Miss Polly’s Healthy High Fiber Blueberry Muffins

  • 2 cups Heart Smart Bisquick made with canola oil
  • One third cup sugar or you can use an adequate substitute
  • 2/3 cup almond milk
  • 2 tablespoons canola oil
  • 1/4 cup egg substitute or 1 egg
  • A cup and a half of 365 Organics thawed blueberries
  • 3 teaspoons of hemp hearts full of amino acids
  • 3 teaspoons of flaxseed full of omega-3 fatty acids and fiber
  • 1 teaspoon of good quality almond extract. I used Flavorganics which is also gluten-free and organic and has a fabulous flavor.
  1. Pre-heat your oven or convection oven to 400° F.
  2. Mix all the ingredients early in a large mixing bowl with either a sturdy spoon or your mixer.
  3. Line a muffin cup with paper muffin cup holders and dollop the batter into the muffin cups using a large stainless steel ice cream scoop.
  4. I coated my muffins with pearl sugar or sanding sugar but you can leave it off if you want or add some other kind of ornamental sugar or decoration. You can also top it with some more flaxseed and hemp hearts for a more wholesome type of muffin.
  5. Once you get all of the muffins in the muffin cups, talked with it at whatever topping you want, simply bake for about 13 minutes, checking with a toothpick after the minimum time.
  6. I baked only six and then I froze the other 6 so that they would stay fresher longer.
  7. Simply for the frozen ones when you want to bake them and that way you have fresher muffins on hand.