I love that this recipe uses both locally sourced honey as a sweetener, and whole wheat. If you’re in my area, tis the season for fresh blueberries. If not – your time will arrive soon have no fear. And when it does you will want to try these muffins.
Sometimes we make these as mini muffins for snacking and I freeze the extras for later. If we have them for breakfast they are all eaten in one sitting!
See the full recipe to make your own delicious blueberry whole wheat muffins at Salsa Garden Chronicles.
This post is one of the Eating Garden Fresh seriess, where we bring you delicious, simple ways to enjoy garden fresh produce.
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