I don't know what it is, but every year around spring, I get a hankering for muffins.
Maybe after the long months of winter and heavier meals, now I just need something lighter!
Or maybe with the nice early spring morning, I just want something I can enjoy while on my early morning walk for my breakfast. Whatever the need is I'm all over it!
This is my twist on the classic breakfast muffin - The Blueberry Muffin.
During the winter months, and no fresh berries in season, I often rely on the frozen ones from summer past, from my mother-in-laws garden. And there is nothing that tastes better than wild berries!!
Growing up in Newfoundland, I would spend hours and hours picking blueberries, just behind my house as we grew up in a little outport town.
And when I moved into the city of Mount Pearl, I would drive out to my mothers and spend the day with her berry picking.
I think this was the beginning of my love affair of alone and quiet time. I could spend the bulk of my day with mom, bent over, picking buckets of berries, and we hardly spoke a word to each other. I guess we both loved out quiet time
I hope you enjoy these muffins as much as my family did! My son Finn couldn't get enough, so I guess it's back too baking more for the weekend!
Sweet Berry Muffins
I got 18 muffins from this recipe.
They are completely Vegan
And for those of my readers following Weight Watchers = 6sp
Of course those working with me as their Nutrition Coach - Go ahead!!
2 cups organic flour
1/2 cup organic oat flour
3 tsp baking powder
2 Flax Eggs*
1 cup Organic Coconut Sugar
2 tsp Pure Vanilla
1/2 cup unsweetened organic apple sauce
1/2 cup organic coconut cream
1/2 cup organic unsweetened nut milk or coconut milk
2 tsp braggs apple cider vinegar
2 cups frozen or fresh berries (I used a mix of blackberries, raspberries and blueberries frozen)
*Flax Eggs - 2 tbsp organic ground flax mixed with 6 tbsp water, let stand 10 min to thicken and gel.
1) mix the flours and baking powder together and set aside
2) Place flax eggs and apple sauce in large bowl and mix together.
3) Mic the coconut cream and the milk with the apple cider vinegar. Whisk in to the flax eggs and apple sauce mixture.
4) Fold in dry ingredients. Don't over mix as it will give you a tough muffin. It's ok if there is some flour not mix in.
5) Fold in the berries, again with a gentle hand as not to break up the berries too much or over mix.
6) Spoon into greased or lined muffin tins right to the top!
7) Sprinkle with a little caster sugar or coconut sugar. ( the caster sugar creates a sparkle)
Bake in a 350 degree preheated oven for 20-25 min or until a wooden toothpick comes out clean. It may take a couple min longer if using frozen berries, but please check at the 20 min mark.
Let cool and enjoy with a bit of Earth Balance Spread!
If you make these, please let me know how they turn out!
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Certified Holistic Nutrition and Wellbeing Counselor