Blueberry Burst Breakfast Muffins
 
Prep time
Cook time
Total time
 
A protein-rich blueberry breakfast muffin made from stone ground spelt, flaxseed, whipped banana and a touch of vanilla.
Author:
Serves: 12-14 muffins
Ingredients
  • Wet Ingredients:
  • ½ cup milk (or milk substitute)
  • ¼ cup olive oil
  • 2 tsp vanilla extract
  • 2 large ripe bananas, in pieces
  • 1 egg
  • ⅓ cup pure maple syrup
  • Dry Ingredients:
  • 1 + ¾ cups whole grain spelt flour
  • ¼ cup ground flaxseed
  • 1 tsp baking soda
  • 1 + ½ cups fresh blueberries
Instructions
  1. Preheat oven to 375 F
  2. In a large mixing bowl combine: banana, vanilla, olive oil and milk. Using a mixer, blend the ingredients together until creamed - the mixture should take on a lighter and fluffy appearance.
  3. Add the egg and maple syrup, and blend to combine.
  4. In a separate bowl combine: spelt flour, ground flaxseed and baking soda, using a spoon to hand mix.
  5. Add in 1 cup fresh blueberries to the dry ingredients, mixing gently to combine and taking care not to mash the fruit.
  6. Add dry ingredients to wet ingredient bowl and mix only until combined. Try to avoid over-mixing as this hardens the batter.
  7. Spoon the muffin batter into a nonstick muffin tin (with or without cups) about ¾ full.
  8. Divide remaining blueberries on top of batter (dropping them here and there).
  9. Bake the muffins for approximately 20-24 minutes or until the muffin tops have gently browned and are firm to the touch.
  10. Remove the muffin tin from the oven and allow the muffins to cool and collect their flavor for 15-20 before unmolding and enjoying.
  11. Makes 12-14 standard size muffins.
Notes
Sweetener - although you could use coarse sugar in place of the maple syrup (adding it to the dry ingredients), I like the taste of maple syrup and find that it adds to the moistness of these muffins.
Banana Whip - blending the banana thoroughly with the other moist ingredients not only distributes the flavor throughout the muffins it is also another great tool in creating levity and moistness in the whole grain batter.
Molds - I used paper cup liners for the photos in this post however I find silicone muffin molds the most practical and useful - (no tugging and no muffin left behind, everything slides out easily in one piece) - a worthwhile investment and you can find them at many hardware stores at a very reasonable price.
Flavor - I find these muffins gain flavor over time. Be sure to allow them to sit for at least 15 minutes after you take them out of the oven to allow the muffins to cool and the flavors to develop.
Storage - you can store these muffins in an airtight container or ziploc bag in the fridge for up to 3 days. The muffins also freeze beautifully.
Nutrition Information
Serving size: 83 grams (1 of 12 muffins) Calories: 127 Fat: 5.7 g Trans fat: 0 Carbohydrates: 17.6 g Sugar: 10 g Sodium: 11 mg Fiber: 2 g Protein: 2.3 g Cholesterol: 14 mg
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2015/08/blueberry-burst-breakfast-muffins.html