My friend was visiting from Chicago, so I decided very last minute to bake something this morning. I looked into my fridge and I had a box of blueberries, so I decided to use those so I could get my baked good to have some amazing antioxidants, the deep blue purple color has all the flavonoids that help against diseases of the brain, such as Alzheimer’s. Flavanols are also found in dark chocolate, so my next muffin will be oats and dark chocolate.
Most recipes for cake or bread require all purpose flour. I only had whole wheat flour at home, so I decided to make a muffin. Whole wheat flour is dense, so to make the muffin lighter I substituted some of the flour with almond flour and to add some omega 3 fats, I added flax seed flour and grass fed butter. I used Greek Yogurt and egg for protein and I ended up with a pretty good muffin. I added lemon rind to add a more exotic flavor to the muffin. The muffins tasted much better than they looked😊
Ingredients
- 1 egg
- 1 cup Greek yogurt plain
- 1 small box blueberries
- 1 cup whole wheat flour
- 1/2 cup almond flour
- 1/4 cup flax seed flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/3 cup sugar
- 1/3 cup butter melted
- 1/2 tsp lemon zest
Method
Melt the butter and add the sugar and beat well. Then add egg, vanilla and yogurt. Mix till mixture is smooth.
In a separate bowl mix up the flours, baking powder and salt. Then add the dry ingredients to the wet ingredients. If the mixture is very dry add some milk. Do not over mix, the consistency of the mixture is very thick unlike a cake or bread. Fold in the blueberries gently. Bake at 350 degrees for 30 minutes