The Breast Blueberry Muffins

These wholesome, antioxidant-rich muffins are one of my go-to recipes. Packed with flax seeds, berries, and whole food ingredients, they’re naturally sweetened and easy to prep ahead for a quick breakfast or snack. Bonus: they're vegan and can be made gluten-free.

Ingredients

• ¼ cup ground flax seeds

• ½ cup water

• 1 cup unsweetened applesauce, sweet potato, or pumpkin puree

• ⅓ cup maple syrup (or less, to taste)

• ¼ cup extra virgin olive oil or avocado oil

• 1 teaspoon vanilla extract

• 1 teaspoon Ceylon cinnamon

• ½ teaspoon baking soda

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 2 cups gluten-free, spelt, or whole wheat flour

• ¾ cup frozen blueberries (or other favorite berries like huckleberries)

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with natural paper liners.

2. In a small bowl, mix the ground flax seeds and water. Let it sit for 5 minutes to thicken.

3. In a large mixing bowl, whisk together the flax mixture, applesauce or puree, maple syrup, oil, vanilla, cinnamon, baking soda, baking powder, and salt.

4. Add the flour and stir until just combined—do not overmix.

5. Fold in the frozen berries.

6. Using a large ice cream scoop or spoon, fill each muffin liner with batter.

7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow muffins to cool in the tin for 15 minutes before transferring to a wire rack.

Store in an airtight container in the fridge for up to one week, or freeze for up to 3 months.

Tip: I LOVE to get my frozen berries from Northwest Wildfoods.