Flax Blueberry Muffins

This recipe provides all the sweetness of classic blueberry muffins, but with an immune boosting and cancer healing bonus. The blueberries, cinnamon, and nutmeg are all great sources of antioxidants and anti-cancer phytonutrients, while the flaxseed helps support hormonal balance and digestive health. It’s best to buy the flaxseeds whole and grain them in a coffee grinder right before using them. You can also buy flax meal – just make sure to keep it refrigerated to prevent oxidation. To make this recipe dairy free, substitute the milk with unsweetened coconut or almond milk.

Makes 12 muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

2 cups gluten free flour (such as coconut, almond, or chickpea flour)
½ cup coconut sugar
½ cup ground flaxseed
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp sea salt
2 cups blueberries, fresh or frozen
2 large eggs
½ cup organic whole milk

Directions

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 12 cup muffin tin.
In a large bowl, mix the flour, flaxseed, coconut sugar, baking powder, cinnamon, nutmeg, and salt. Add the blueberries and toss to coat.
In a medium bowl, lightly beat the eggs with the milk.
Add the egg mixture to the flour mixture, stirring until just combined. Be careful not to over-mix.
Pour the batter into the muffin tin, filling each cup ⅔ of the way. Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean.
Let the muffins cool in the pan for a few minutes. Then transfer to a wire rack to cool completely. The muffins will keep in an airtight container at room temperature for up to 2 days, in the refrigerator for 1 week, or in the freezer for up to 3 months.

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