BLUEBERRY VS BLUE RASPBERRY RECIPES

Steps:

• Preheat the oven to 400F°.
• In a large bowl, mix all the dry ingredients.
• Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
• In a medium bowl, mix the buttermilk, egg and vanilla.
• Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.
• Do not over work the dough. Fold in the blueberries.
• Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
• Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.

Steps:

• Preheat oven to 400°.
• Line a muffin tin with liners and lightly spray with oil.
• Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
• In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
• In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
• Combine oats and milk with sugar, applesauce mixture and mix well.
• Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
• Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!