Blueberry muffins are a well loved favourite and these wild blueberry beauties are soft and fluffy, light and satisfying whilst being free from some of the not so healthy ingredients usually included in these moreish treats.
Wild blueberries are smaller than normal blueberries and more nutritionally dense. They provide an almost unrivalled antioxidant content, support the immune system, cleanse the digestive system, aid in the detox of heavy metals, support heart health, brain function and reduce the risk of chronic disease. Perfect for muffins, they remain in tact when used frozen.
Makes 20 small muffins
- 1 tsp ACV
- 1 tbsp ground flax
- 1 ¾ tbsp baking powder
- 1 vanilla bean
- 3 cored apples
- 5 pitted medjool dates
- 50g frozen wild blueberries (also known as bilberries)
- 300ml water
- 400g gluten free flour
In a blender combine the flax, ACV, apples, dates and water as well as the inside of the vanilla bean. This should yield approximately 750ml of wet mix.
In a bowl combine the flour and baking powder and mix together well.
Stir in the wet mix and gently fold in the blueberries.
Spoon the mixture into muffins cups or baking paper cut into circles, lining a muffin tray, 1 heaped tbsp per muffin.
Bake in a pre-heated oven for 15-20 minutes at 180°C. Remove when golden and a tooth pick pushed into the muffins comes out clean. Allow to rest for 5-10 minutes.
Serve with maple syrup, jam, nut butter and fruit. Enjoy!