What you eat does more than influence your gut. It also may affect your brain. Walnuts and blueberries both contain the polyphenol resveratrol which supports energy and brain health. This recipe for Simple Sweet Blueberry Walnut Muffins is vegan friendly, and makes about 18 muffins.
Ingredients
1 cup wholemeal flour
1 cup unbleached spelt flour (or white, or more wholemeal)
2 tsp salt
1 Tbsp baking powder
3/4 cup organic sugar (or 1/4 cup maple syrup)
3 Tbsp ground flax seed
2 tsp cinnamon
1 cup soy milk, vanilla flavor (plain is fine too)
3/4 cup vanilla soy yoghurt
1 Tbsp apple cider vinegar
1 Tbsp orange zest
8 ounces fresh blueberries, organic where possible
2 Tbsp agave syrup
1 cup walnuts, ground
1/2 walnuts, roughly chopped
Crumb Topping:
3 Tbsp brown sugar
2 Tbsp flour
2 Tbsp soy milk
Dash of cinnamon
Garnish Pre-Baking:
1 cup fresh blueberries tossed in
1 Tbsp agave syrup
Optional: 1 tsp fresh grated ginger and/or a few dashes cayenne (for a sweet spice flavor addition)
Yoghurt Note: *You can also use blueberry flavor or plain flavor. If using plain, be sure to add an extra 2 Tbsp of agave syrup to your batter.
Method
Preheat oven to 180 degrees. Line muffin tins with paper cups or lightly spray with canola oil.
In a large mixing bowl, combine flour, salt, baking powder, cinnamon, sugar and flax seed.
Add in soy milk, yoghurt, apple cider vinegar, orange zest and optional ginger/cayenne. Mix well by hand.
Grind walnuts (into a dusty meal consistency), and fold the meal into the batter. Then fold in the roughly chopped walnuts. You can use raw or roasted.
Wash and pat dry your blueberries. Then toss them in your 2 Tbsp of agave syrup. Fold the agave-tossed blueberries into the batter.
Fill muffin cups, dot each muffin with 2-3 blueberries and a few drops of your crumb topping.
Place in oven to bake for 18-23 minutes at 180 degrees. Check center with a toothpick. Tops will brown when ready.
Serve: Eat, freeze or store on counter for up to 2 days. Muffins freeze and thaw very well.
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