August is blueberry season and it’s harvest time for those delicious blueberries. Lucky for me, I happened to be the beneficiary of receiving four cups of freshly picked blueberries from two great friends! Thank you Kathy and Frank! Today it was a toss up between making blueberry pancakes, or freshly baked, heart healthy blueberry muffins. The muffins won the toss. These aren’t just your ordinary blueberry muffins, they are the Alpha & the Omega 3’s of Blueberry muffins!
Today I will be making heart healthy breakfast muffins. Not only are they delicious, they are good for you too! By adding flax and chia seeds, you get so many heart healthy benefits! Omega 3’s, if you please ! Let’s not forget all the great nutrients you get from the blueberries themselves…talk about starting your day off right!
These muffins are sweetened only with maple syrup. So, no processed sugar in the muffin. They are topped with crunchy turbinado crystals. I wouldn’t suggest leaving this step out as it really is the best part of the muffin! These muffins are moist and full of flavor and they sure did disappear quickly around here! Hope you love them…
Ingredients:
- 1 ½ cups whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons ground flaxseed
- 1 tablespoon of chia seeds
- 1 ½ teaspoon of cinnamon
- 2 eggs
- ½ cup milk or almond milk
- ½ cup maple syrup
- 1 teaspoon vanilla
- ½ cup vegetable oil
- 1 cup blueberries
- ¼ cup turbinado sugar ( optional)
Quick and Easy Preparation:
- preheat oven to 375℉
- add the first six ingredients to a large mixing bowl and whisk together ( dry ingredients)
- add the wet ingredients to a medium bowl and whisk together (7-11)
- mix the dry ingredients into the wet ingredients and mix well with a fork
- next fold in the blueberries
- fill the muffin cups about two thirds full
- sprinkle each muffin with turbinado sugar for a crunchy sweet topper! ( optional)
- bake for 25 minutes, or until lightly golden
