Wholesome Blueberry Muffins

A classic muffin and one that often gets requested in our household. This is my go-to muffin recipe that I adopted from my daughter’s daycare. It contains whole grains, antioxidants and a not your typical crumble topping that takes it to another level of wholesome. Whether it’s blueberry, carrot, zucchini, apple muffins or chocolate chip, it always turns out moist and delicious.

The daycare kids voted the original recipe 5/5 stars. Despite the modifications I had made my kids still give it a big thumbs up. Along the way, I also added in some Ayurvedic elements, creating a boost to your health, and a reminder of the practical use of spices even in desserts. I substitute melted ghee for the vegetable oil- ghee has a high burning point at 485°F / 252°C, a fat that nourishes all the bodily tissues, and provides other health benefits; cut out refined grains, substituting whole grain ones; added cinnamon; and substituted the ubiquitous flour-butter-sugar topping with a ground sunflower seed-pecan-maple syrup combination. The cardamom in the topping gives this muffin a unique twist. Whole grain flower combinations I’ve used include 50-50 einkorn-spelt, or kamut-spelt, or einkorn-buckwheat.

Cinnamon- helps metabolize sugar

Cardamom- helps digest protein

Sunflower Seeds and Pecans- rich in protein, good fats, minerals, Vitamin E- an antioxidant, and B Vitamins

Blueberry Muffin Recipe

Makes 6 muffins
Prep Time: 20 minutes
Cook Time: 18-20 minutes

INGREDIENTS

⅔ whole grain flour
½ cup rolled oats
⅓ cup sucanat or cane sugar
½ tsp baking soda
½ tsp cinnamon
⅛ tsp salt
¾ cup wild blueberries, fresh or frozen
⅓ cup plain yogurt
1 egg
¼ cup melted ghee or butter and cooled a bit

TOPPING - optional

¼ cup sunflower seeds toasted and ground
¼ cup pecans toasted and crushed
¼ tsp cardamom, ground or powder
¼ tsp cinnamon
1 Tbsp maple syrup or sucanat

Mix all together in a bowl.

INSTRUCTIONS

1. Preheat oven to 400°F/205°C.
2. In a medium bowl combine flour, oats, sugar, cinnamon, baking soda and salt.
3. In a larger bowl combine blueberries, yogurt, egg and melted ghee or butter and whisk all together.
4. Add dry to wet ingredients and mix all together until moist. Batter will be moist and thick, not runny. Don’t over mix.
5. Spoon batter into muffins cups or a greased muffin pan.
6. Bake for 18-20 minutes, or until golden brown.
8. Let cool for 10 minutes.

Substitutions | Omissions
Chocolate Chips instead of blueberries and omit the topping - pictured below

Chocolate Chip version with 50-50 einkorn-buckwheat flour combo - no topping

Hi I’m Evangeline!

Welcome to my blog. I’m a mom, an Ayurveda & Yoga Counsellor, Certified SVA Detox Educator, and Registered Massage Therapist. I began this blog during the early days of covid19 to stay connected with my clients. Here I share nourishing recipes I cook for family and friends, along with health tips and ayurveda and yoga wisdom to support balance, health, and vitality in everyday life.