Blueberry Breakfast Muffins

Blueberry Breakfast Muffins

Blueberry Breakfast Muffins are perfect for any day of the week. They are made with whole foods and are gluten and dairy free. You can use fresh or frozen blueberries in this recipe. I often will add in extras to my muffins to make them more heart healthy. Flax seed, hemp seeds, raw nuts and seeds are a great addition to these blueberry breakfast muffins.

Blueberries contain a plant compound called anthocyanin. This gives blueberries both their blue colour and many of their health benefits.

Blueberries are chock full of health benefits. For 1 cup of blueberries they contain:

Fiber- 4 grams

Vitamin C- 24% of RDA

Vitamin K- 36% of RDA

Manganese- 25% of RDA

Water- 85%

Check out why you’ll want to eat more of these dark blue berries. If you are looking for more blueberry recipes, be sure to check out my blueberry breakfast scones.

  1. Low in calories but high in nutrients- blueberries are the most nutrient dense of berries.
  2. High in antioxidants- the highest of all berries
  3. Reduce DNA damage and protect against aging
  4. Lower cholesterol-
  5. Lower blood pressure- they contain potassium, calcium and magnesium which help to reduce blood pressure
  6. Prevent heart disease- high in fibre, potassium, folate and phytonutrients help to protect the heart
  7. Improve brain function- helps to prevent cognitive decline
  8. Contain anthocyanins which have anti-diabetic effects
  9. Help fight urinary tract infections
  10. Reduce muscle damage after strenuous exercise
  11. Reduce constipation and maintain a healthy digestive tract- high in fibre, blueberries help us to be more regular

Ingredients

  • 2 cups rolled oats
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 2 tbsp raw honey
  • grated rind of lemon
  • 1 tbsp cornstarch mixed in with juice of 1/2 lemon and 1 tsp water
  • handful of raw nuts (walnuts, pecans)
  • 1 tbsp hemp seed
 

About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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