Kids love muffins (adults too!), and growing up, I was no exception. For special occasions and a weekend treat, we used to make Duncan Hines Blueberry Streusel Muffins - you know, the ones from the box with a sugary topping and blueberries than came in a can...
When coming up with this recipe, I didn't set out to recreate a healthy version of those packaged, processed muffins, but somehow it seems I did!
Thanks to frozen wild blueberries, these muffins are packed with blueberry flavor and all of the antioxidants that come with it. Chia seeds and apple sauce keep them super moist, and a sprinkling of coconut sugar over the top adds a nice little crunch when they come out of the oven.
I love splitting these in half and toasting them until just warm, then slathering a layer of almond butter over the top.
*If some of the ingredients seem foreign to you, have no fear. You can find most of them at your local grocery store in the baking aisle or gluten-free section. I also buy a lot of my baking ingredients via Thrive Market.
Wild Blueberry Chia Seed Muffins
Makes 10 standard muffins
3/4 cup blanched almond flour
1 1/4 cup sorghum flour (or substitute oat flour)
1/4 cup arrowroot starch/flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. sea salt
1/2 cup coconut sugar
1/2 cup hot water
1 Tbs. lemon juice
1 cup applesauce
3 Tbs. unrefined coconut oil, melted
1 tsp. vanilla extract
2 Tbs. whole chia seeds
3/4 cup frozen wild blueberries (regular blueberries, fresh or frozen, are fine too)
Line muffin tins with unbleached parchment paper OR (my preferred method) grease generously with coconut oil and set aside.
Preheat oven to 350°F.
Place all wet ingredients into a blender and let site for 5-minutes in order for the chia seeds to plumpen up. Blend until smooth, then set aside.
In a large bowl, whisk together the dry ingredients.
Then, fold the wet ingredients into the dry mixture until just combined. Stir in blueberries, being careful not to over mix or you'll turn the batter blue and break up the berries.
Fill your prepared muffin tin to the top with batter and sprinkle the tops with additional coconut sugar and chia seeds. Bake for 25 minutes. (If using mini muffin tins, reduce baking time to 15 minutes.)
Remove muffins from oven and cool completely in the pan. Since these are gluten-free they need time for the ingredients to set after baking.
Store in the fridge in an airtight container for up to two weeks, or freeze the muffins for several months.
These are best eaten room temperature or my favorite way, lightly toasted with almond butter.
Note: If you don't have or can't find arrowroot flour, you can omit it or replace with several tablespoons oat/sorghum flour. This will just result in a denser, but still delicious, muffin.