Blueberry Oatmeal muffins

Ingredients:
2.5 cups oats
1.5 cups almond milk
1 egg, lightly beaten
1/3 cup maple syrup
2 Tbsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup blueberries

Directions:
1. Combine oats and milk in large bowl.  Cover and let soak in refridgerator for 8-12 hours.
2. Preheat oven 375
3. Stir remaining ingredients into bowl of oats.
4.  Bake for 25-30 minutes, until they spring back when touched.

Blueberry Muffins

Ingredients:

• 3/4 cup fresh blueberries
• 1 and 1/4 cup flour (half wheat, half all-purpose)
• 1 tsp baking powder
• 1/2 tsp salt
• 4 Tbsp honey
• 6 oz. vanilla Greek yogurt
• 1/4 cup coconut oil
• 1 Tbsp blueberry juice (if you have some on hand)
• 1/4 cup milk
• 3/4 tsp vanilla
• 1 egg

Directions:

• Preheat oven to 375
• Mix dry ingredients and wet ingredients seperately.
• Add blueberries to dry ingredients and gently fold in wet ingredients.
• Scoop into muffin tins and bake for 18 minutes.

Fresh Fruit Ice Cream

Ingredients:
2 pints (4 cups) fresh blueberries (or other fresh fruit)
Juice of 1/2 lemon
1/4 cup sugar
1 1/2 cups half-and-half
1 cup sugar
5 large egg yolks
1 1/2 cups heavy cream

Directions:

1. Add blueberries to a medium saucepan with 1/4 cup sugar and lemon juice. 
2. Cook over low heat, covered, for 20 to 25 minutes. 
3. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.
4. Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
5. Add heavy cream to a separate bowl.
6. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick.
7. Temper the egg yolks by slowly drizzling in a half cup of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. 
8. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. 
9. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine.
10. Add blueberry juice/puree to the cream/custard mixture and stir. 
11. Chill mixture completely, then freeze in an ice cream maker until thick. 
12. Place container in freezer to harden for an additional two hours.