Blueberries are the superfood of the universe. They are chocked full of anitoxidants and nutrients. They taste deliciously tart and sweet. Better yet, they've just come into season at the .
Blueberries can be found at several different stands at the market. A pound will only set you back about $5—a real bargain when it comes to this highly coveted berry.
While blueberries are great eaten by the handful all on their own, they are famous for being made into pancakes and muffins. This recipe for blueberry muffins keeps all the deliciouness, but takes out most of the unhealthy fat and sugar.
Walnuts are added to the mix for protein, healthy fats, and great nutty flavor. Whole grains replace white flour, while olive oil and agave syrup round out this recipe, making these muffins the perfect breakfast food.
Blueberry Walnut Muffins
Makes 8-10 small muffins
- 1 cup cornmeal
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup almond milk or rice milk
- 1/4 olive oil
- 1 teaspoon vanilla
- 2 tablespoons agave nectar
- 1 egg
- 1 cup fresh blueberries (out of season, frozen will suffice)
- 1/2 cup walnuts, chopped
- Preheat oven to 425ºF.
- In a mixing bowl, combine the flour, cornmeal, baking powder and salt. In a separate bowl, whisk the egg and then combine with the wet ingredients (vanilla, almond milk, oil) and whisk together. Add the wet ingredients to the dry, stirring to combine, but be careful not to over-beat the mixture.
- Add the blueberries and walnuts and fold them into the batter.
- Oil a muffin tin and spoon the mixture into it, filling each spot.
- Bake for about 20 minutes or until the muffins are golden brown. Enjoy!
Buy your ingredients at the West Hollywood Farmers' Market, held every Monday (rain or shine) from 9 a.m. to 2 p.m. at , 1200 N. Vista St.