Wild Blueberry Muffins

Upgrade your regular blueberry muffin with these plant-based, gluten-free, dairy-free, and egg-free Wild Blueberry Muffins. Even the blueberries are upgraded! Wild blueberries contain far more nutrients, antioxidants, and undiscovered healing properties than larger cultivated blueberries. The flavor of these muffins won’t disappoint!

There’s not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother’s milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot.

Wild Blueberry Muffins

Directions:

Preheat oven to 350F/180C. Line a 12-cup muffin tin with paper lines or grease well. Set aside.

In a medium-sized bowl, whisk together the oat flour, brown rice flour, coconut sugar, and baking powder.

In another bowl, add the almond milk, applesauce, coconut oil, and vanilla. Whisk until uniform. Pour the wet ingredients into the dry. Stir until evenly mixed and lump-free. Fold in the wild blueberries until evenly dispersed in the batter.

Spoon the muffin batter evenly into the 12 muffin cups. Bake for 22-26 minutes, until browned on top and toothpick inserted comes out clean.

Cool for 5 minutes in the muffin tin, then move to a wire rack and cool completely. Best enjoyed on the day of baking and kept in an airtight container until needed.

Makes 12 muffins

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