Preheat oven to 350. Apply non-stick spray/oil to 8 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.
In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes.
Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool.
Optional add nut butter drizzled on top or slice in hald and smear on the "inside"
May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.
