Storage (in a airtight container)
- Five days on the counter
- A good week and a half in the fridge
- Three months in the freezer
BING: wild blueberries are little marvels of nature. BANG: dried wild blueberries sweetened with apple juice from Patience Fruit & Co are little gems of happiness. I like to eat them plain before going for a run and in industrial quantities in nutritious little muffins that are perfect for popping in a lunch box. This recipe is not only simple, it can also be adapted to suit GLUTEN-FREE, DAIRY-FREE, and NUT- and PEANUT–FREE diets. That’s a tall order… but so is the overwhelming feeling of bliss you get when you take your first bite of one of these date muffins with apple juice sweetened dried blueberries: the BING BANG BLOO (blue)! A tornado of pure wholesomeness. On your marks, get set, go grab that wooden spoon!
In this recipe, my Labriski love-at-first-sight award goes to the dried wild blueberries sweetened with apple juice. And that’s exactly why I even go so far as to add 2 bags of them. Hahaha! They’re just so delicious. Is it ok to mix dried blueberries with fresh or frozen ones? Of course. Get cracking!
By the way, if you don’t want the blueberries to sink to the bottom of your muffins, sprinkle them with a little flour (just a light coating), this will help them adhere to the mixture. Handy tip, don’t you agree?
Did you know? Pumpkin seeds are very high in protein. This autumn, use them generously in all your recipes.
Recipe created in collaboration with Fruit d’Or.
Preheat oven to 180°C (350°F).
Put all the ingredients into a bowl and mix well using a wooden spoon.
Use paper liners or silicone baking cups inside your muffin pan, otherwise everything will stick.
Spoon the mixture into the cups. Garnish with dried blueberries, half a date or pumpkin seeds.
Bake for approximately 25 minutes.
Oh my, doesn’t the house smell just heavenly. Hooray for dried blueberries sweetened with apple juice.