By Shirley Plant
Guest Writer for Wake Up World
Whether you pick your own, buy them at a farmers market or your local grocery store, these little bluish-black wonders are packed with healthy properties. Some like the small wild variety, while others prefer the larger cultivated ones. I personally love them both.
High in antioxidants, blueberries are also high in vitamin C and K. They contain what are called anthocyanins, which give them their purple hue which help protect against cancer and balance cholesterol levels. Relatively low in terms of their glycemic index, these little blue bundles also help to ward off urinary tract infections and memory loss.
Whether you like them in pies, cobblers, on top of your morning oatmeal, or in a smoothie, blueberries are simply a wonderful food choice. They are easy to freeze and that is why so many people buy them in large quantities at this time of year.
To freeze blueberries, simply wash them and lay them on a towel to dry. Once they are dry, lay them on a cookie sheet and put in the freezer. This way they freeze individually. Once they are frozen you can put them into freezer bags and pack them away in your deep freeze. Take them out when you want to make fresh blueberry muffins.
So today I would like to share my recipe for healthy blueberry muffins!
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Ingredients
2 cups spelt flour
2 tablespoons baking powder
2 tablespoons maple syrup or honey
1 teaspoon poppy seeds
1 cup rice milk or soy milk
4 tablespoons coconut oil
1 egg or egg replacer
Rind of 1 lemon
Juice of 1 lemon
A pinch sea salt
1 cup blueberries
Directions
Combine flour, baking powder, poppy seeds and salt in a large bowl.
Add in milk, egg, oil, sweetener, lemon zest and juice, and stir until moistened.
Fold in blueberries.
Spoon batter into lightly oiled muffin tins, and bake at 375 °F (190 °C) for 20 – 25 minutes.
Yields 12 muffins
Editor’s note: Wake Up World recommends the use of locally-grown, organic produce wherever possible.
Updated September 2014
About the author:
Diagnosed with Chronic Fatigue Syndrome and multiple food and environmental allergies 25 years ago, Shirley Plant learned through personal experience how hard it is to change your life for the better. With understanding, education and a keen interest in helping people find food alternatives to fit into their lives, Shirley has now developed an expertise and reputation in dietary design.
Shirley is the food editor for General Store Publishing House Inc. and the author of Finally… Food I Can Eat!, an inspirational dietary guide and cookbook for people with food allergies and food intolerance. She has also written articles for a variety of magazines, and held seminars on food allergies, cooking, and menu planning.
This article posted courtesy of the good folks at foods4betterhealth.com
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