Don’t they sound delicious? Well, I think so. But not everyone does. So I suppose you could just call them “blueberry muffins” if you’re serving them to a discerning palette. They don’t rise like the ones at the coffee shop, but homemade is ALWAYS better. Especially served warm out of the oven. 🙂We pick a lot of blueberries over the summer and I end up freezing a lot of them. This is an awesome recipe to use now with fresh berries, or any time of the year with frozen.
Quinoa flour. It’s not ground up quinoa so don’t try doing that. You can find it at health stores, bulk food stores and some groceries. I like quinoa flour because of it’s nutritional properties (protein, vitamins and minerals, heart healthy fats, and fibre) but as a baking flour, it needs to be cut with something else. I have made many baked goods trying to substitute just quinoa flour and bleh! Not only do I not love the full flavor of the flour but everything turns out pretty heavy and rock-like.
And no one ever says, “Hey-have you tried those Quinoa muffins from bakery X? They’re just like ROCKS! Awesome! I love rocks!”
So these muffins have some whole wheat flour in them. Boost the nutrition without eating the Canadian shield.
And then there is the almighty hemp seed. Now, I should start by telling you I used HULLED HEMP HEARTS. Do not use hemp seeds. I made this mistake the first time I baked with them and instead of eating muffins that tasted like rocks, I ate muffins that tasted like they had little crunchy bugs in them that got stuck in your gums. Once again, mmm….no one says: “I love eating crunchy bug covered rocks!” so use the HULLED HEMP HEARTS. Again, health food stores or bulk food stores will have these.
Hemp is a complete protein. It’s got it all! Plus fibre, omega-3 fats, calcium, iron, vitmains, it’s good for you. You can use them in just about anything baked, or not baked. They’re soft and most of the time you can hardly tell they’re in something. But once again-I know people that can find a grain of pepper in a vat of mashed potatoes so know your tasters!
1 cup quinoa flour
1 cup whole wheat flour
1/2 cup organic evaporated cane sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk (or alternative)
3/4 cup applesauce
1/4 cup hemp hearts
3/4 cup blueberries (wild if you can get them!)
Preheat oven to 400 degrees. Mix all the dry ingredients together. Separately mix all the wet ingredients together except the blueberries.
Add wet to dry, mixing gently until it’s JUST combined. Add the blueberries and fold in.
I really mean this. With most muffin recipes, if you overmix the batter, they will turn out dense. These ones need a little more love. Take your time.
Place them in muffin tins lined with paper cups or greased. Bake for about 15 minutes, until a toothpick poked in the centre of the biggest one comes out clean.
Makes about 12 muffins.
Little hands especially like these ones and won’t talk back. It’s always a good idea to have muffins on hand-good snacks, good lunch box items, good breakfast! YUM. Enjoy!