Make Blueberry Blondies when you’re craving something yummy that’s healthy-ish. Made with tahini paste or almond butter, these baked treats bring in warm brown sugar and vanilla flavors with a boost of blue. They’re so easy to make ahead and pack in lunches or enjoy as an after-school snack. For dessert, go all out and top with fresh blueberries and whipped cream or ice cream.
Ingredients
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2⁄3 cup packed brown sugar
- 1⁄2 cup tahini paste
- 1⁄3 cup coconut oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
Directions
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Preheat oven to 350°F. Grease 9×13” baking pan and line with parchment paper, with paper overhanging sides.
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In a medium bowl, whisk together flour, baking powder, salt and baking soda.
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In a large bowl, using an electric mixer, beat together brown sugar, tahini paste and coconut oil until smooth and combined. One at a time, beat in eggs, beating well to incorporate after each addition. Beat in vanilla.
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Stir in the flour mixture until just combined. Fold in blueberries. Scrape batter into prepared pan; smooth top.
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Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Let cool completely before removing from pan and slicing.
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Substitute tahini with almond butter if preferred
- Portions: 12