Turmeric Blueberry Muffins

It’s no surprise that I love making muffins for my family. They’re perfect for freezing, which makes breakfast much easier on busy mornings. With my oldest starting kindergarten (insert all the crying emojis) Thursday, I plan to have my freezer stocked with all kinds of muffins for us to choose from.

These blueberry muffins have turmeric added in for a somewhat different twist on the classic recipe. Turmeric is an aromatic spice known for its anti-inflammatory and antioxidant properties. It adds a slightly pungent and earthy flavor to these muffins, not to mention the additional health benefits it provides.

These blueberry muffins are gluten-free and dairy-free. The combination of buckwheat, oat and almond flour gives them a hearty base and a moist and tender texture. The little pops of blueberries sprinkled throughout provides a burst of sweetness and a nice contrast to the turmeric.

Blueberry muffins are never a bad idea and by adding in the turmeric we can reap the benefits from this health-promoting and disease-preventing spice into our diets.

Turmeric Blueberry Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
Ingredients
  • 1 cup Almond Flour
  • 1 cup gluten-free oat flour
  • ⅔ cup buckwheat flour
  • 2 tablespoons arrowroot
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons turmeric
  • ½ teaspoon cardamom
  • ⅓ cup coconut oil
  • ¼ cup coconut sugar
  • ⅔ cup Almond milk
  • 2 teaspoons apple cider vinegar
  • ⅓ cup Maple Syrup
  • 3 large eggs
  • 1 cup fresh or frozen blueberries
Directions
  1. Preheat Oven to 400 degrees. Line a muffin pan or grease with oil or butter.
  2. In a large bowl add the flours, arrowroot, baking powder, baking soda, turmeric, and cardamom.
  3. In a separate bowl combine the oil, sugar, almond milk, apple cider vinegar, maple syrup and eggs. Mix until well combined.
  4. Using a rubber spatula, Carefully add the wet ingredients to the dry until well combined. Fold in the blueberries.
  5. Divide the batter into the muffin tins. Bake in the preheated oven for 15-18 minutes. Allow to cool slightly before removing from the pan.
  6. Best served warm from the oven or reheated.

 

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By | 2018-08-14T12:04:45+00:00 August 14th, 2018|breads/muffins, Dairy & Soy Free Bread/Muffin|0 Comments

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