These muffins keeps you full like a hearty piece of bread, but the hint of sweet and tart from the blueberries make them a perfect breakfast addition, especially for those who don’t want something overly sweet in the morning.
By Emily Malloy
I am serious about my grocery shopping list. I plot out the items according to which aisle they are in, even down to the order they are in each aisle.
Think of it as me mentally walking through the store shopping, surveying, seeing what it is that I will need to purchase.
Then, I bring along my list with me to the store, keep it in my pocket, and never refer to it again, especially while I am perusing each grocery aisle.
Do I forget some items I write down? Yes, on occasion.
Why don’t I refer to the list upon creating it? It’s one of life’s unanswered questions- like why do we sing of Jimmy cracking corn, if no one cares? I guess we will never know.
Why is it that I do this?
Because I am a bizarre creature.
Needless to say my bizarreness knows no bounds, as made evident by this muffin recipe. I wanted to make a muffin. A very healthy muffin, which kind of isn’t muffin-like at all.
And in the process of creating this very healthy muffin, I created a muffin unlike any muffin I have ever consumed. It does not have the typical sweetness of a muffin, but it keeps me very full. Very, very full, in fact. It’s like a piece of hearty toast, but so much better because there are blueberries in it! So, very unlike most muffins.
My husband teases me while I eat these muffins and calls them my bread-muffins, because they are essentially that! It has the same sweetness as a hearty piece of bread (which isn’t sweet), but the hint of sweet and tart from the blueberries make this a perfect breakfast addition, especially for those who don’t want something overly sweet in the morning!
It is whole grain, dairy free, and only sweetened by pure maple syrup. Uber healthy, I tell ya. For those wanting to add sugar, I have included an optional addition of sugar!
Uber Healthy, Very Whole Grain Blueberry Muffins (Dairy-Free)
Yields: 24 muffins
1 and 1/2 cups (343 ml) 100% whole wheat flour
1 cup (225 ml) spelt flour
1 cup (225 ml) rye flour
1 TBS (15 ml) cornstarch
1 TBS (15 ml) baking powder
1 tsp (5 ml) baking soda
2 cups (450 ml) vanilla almond milk
1/2 cup (118 ml) flaxseed egg substitute *see below for recipe*
1 TBS (15 ml) vanilla extract
1/2 cup (118 ml) canola oil
3/4 cup (117 ml) pure maple syrup
2 cups (450 ml) frozen or fresh blueberries
1/2 cup (118 ml) granulated sugar, optional
1. Preheat your oven to 350 degrees and line a muffin pan with paper liners.
2. In a large bowl, whisk together all of the dry ingredients until well combined.
3. Using an electric hand mixer or standing mixer, combine the almond milk, flaxseed egg substitute, oil, vanilla, and syrup. Mix on a medium speed for about 2 to 3 minutes.
4. Add the dry ingredients to the wet, mixing for another minute or two.
5. Gently fold in the berries.
6. Fill each muffin pan liner about 3/4 to 7/8 full. Optional: top with sugar.
7. Bake for 20-22 minutes.
8. Cool for 10 minutes before removing from pan!
148 Calories / 5g fat / 3g protein
*Flaxseed Egg Substitute
Adapted from: Care2.com
1/4 cup (59 ml) flaxseeds
1 cup (225 ml) cold water
1. In a food processor, grind the flaxseeds until they become a powder-like substance.
2. Slowly add the water while the processor is running, and process for about a minute, the mixture will become gelatinous.
3. Store in the refrigerator for at least one hour before using. It keeps up to 2 weeks!
Emily Malloy makes constant attempts to create meals from scratch that are full of love, as her mother and grandmothers have done. It is her dream to get back to the basics with the way we eat and show her readers that anybody can cook a great meal from scratch, even if you have a full-time job. Follow Emily on her little journey of getting back to basics with cooking. Because behind every great meal, is an even better story.