These muffins are one of my favorite foods I’ve made in a while. Pretty crazy, right? Just a plain old blueberry muffin? Well, no. These have super powers. I may or may not be kidding. What I will admit is that these muffins are so much better than plain old muffins and they are packed with all sorts of good-for-you items you’ll want to eat them every morning. And night. And then you can lift a truck with your pinky. Maybe.
You might remember a few weeks back I posted a recipe for strawberry rhubarb muffins. I got into a muffin kick because I was trying to break my store-bought bar addiction. Whether it’s Clif bars, Kind bar, Lara bars – I was eating them all way too much. So I decided to start fixing muffins on Sundays to eat for breakfast or pre-gym during the week. Well after a couple weeks of rhubarb I wanted to try something new and blueberries were in abundance at the farmers market so I couldn’t help but try for a new blueberry muffin.
What makes the muffins “super power-ed” is that I wanted to make sure I got as many healthy bits in there as well. So I started with fresh farmer’s market blueberries, used ground flax seeds and chickpea flour as my base, and added in chia seeds and slivered almonds. The result was a hearty muffin that fueled me up for the day and also didn’t make me feel guilty in any way (as my store-bought bars often do).
I loved the different textures that came out in these muffins as well. The slivered almonds gave a nice crunch and the chia seeds were reminiscent of poppy seeds and the blueberries were still juicy and super sweet. These muffins are like little nuggets of heaven. For realz.
You should probably stop reading and go make them. Right. Now. And here’s how…
What You’ll Need:
- 2 cups fresh blueberries
- 1 cup unsweetened plain almond milk
- 3/4 cup chickpea flour
- 1/2 cup rolled oats
- 1/2 cup ground flax seed
- 1/2 cup shredded almonds
- 1/3 cup chia seeds
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 cup agave syrup
- 2 tablespoons canola oil
- 1 teaspoon lemon zest
- 2 1/2 teaspoons baking powder
What You’ll Do:
- Preheat the oven to 350. Spray the bottoms of cupcake tins with a light oil, or place cupcake papers into the tins
- Place the almond milk and apple cider vinegar into a small bowl and set aside. The milk will curdle a bit with the vinegar – that’s what you want to happen
- In a large bowl, add all the dry ingredients together
- Add the other wet ingredients to the milk and then fold into the dry ingredients, mixing everything together
- Add the blueberries to the batter and carefully stir, so you keep the blueberries from breaking or squishing
- Equally distribute the batter among all the cupcake tins
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean
- Let cool a bit before eating – and enjoy!