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.
- 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
- Preheat Oven to 400 degrees. Line a muffin pan or grease with oil or butter.
- In a large bowl add the flours, arrowroot, baking powder, baking soda, turmeric, and cardamom.
- In a separate bowl combine the oil, sugar, almond milk, apple cider vinegar, maple syrup and eggs. Mix until well combined.
- Using a rubber spatula, Carefully add the wet ingredients to the dry until well combined. Fold in the blueberries.
- 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.
- Best served warm from the oven or reheated.
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