Blueberry Muffins

Ingredients

• 1 Cassavaberry Pancake & Waffle Mix

• ¼ cup coconut sugar

• ⅓ cup water

• 1½ cups unsweetened applesauce

• 2 teaspoons vanilla

• ¾ cup fresh blueberries (small berries work best!)

Instructions

1. Preheat oven to 350°F. Line a cupcake pan with 12 parchment muffin papers.

2. In a large bowl, add the Cassavaberry Pancake & Waffle Mix and ¼ cup coconut sugar. Stir to combine.

3. Add water, applesauce, and vanilla. Stir until fully combined—do not overmix.

4. Gently fold in the fresh blueberries.

5. Spoon batter evenly into the prepared muffin papers.

6. Bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean.

7. Remove from oven and cool in the pan for 5 minutes before transferring muffins to a wire rack to cool completely before serving.

8. Store in the refrigerator to keep them fresh.

Soft, moist, and bursting with blueberries — these muffins are perfect for breakfast, brunch, or a quick snack! 🫐💛