Blueberries are one of my favourite fruits! When it comes to super foods, they are definitely on top of the list because they’re so full of goodness, AND because they’re easily accessible and don’t need to come from some rare, Peruvian jungle, pooed out by a marsupial, harvested in moonlight, once every 5 years. Obviously, you may sense my sarcasm here, but it’s important to remember that we have amazing foods available to us that don’t have to cost the earth, and don’t need to exotic to be amazingly good for you!
Read more about blueberries, including how they may help with depression, HERE.
Now bear in mind that the only 'sweetener' I used in this recipe was the small banana (and the bit of sweetness that comes from the blueberries), but if you like it sweeter, you can certainly add some honey or maple syrup.
- 1 cup organic wholemeal spelt flour - sifted
- ¼ cup chia seeds
- 1 ½ tsp baking powder (I use a gluten-free and aluminium-free baking powder that can be purchased from good, organic health food stores).
- 1 organic egg – beaten
- 1 cup of frozen blueberries (and a little extra for placing on top of each muffin)
- 1 small banana – mashed
- ¼ cup extra virgin olive oil (you can use coconut if you prefer)
- ½ cup coconut or almond milk (I used Australia’s Own Almond/Coconut blend)
- 1 TB vanilla extract (good quality, proper extract!)
- Preheat oven to 180C
- Mix all the wet ingredients, including the 1 cup of blueberries, in a bowl and stir well (a wooden spoon will do);
- In a separate bowl, sift together the flour, baking powder and add the chia seeds;
- Gradually fold the dry ingredients into the wet ingredients;
- Once combined, distribute evenly among 10 patty pans (approx. ¾ full) and put 2 or 3 extra blueberries on top of each muffin;
- Bake in the oven for 30 minutes.
- Serve with lashings of organic butter.