Yeah! It is blueberry season. There are sweet fresh blueberries coming into season all over the state, so I just had to make some blueberry bran muffins. Unfortunately, this is not one that I have had an opportunity to convert to gluten-free yet, so we have slipped back into wheat flour for this little treat. You may want to try this delicious muffin if you have converted to gluten-free by choice and not due to health problems. The nutritional value of these little gems make adding a bit of wheat flour back into the diet for a short period of time a little easier.
- 1 1/4 cup SmartBran cereal (can be found in the wholefoods section of most larger markets)
- 1 3/4 cups unsweetened 100% apricot juice (I like the Ceres brand)
- 5 tbs flaxseed meal
- 1/4 cup raw shelled hemp seeds
- 1 cup wholewheat flour
- 1 cup unbleached white flour
- 1 tbs baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp cardamom
- 1/3 cup olive oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Preheat oven to 400 degrees. and prepare 18 muffin cups.
- In a small bowl, stir smartbran into 1 cup of juice and set aside for 15 minutes to soften.
- In a large bowl combine flaxseed meal, flours, hemp seeds, baking powder, baking soda, cinnamon, and cardamom.
- In a medium bowl, beat remaining 3/4 cups of juice, olive oil, maple syrup and vanilla. Add softened Smartbrand and beat for 30 seconds.
- Pour liquid mixture into dry ingredients. Add blueberries and stir until just blended.
- Divide batter among muffin tins.
- Bake of 17 – 18 minutes turning muffin tins 1/2 way through the cooking process.
- Cool for 10 minutes before turning muffins out on a rack.
- Serve at room temperature with some yogurt and fresh fruit.
- Freeze leftovers to retain freshness.