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So I’m on a baking kick right now. Between all the fresh fruit and veggies available I have been craving sweet and savory baked goods. These blueberry muffins are absolutely divine and since I’ve got a fresh bag of rye flour to use up (have you tried the zucchini, date and rye bread yet?) I wanted to incorporate that into these muffins. These muffins are refined sugar free and only sweetened with dates and fresh blueberries. I’ve really loved sweetening things with dates since baking for my little girl. And while dates still contain plenty of natural sugar, they have lots of fiber which means they don’t spike blood sugar the same way refined sugar does thanks to your body digesting them more slowly. The rye flour adds a lovely earthy flavor and these have become a fun morning or mid afternoon treat that I feel good about feeding my family.  Of course, you can make these in the winter too with frozen berries, in which case you’ll want add a little flour to the berries so they don’t sink to the bottom. Regardless, I hope you and your family enjoy these berries as much as we do! Cheers to the summer bounty everyone!