.

Step 2

Meanwhile, place honey, 1/3 cup water, lavender, and rind in a small saucepan. Cover and bring to a boil over medium-high. Remove from heat; let stand 15 minutes. Pour through a fine sieve; discard solids. Cool completely.

Step 3

Stir together lavender syrup and yogurt in a bowl. Spoon yogurt mixture and blueberry mixture alternately into 10 (3-ounce) ice-pop molds, beginning and ending with yogurt mixture. Swirl gently. Freeze until solid, 4 hours or overnight.



  • 1/2 cup rolled oats

  • 1/2 cup unsweetened almond milk

  • 3/4 tablespoon honey or pure maple syrup

  • 1/4 teaspoon pure vanilla extract

  • 1/4 cup fresh or frozen blueberries


  1. In a 16-ounce mason jar, combine the rolled oats, almond milk, honey, and vanilla extract.

  2. Stir, then add the blueberries.


  3. Stir again, cover with the lid, and place the jar in the refrigerator overnight or at least 4-5 hours.

  4. In the morning, stir up the mixture, add a little more liquid if you prefer a thinner consistency, then top with fresh blueberries, a drizzle of honey, and if desired, hemp seeds and flaxseed meal.

  5. Overnight oats will keep in the refrigerator for up to 5 days