On a Saturday morning, two of my friends and I woke up early to beat the summer heat and headed out to a local berry farm. There were rows and rows of blueberries, blackberries and raspberries.
We grabbed our gallon buckets and headed out to pick blueberries. As we were filling out buckets full of the blue beauties, we decided it was a good idea to taste a few. They were so good! Nothing beats fresh produce.
So what to do with all of these berries? They were made into blueberry pancakes, smoothies, juices, salads and of course just plain as a snack. With plenty of blueberries left to experiment with, I got in the kitchen one Sunday afternoon and created these blueberry muffins! So good! They are inspired by Dr. Andrew Weil’s berry-walnut muffins. If you have not checked out his cookbook, True Food, I highly recommend you do. It will not disappoint!
Blueberry Date Muffins
1 ¼ cups spelt flour
1 1/3 cups almond meal/flour
2/3 cup evaporated cane sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
3 large eggs
1 ¾ cups unsweetened almond milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
¾ cup Medjool dates, pitted and chopped
1 cup fresh or frozen blueberries
1 cup coarsely chopped walnuts
Blueberry Maple Syrup Glaze:
2 tablespoons coconut oil
1 handful of blueberries (or your favorite fruit)
½ teaspoon cinnamon
1 teaspoon grade B maple syrup
1. Preheat oven to 325 F. Lightly oil the muffin pan with canola oil or use paper liners.
2. In a large bowl, whisk together spelt flour, almond flour, cane sugar, baking powder, cinnamon, and nutmeg.
3. In a smaller bowl, whisk together eggs, almond milk, apple cider vinegar, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the blueberries, dates, and walnuts, Let the batter sit for 30 minutes.
4. Fill each muffin cup three-quarters to the top. Bake for 15 to 20 minutes. Ovens vary and muffins may need to bake longer or until a toothpick comes out clean when inserted to the top of the muffin.
5. While muffins bake, make the glaze. Smash the fresh berries in a bowl, then add coconut oil, cinnamon and maple syrup. Mix together and set aside.
6. Cool muffins in the pan for 10 minutes. Turn muffins out of the pan and cool completely, then drizzle on the glaze and serve.