Wild Blueberry Muffins
My favourite season is in full swing: wild blueberry season! Blueberries are ok... but wild blueberries- game changers. Not only are they heaps more nutrient dense than the regular kind (all wild foods are!), but the taste is truly incomparable.
I eat them by the handful, in smoothies, on coconut yogurt... but these muffins add an extra layer of yum to your blueberry eating experience.
Did you know that most store bought blueberry muffins are some of the most toxic things you can consume? Propylene Glycol is a liquid used in the auto industry to winterize trucks... and also used to make the fake blueberries in blueberry muffins. On top of that you have preservatives, a tonne of refined sugar, corn syrup, more sugar, GMO wheat.. oh lord- straight poison. These muff's are organic, full off goodness, REAL berries, and sweetened with honey!
Wild Blueberry Muffins
- 2 cups organic flour (I used 1/2 oat flour, 1/2 spelt flour)
- 2 teaspoons baking powder
- pinch of sea salt
- 1.5 tsp organic ceylon cinnamon
- 1/2 cup of organic grass-fed butter, softened
- 3/4 cup raw wild honey (or a whole cup of coconut sugar, or a combination of both)
- 2 pasture raised eggs
- 2 teaspoons organic vanilla
- 1/2 cup organic milk (almond, coconut, hemp, cashew or raw cow's milk)
- 2 heaping cups of wild blueberries (fresh or frozen)
- optional: 1.5 scoop (approx. 20 grams) grass-fed collagen powder
- optional: 2 tsp wild pine pollen powder (or your favourite adaptogen)
1. Preheat oven to 375F
2. In a bowl mix the flour, baking powder, salt, and cinnamon.
3. Using an electric mixer (or really well mixed by hand), combine honey (or sugar mixture) and butter and mix for a couple of minutes until fully smooth.
4. Add in the vanilla, and then the eggs one at a time, making sure it is fully mixed in before adding the next egg.
5. Add in half the flour and half the milk (keep mixing) and then the rest of the flour and milk.
6. Finally add in the blueberries and fold in using a spatula (don't over mix)
7. Fill in the oiled muffin tins to the top (the whole recipe makes 12 muffins), and bake for about 30 minutes, until the muffin tops are golden brown. If you use frozen blueberries, you might need to bake a little longer than if you use fresh- but you'll know the muffins are done when the tops are golden.
1. The recipe is easiest if done in a mixer; but I've also made them by hand with just as much success. Just make sure you mix the ingredients really well at each step before adding in the next ingredients, so ensure they really bind properly.
2. Once you combine the liquid and dry, don't over mix. And even more so once you add the blueberries- just fold them in.
3. You can use any berry! Raspberry, cranberry, chocolate chip (that's a berry right?!) go crazy!
4. When in doubt, my sweetener of choice is honey, which is more sweeter than regular sugar. Recipe calls for 3/4 cup of honey, but if you want to use sugar- you'll want to use more (around a full cup). You can also reduce the sugar a bit, depending on how much of a sweet tooth you have.
5. If you want to prevent the blueberries from bleeding into the dough, you can coat them in flour. I personally DIG the psychedelic blue swirled dough, so whatever floats yo boat ;)