Superfood Blueberry Walnut Muffins

In order to celebrate and enjoy the last few weeks of summer, I decided to bake a delicious treat that incorporated the last wild blueberries of the season.

I was also inspired to make a tasty baked good that would be amazing for your brain. These muffins are called Superfood for a good reason - blueberries and walnuts are incredibly nutrient dense and have a multitude of benefits for your brain.

And if you don’t know already, I am a huge fan of anything that benefits our neurological health and the health of the brain.

These muffins are also gluten free, refined sugar free, crunchy from the walnuts, and bursting with sweetness from the blueberries.

BENEFITS OF BLUEBERRIES:

Blueberries are high in antioxidants and phytochemicals which help to lower inflammation and reduce oxidative stress, two factors involved in brain aging and neurodegenerative disorders. If possible, eat wild blueberries since they have 2X the antioxidant power of larger cultivated varieties⁣.

BENEFITS OF WALNUTS:

Walnuts are a great source of omega 3 fatty acids which help to reduce oxidative stress in the brain and optimize brain signaling. They also contain melatonin which helps regulate our sleep cycles and circadian rhythms. ⁣⁣

Servings: 12 muffins Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes

INGREDIENTS:

  • 2 cups all-purpose gluten free flour, (I use Bob’s Red Mill).

  • 2 teaspoons baking powder

  • 3/4 teaspoon salt

  • 1 stick (1/2 cup) unsalted butter, softened

  • 1/4 to 1/2 cup coconut sugar (depends how sweet you want them)

  • 2 large eggs

  • 1-1/2 teaspoons vanilla extract

  • 1 teaspoon of cinnamon

  • 1/2 cup almond milk

  • 2 cups fresh blueberries

  • 1/4 cup of walnut pieces

INSTRUCTIONS:

  1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners OR butter the muffin cups to avoid the muffins sticking.

  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

  3. Use a tablespoon of the flour mixture to mix in with the blueberries to coat them - this will help them to be evenly distributed in the muffins.

  4. In a separate bowl, beat the butter and coconut sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond milk.

  5. Gradually add the flour (dry) mixture to the wet mix. The batter will be very thick. Add the blueberries and walnuts to the batter and fold gently with a spatula until evenly distributed. Do not overmix.

  6. Scoop the batter into the prepared muffin tin.

  7. Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Laura Gutierrez