It’s blueberry season in Vermont!  Did you know that blueberries have the highest antioxidant capacity of all fresh fruit?  Blueberries are very rich in antioxidants like Vitamin C, B Complex, Vitamin E, Vitamin A, copper, selenium, iron and zinc.  They help your health by preventing infections and boosting up your immune system.  And, they are so tasty!

Here is a “sweet” little recipe for Blueberry Muffins from Vermont.



  • 1 cup gluten free flour (King Arthur’s has a great brand – and they are in Vermont!)
  • 1 cup gluten free rolled oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon Vermont Maple Syrup
  • 2 eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup butter, melted
  • 3/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries



  • Preheat oven to 400 degrees.
  • In a bowl stir together the oats, flour, cinnamon, salt, baking soda and powder.
  • Pour in the eggs, applesauce, butter, almond milk, Vermont maple syrup and vanilla.
  • Stir well.
  • Gently mix in the blueberries.
  • Evenly pour the batter into silicone cupcake liners or regular liners but you may need to spray them with cooking spray first.
  • Bake for 25 minutes or until a toothpick in center comes out clean. Mine were perfect at 25 min.