Simply put; the smell of blueberry muffins in the oven has got to be one of the best smells ever enjoyed by humans. I could live on the smell alone. Not Really… But you get the idea! It’s blueberry season and there’s nothing better than finding fresh, seasonal produce to create new recipes. Blueberry pie, blueberry smoothies & blueberry muffins are all beloved summer staples. I have been experimenting a lot with muffins lately, but these particular ones take the prize! I modified my previous blueberry muffin recipe to be vegan-friendly & incorporate a creamy nut butter taste that make these so delectable!
I decided to push for a canny union: my beloved almond butter meets my go-to smoothie fruit: antioxidant packed blueberries. These muffins are like a peanut butter & jelly sandwich, except healthier! If you enjoy my peanut butter & jelly inspired smoothie, you’re sure to love these delicious muffins. They have a crispy muffin top, and a moist, melt-in-your mouth interior with swirls of nut butter.
This was my first time experimenting with sprouted flour. I went for organic sprouted whole wheat flour. I bought an enormous bag at a health food store, and was surprised by how affordable it was when compared to other specialty flours. It even boasted a barcode that allowed me to scan the bag using my iphone & trace the grains back to the farm where they came from. A bit too scrupulous for me, but it was refreshing to see how far we’ve come.
My husband & kids don’t ascribe to a gluten-free lifestyle; but I ensure that everything they get has the highest possible nutritional value. Sprouted flour is flour that has basically been allowed to germinate. By doing so; it’s almost as if we’re resetting that grain back to a plant and milling something that is part-vegetable, and less of a carbohydrate. You are essentially soaking the grain in water overnight- and removing “antinutrients”. It’s funny how this was the way grains were prepared for thousands of years and we seem to be circling back to ancient traditions. Perhaps our ancestors knew something we just found out? Sprouting grains like wheat helps to breaks down the gluten, while increasing nutritional content and making them far easier to digest. The texture of sprouted flour is wonderful- it’s fluffy and just perfect. I am a convert!
Blueberry, Almond Butter & Oats Muffins
- 2 cups of organic whole wheat sprouted flour (you could also use spelt or gluten-free flour in the same measurement)
- 2 teaspoons of baking powder
- 1 + 1/2 cup(s) of fresh or frozen blueberries- (if you’re using frozen, it’s best not to thaw them)
- 1/4 cup of almond butter (you could also use peanut butter)
- 1/4 cup unsweetened apple sauce
- 1/3 cup of dry oats (to sprinkle the muffin tops)
- 2 teaspoons of pure vanilla extract
- 1 cup either raw coconut sugar or unrefined cane sugar (I used unrefined cane sugar)
- 1/2 teaspoon of sea salt
- 2/3 cup of unsweetened almond milk (or coconut milk)
- 1/3 cup of vegetable oil (you could substitute with 1/2 cup of coconut oil)
- Turn your oven on to 400 degrees and line two (6 cup muffin pans) or one (12-cup muffin) pan holders with paper liners
- In a large bowl, mix all the dry ingredients together vigorously with a whisk: sprouted flour, cane sugar, baking powder, & sea salt.
- In a separate bowl, mix all the wet ingredients using that same whisk: vanilla extract, almond milk, almond butter, apple sauce & vegetable oil. Yes, almond butter is sticky. I found it really helps to “melt it” and then introduce it to the wet ingredients mixture. Mixes better with the dry ingredients later on, too.
- Incorporate wet ingredients to the dry ingredients bowl. Drop the whisk. In order for these muffins to melt in your mouth, we do not use a whisk or mixer at this point. I promise you the texture will be wonderful and less dense. We want to achieve somewhat airy and light.
- Fold the cup and a half of blueberries into the mixture and mix well using clean hands.
- Scoop enough mixture into each of the muffin cups to reach the rim of the paper liner.
- Sprinkle the muffin tops with oats for that yummy crunch! My mom always sprinkles hers with a little bit of sugar, to get that crispy, golden & sweet muffin top. I used the same brown cane sugar and added a tiny bit on each muffin.
- Throw into the oven and for 20-30 minutes. I always check them at the 20 minute mark by inserting a toothpick and seeing if it comes out clean.. Enjoy with those you love!