Yummy Muffins Sweetly Packaged

I made coffee cake & blueberry muffiins, and spelt/agave sweetened wild blueberry scones for my daughter's class trip. I thought for sure the kids would go crazy over the super-sugary crumb topping of the coffee cake, but the big hit was the blueberry muffins! Both the coffee cake & blueberry recipes are from Martha Stewart. The blueberry muffins had a wonderful dense sweet flavor. I used frozen organic-wild blueberries, they were perfect!

The spelt/agave sweetened wild-blueberry scones i made (but not pictured) were adapted from a BabyCakes recipe. Fig & Sage blog has posted the recipe, check-it-out. The only substitutions I made were the blueberries & I used organic white spelt flour. What the recipe doesn't mention, but I always do, is slightly melt the coconut oil. These scones are always a hit with the parents & my kids love them too. If you're watching your sugar intake, or want to try a healthier alternative to white flour, the BabyCakes spelt scones are a must!!!