Some days call for a little bit of sweetness and a whole lot of comfort. Tax day + the horrific bombing at the Boston Marathon = it was that kind of day. All I wanted to do was stuff the hubs with lots of sweet confections, cuddle with the fuzzies, and watch crappy tv all night long.

We typically limit our sugar intake in part because we aren’t really sweets people and also because we are trying to eat “healthier.” I’m not a nutritionist so I can’t really say for certain if these muffins are even ‘healthy’ but this recipe uses whole ingredients, a limited amount of unprocessed sweeteners, and is generally speaking, gluten-free. If it’s not a healthier version of a muffin, then I’m going to pretend it is anyway because unlike most ‘healthy’ versions of muffins that usually end up tasting like cardboard, these are light, delicious, and so flavorful.

My favorite way to eat these muffins are straight out of the oven when the blueberries are still nuclear hot, but my second favorite way is warmed up in the microwave, sliced in half and with a little bit (ok a lot) of organic whipped margarine spread.

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