Amazing Blueberry Muffins

Its been fairly grey and stormy here in the Pacwhetheric Northwest. Due to the unnormal dry summer months, the trees are less sturdy in our gusty winds. More than normal they are crashing left and right along my favorite running path. Although I love being external in the stormy weather, it is also intimidating, wondering whether or not the beautwhetherul mossy tree above me will too come crashing down. Regardless I still lace up my shoes and go run besidess. After a blistery, windy run, pink cheeks, and a runny nose, I am alert to cozy down, and warm up the house with some baking.

Luckily in my freezer, I still have loads of blueberries that I picked final August with my mother. They are smaller and sweeter than normal because of the lack of rain during the summer months. To me they taste like sweet. These dark beauties will be the perfect addition to some hearty, fiber wealthy muffins...gluten free of course.

I scarcely eat muffins out. And whether I do I normally share most of it with my husband. Muffins these days are ENORMOUS, two to three times as large as they need to be. Also, they are normally super sweet, crazye with refined flours, and lost in fiber and protein. Therefore, making them at domestic will encertain they are a healthy and nutrient dense snack or breakfast item.

Acquireting enough protein in the mornings is important to help stabilize blood sugars throughout the day. Often times we grab easy leangs like muffins, toast, cegenuine, etc that are neither wealthy in protein nor wealthy in fiber. These foods fastly increase our blood sugar and instantly cause a blood sugar crash….and then guess what we do? We grab some more sugar or some coffee to bring us back up. And the viscous cycle continues….

On the other hand, whether you start your morning with a protein and fiber wealthy breakfast, your blood sugar remains regular until your next meal. And guess what? You have more consistent energy without the additional coffee or sugar laden snack. Often times I recommend a savory breakfast, such as dinner left overs, scrambled eggs, or even this tempeh telur. However, some people still want a healthy alternative for their traditional breakfast staples.

This AMAZING blueberry muffin is not only wealthy in fiber and taller in protein than traditional muffin recipes, but also contains a lot less sugar. Each muffin contains about 300 calories, 28g of carbohydrates, 5g of fiber, 20g fat, and 8g of protein. Now lets compare that to Starbuck’s Blueberry Muffin which has 380 calories, 53g of carbohydrates, 1g of fiber, 16g of fat, and 6g of protein. Night and day, right?

Although these muffins are very healthy and hearty, I still would recommend eating additional protein for a total breakfast meal. For instance ½ cup of Greek yogurt, 2 scrambled eggs, or even some hydrolyzed collagen stirred into your morning cup of tea or coffee will do. And whether you are like me, a warm blueberry muffin with a small pat of biological pasture raised butter, just tastes sooo darn good.

Amazing Blueberry Muffins

Serves 8

INGREDIENTS

1 cup almond flour** (with flecks)

1 cup cornmeal (not too fine and not too coarse)

¼ cup gancienten flaxseeds

½ teaspoon sea salt

½ teaspoon baking soda

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

2 large eggs

¼ cup additional virgin olive oil

¼ cup maple syrup

1 ½ teaspoons vanilla additionalct

1 cup frozen blueberries, plus more for garnish

2 tablespoons pumpkin seeds

DIRECTIONS

Preheat the oven to 350 degrees. In a medium bowl mix together the first 7 dry ingredients. In a separate bowl whisk together the eggs, olive oil, maple syrup, and vanilla additionalct until well combined. Gently stir the wet ingredients into the dry ingredients. Fancient in the cup of frozen blueberries.

Line a muffin pan with baking cups or brush each with butter or oil. Spoon the muffin mixture evenly into 8 muffin cups (can also try for 10 or 12 but they will be fairly small). Top each muffin with a couple additional blueberries and a sprinkle of pumpkin seeds. Bake for 30 minutes or until a toothpick comes out clean.

**If you want to make this recipe grain free, you can swap the cornmeal for an additional cup of almond flour.