1 cup all-purpose flour

1 level teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

1/2  cup blueberries

1/4  cup chopped pecans (optional, but preferred)

1/2  stick butter, melted and cooled to room temperature

1/4  cup Wholesome Sweeteners Organic Blue Agave (or for a more mellow richness, substitute with Raw Blue Agave)

2 eggs, separated

1/3 cup milk, room temperature

Preheat oven to 350°F. Grease a large muffin pan.

Sift the flour, baking powder, baking soda and salt into a large bowl. Gently stir the blueberries (try to keep the berries from bruising or bursting) and pecans into the dry mix.

In another bowl, mix the melted butter and blue agave syrup. Blend in the egg yolks and milk. Stir into the dry ingredients.

Whisk the egg whites until stiff. Fold into the muffin mixture. Spoon into prepared muffin pan and bake 20-25 minutes, until well-risen and golden brown.

Serve warm, split and spread with butter.

Yield: 6 large muffins

Note: Best not to use paper muffin cup liners: the agave gives these muffins a soft, moistness that will cause the batter to stick mercilessly to the paper.