There’s just something about blueberries and cinnamon that makes the perfect combo. I’ve been making these blueberry flaxseed muffins on repeat lately because they’re easy, the kids devour them, and they actually have some solid nutritional value.
If you need a quick grab-and-go breakfast or an easy lunchbox filler, these are perfect. I sweeten them with agave instead of a ton of refined sugar, so you don’t get that awful mid-morning sugar crash. Plus, between the spelt flour, flaxseeds, and the blueberries, there’s enough fibre to actually keep everyone full until lunch. (Fun fact: cinnamon is also great for stabilizing blood sugar, so it’s doing double duty here).
I highly recommend using frozen wild blueberries if you can find them, they hold up great in the oven and are packed with antioxidants.
Here’s the recipe. It’s a very forgiving batter, so don’t stress if you aren’t much of a baker!
Ingredients
- 1 free-range egg
- 3/4 cup avocado oil (vegetable or melted coconut oil works too)
- 1/2 cup organic agave syrup
- 1 tsp vanilla extract
- 1/2 cup coconut or almond milk
- 2 cups spelt flour (or half spelt, half coconut flour)
- 1 tbsp baking powder
- 1 tbsp flaxseeds
- 2 tsp ground cinnamon
- Pinch of salt
- 1 ½ cups fresh or frozen blueberries (wild frozen ones are the best!)
Instructions
- Preheat your oven to 350°F (175°C) and line or grease a muffin tin.
- Grab a big bowl and mix your dry stuff: the spelt flour, baking powder, flaxseeds, cinnamon, and salt.
- In a separate bowl, whisk together the wet stuff: the egg, oil, agave, vanilla, and milk.
- Gently pour the wet ingredients into the dry. Stir just until it comes together, don’t overmix it, or the muffins will turn out tough.
- Carefully fold in the blueberries.
- Fill your muffin cups about 2/3 full.
- Bake for 20-25 minutes. Stick a toothpick in the middle, if it comes out clean, they’re done.
- Let them cool for a few minutes in the pan before taking them out so they don’t fall apart.
A quick tip: If you want them to look like they came from a bakery, press a couple of extra blueberries into the tops before they go in the oven. Or, if you aren’t worried about the sugar content, a little sprinkle of cinnamon sugar on top right before baking adds a really nice crunch.