Every year I wait and wait until our blueberry bushes are finally laden with plump and juicy blueberries. My mom and I can spend hours out picking the little blue jewels. We never really have bought one of those 4 dollar 4 oz blueberry packages at the store. If you love blueberries I highly recommend buying a bush. Store bought blueberries that are not organic are usually sprayed with harmful chemical pesticides, while our home grown blueberries are never sprayed or even disturbed by bugs and pests. So buying a blueberry bush can be very beneficial in the long run, not only will it be fun picking them (and eating them) but it will also save a few bucks!
What’s all the fuss about blueberries? Blueberries are packed with tons of antioxidants that support the whole body! Not only are they plump and juicy but they also have a low GI (glycemic index) which means they are low in sugar. The blue color in blueberries means they hold a powerful punch of energy, so the best time to eat blueberries is in the morning so you can get a energy boost (of course they are good to eat anytime really). I love to put them in smoothies frozen, on top of some greek yogurt and of course to make these muffins!
Almond meal gives these muffins a slight nutty flavor and also provides a nice golden brown color, it can be found at most grocery store in the baking isle. I buy my almond meal at my local Ingles from the mini bulk food bins. Almond meal is a great low carb, gluten free flour that is low in sugar and filled with healthy fats. Sorghum flour is a delicious gluten free flour that has worked out in almost all of my baking experiments. Its slightly sweet flavors allows you to easily lower the sugar a bit when using this flour. Sorghum flour actually comes from the sorghum grain, not sorghum syrup. Sorghum flour is also found in most grocery stores in the organic baking isle or you can buy it online at http://www.vitacost.com/.
Blueberry Almond Muffins
Vegan, Gluten free,
1 cup oat flour (fresh ground from rolled oats or whole oat groats)
½ cup sorghum flour (or other gluten free flour of choice)
¼ cup almond meal
1 ½ tsp baking soda
½ tsp baking powder
½ tsp sea salt
½ tsp cinnamon
1 Tbs ground flax + 3 Tbs water (flax "egg")
3 medium bananas (2 ½ mashed and ½ chopped)
2 Tbs melted coconut butter (or organic nut butter, but it will change the flavor a bit)
3 Tbs apple sauce or sunflower oil
1/3 cup honey or maple syrup to make it vegan
½ cup blueberries
Preheat oven to 350 degrees Fahrenheit. Create flax egg by adding 3 Tbs water to the flax and set aside to "gel" up. Add together dry ingredients, salt and cinnamon. Mash bananas and mix together with the wet ingredients. Now add the wet to the dry and fold in the chopped banana and cherries. Spoon into unbleached paper lined muffin tins. (here's the paper muffin cups I use) Bake for about 18 – 20 minutes. Enjoy!