Hello hello hello – here I am again! After a long absence on this blog I am finally back with many, many recipes!
Despite the silence on here, I was quietly working away these past months.. And then on Thursday I was finally able to tell you: Living The Healthy Choice now has its own Youtube Show! Every Sunday there’ll be a new video on my channel, along with a blogpost including the recipe and new photos!
I am so excited about this project, as I have put so much work and love into it. I’ve tested the recipes again and again until they were exactly how I wanted them to be and all ready to share with you guys.
Next to the weekly recipes on Sunday, there will be two other videos a month in which I’ll be sharing little tips and tricks that I have picked up during my last couple years in the kitchen. The concept of these videos is rather open, so I can easily go with your wishes. If you have any special wishes about a certain topic you want me to talk about, do let me know and I can work them in!
But now on to the first recipe in my new series: blueberry muffins. Everybody knows (and loves) them, as they are pretty much sold in every café or bakery. I would, however, go ahead and say – and I’m of course being very unbiased here – that these blueberry muffins taste even better.
The dough consists of wholegrain spelt flour and almonds. Though you can easily make them gluten-free by switching out the spelt flour with buckwheat flour. (I do prefer to use spelt flour, as they tend to get a little bit fluffier, but if you’re cutting out gluten, the recipe is easily adaptable!)
The muffins are sweetened with maple syrup and apple juice. The juice gives them a lovely sweet flavour and work great together with the blueberries. (By the way, you can use frozen or fresh ones. I’ve tested out both and it’s delicious both ways!)
I hope you enjoy them as much as the team did when we were filming and you are as excited about the news! Thank you for sticking with me and I can’t wait for everything that is to come!
- Prep Time: 50 minutes
- Servings: 6 muffins
150g wholegrain spelt flour
120g almonds or almond flour (+20g for the topping)
½ tsp cardamom
¼ tsp vanilla
1 tsp baking powder
80ml apple juice
150g (frozen or fresh) blueberries (+40g for the topping)
40ml plant milk
2 tbsp lemon juice
80ml maple syrup
1. Preheat the oven to 175°C.
2. Mix the almonds into coarse flour by using a blender or food processor.
3. Place the all the dry ingredients in a large bowl and stir. Then add the wet ingredients – except for the blueberries – and mix well until the dough is even. Just then add the blueberries and gently stir once more.
4. Grease your muffin tray with a bit of coconut oil and evenly divide the batter.
5. For the topping roughly chop the extra almonds and sprinkle them and the blueberries over each muffin.
6. Let the muffins bake for about 35-40 minutes. Enjoy!