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It’s Blueberry Season in Vermont! Yummy Recipe.


It’s blueberry season in Vermont!  Did you know that blueberries have the highest antioxidant capacity of all fresh fruit?  Blueberries are very rich in antioxidants like Vitamin C, B Complex, Vitamin E, Vitamin A, copper, selenium, iron and zinc.  They help your health by preventing infections and boosting up your immune system.  And, they are so tasty!

Here is a “sweet” little recipe for Blueberry Muffins from Vermont.



  • 1 cup gluten free flour (King Arthur’s has a great brand – and they are in Vermont!)
  • 1 cup gluten free rolled oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon Vermont Maple Syrup
  • 2 eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup butter, melted
  • 3/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries



  • Preheat oven to 400 degrees.
  • In a bowl stir together the oats, flour, cinnamon, salt, baking soda and powder.
  • Pour in the eggs, applesauce, butter, almond milk, Vermont maple syrup and vanilla.
  • Stir well.
  • Gently mix in the blueberries.
  • Evenly pour the batter into silicone cupcake liners or regular liners but you may need to spray them with cooking spray first.
  • Bake for 25 minutes or until a toothpick in center comes out clean. Mine were perfect at 25 min.


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