Blueberry Muffins
These muffins are made with a nutritious blend of wholemeal wheat, spelt, and almond flour. (You can easily make your own almond flour by grinding whole almonds in a food processor.) Half of the oil has been replaced with our Original hempseed oil, boosting the muffins' content of essential fatty acids, which support heart health and overall well-being. Frozen blueberries are used for convenience, while orange zest adds a zingy note that balances the sweetness of the fruit. The result is a moist, flavorful muffin that provides lasting energy and a nutritional edge compared to the typical coffee shop version.
Ingredients
1 cup wholemeal flour
¾ cup wholemeal spelt flour
¼ cup almond flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp orange zest
1 cups frozen blueberries (or fresh)
2 eggs
1 cup hemp milk add 1 Tbsp lemon juice (as a substitute for store bought buttermilk)
4 Tbsp brown sugar
3Tbsp Original hempseed oil
3 Tbsp canola oil
1 Tbsp orange juice, freshly squeezed
½ tsp vanilla
Method
Place the rack in the top third of the oven and preheat the oven to fan bake 180 degrees Celsius. Line muffin tins with paper liners.
In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and orange zest. Add the frozen blue berries and toss gently to coat the blueberries in flour. This will help keep the blueberries suspended in the batter versus falling to the bottom.
In a medium mixing bowl, lightly beat the eggs, then whisk in the hemp buttermilk, brown sugar, canola & hempseed oil, orange juice, and vanilla. Don’t be concerned if the mixture looks curdled or lumpy.
Pour the wet ingredients into the dry ingredients and stir until most of the flour is incorporated. The mixture can be slightly lumpy; don’t over mix. Divide the batter among the 18 prepared muffin cups.
The trick to getting 'peaked' muffins is to cook at the higher temperature for 13min then reduce the heat and bake for another 10min.
Fan bake at 180deg C for 12 min then reduce heat to fan bake 140deg C for 10 min or until golden brown around the edges.
This recipe, taken from 'The Nutrition Source' has been modified to suit what is readily available in New Zealand supermarkets.
(Source: https://nutritionsource.hsph.harvard.edu/blueberry-muffins/)