Did you know that when you buy a product containing blueberries such as cupcakes, pancakes, yoghurt, cereal or muesli bars, there's a good chance that there aren't any real
blueberries in them....!
That's right! If you have a look at the ingredient list, you'll be surprised to find that the 'blueberries' are in fact an artificial blend of blueberry pieces, sugar, colouring, flavours and some sort of syrup or starch.
But fear not! Our Blueberry Muffins
feature the real deal! They are gluten and dairy free, and made with no sneaky shortcuts; just an honest muffin that is super easy to make and packed with plenty of nutritional, guilt-free goodness.What you'll need:
- 1 cup dried blueberries
- 1 cup almond milk
- 2 cups almond meal
- ½ cup coconut flour
- 1 tsp baking powder
- ¼ tsp celtic or himalayan salt
- 1 Tbsp raw honey
- 3 Tbsp coconut oil
- 1 tsp vanilla essence
- 3 large eggs
Soak blueberries in hot water to soften them.2.
Preheat oven to 180° Celsius.3.
Line a 12 muffin tin with cupcake cases.4.
Mix all the dry ingredients in a bowl (almond meal, coconut flour, baking powder, himalayan salt). 5.
In another bowl beat the eggs,
then add in the coconut oil, almond milk, vanilla essence and honey. Mix thoroughly.6.
Add mixture in the two bowls (Step 4 and 5) together, and stir well.7.
Drain the blueberries from water, ensuring they have become soft, and add them to the mixture. Mix well.8.
Spoon batter into cupcake cases, about ¾ full.9.
Put muffin tin into oven and bake for approx 25-30 minutes until cooked through and brown on top.10.
Place on cooling rack and ENJOY!
If you've made this recipe, we'd love to see it! Share your creations with us by tagging @fitclubboxing on Instagram or use #fitclubkitchenFor more Nourishing Recipes that are quick and easy to make, check out FREE E-Book available from our homepage :)