Blueberry Chia Muffins

blueberry-muffins

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Julie Morris bestselling author of Smart Plants: Power Foods & Natural Nootropics for Optimized Thinking, Focus & Memory brings us her favorite recipe for easy and delicious antioxidant-rich blueberry muffins with chia seeds!

Yield: 12 muffins

Reprinted with permission from Smart Plants: Power Foods & Natural Nootropics for Optimized Thinking, Focus, and Memory by Julie Morris, copyright ©2019. Published by Sterling Epicure.

Ingredients

1 ¾ cup spelt flour (whole wheat, gluten-free or whatever you have on hand will work just fine)

1 tablespoon baking powder

½ teaspoon sea salt

¾ teaspoon cinnamon

½ teaspoon cardamom

3 tablespoons chia seeds (1 teaspoon set aside for topping)

6 tablespoons coconut oil

¾ cup almond milk (oat milk, coconut milk, etc.)

7 tablespoons maple syrup

1 teaspoon vanilla extract

1 cup frozen blueberries

Directions

  1. Whisk dry ingredients.
  2. Melt coconut oil on stovetop, mix in other wet ingredients over gentle heat until smooth.
  3. Mix wet ingredients into dry ingredients.
  4. Carefully stir in blueberries.
  5. Scoop into muffin tin.
  6. Sprinkle remaining chia seeds on top of muffins.
  7. Bake in oven at 350 degrees F for 25-30 minutes.