These delicious anti-inflammatory blueberry muffins are definitely worth trying! I love muffins, they are easy to make and great for breakfast. Now a lot of people think that muffins won’t taste good if made with low-calorie healthy ingredients but maybe this one will change your mind.
Dealing with inflammation can be very frustrating especially when you are doing all the right things and eating all the right foods. I’ve been battling RA for over 3 years now and it’s not fun that’s why I’m always in search of recipes to try.
Now, maybe if I took the pills the doctor prescribed, I wouldn’t be on the hunt so often but I just hate pills and believe that food is medicine.
I actually tried this blueberry muffin recipe and liked it a lot a while back so let me know your thoughts in the comments below.
If you don’t know what inflammation is, here’s a quick breakdown: Inflammation is the body’s way of telling you that something is not right. You have an invader that the immune system needs to get rid of.
Now inflamamtion is not always bad and usually goes away after it does its job. That said, when it lingers in the body longer or is caused by autoimmune diseases like arthritis or rheumatism, it starts to attack parts of your body like joints, muscles, tissues, and even internal organs.
That’s why it’s important to get rid of it and the best way to do so is by changing your diet and lifestyle! Okay, enough of that, here’s your recipe!
Ingredients for 12 servings | Cooking & Prep Time 40 mins |
- 1 cup of fresh or frozen blueberries (if frozen, let it thaw completely)
- 2 cups of organic almond flour (use organic brown rice flour if allergic)
- 3 eggs
- 1 teaspoon of pure vanilla extract
- 1/4 cup of organic almond milk
- 1/2 cup of pure maple syrup
- 2 tablespoons of coconut oil (melted)
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 1/2 teaspoon of sea salt
Preparation:
Preheat your oven to 350 F, oil your muffin tray with coconut oil or non-stick cooking spray, and set it aside. In a bowl mix all of your dry ingredients and set aside.
In another bowl, add the eggs, coconut oil, milk, vanilla extract, and maple syrup, and mix until well combined. Mix the dry ingredients into an even mixture and fold in the blueberries.
Transfer the batter to the muffin tray and evenly fill them up 2/3 full and place it in the oven. Bake for 25-30 minutes or until done.
To test if the muffins are cooked, use a small wooden stick and prick it in the middle, if it comes out dry, your muffins are done.
Set it aside to cool completely and enjoy!
Note: This recipe can be made using any berry of your choice. You can also mix the batter in a food processor to get a fluffier muffin. Also, if you are using frozen berries, let them thaw first, or else the muffins will come out mushy. (thanks to a reader who tried it and shared her experience)
Other muffin recipes for inflamamtion:
- These Anti-Inflammatory Oatmeal Muffins Are The Best!
- Healthy Anti-Inflammatory Sweet Potato Muffins
- Healthy Anti-Inflammatory Banana Muffins
Anti-Inflammatory Blueberry Muffins Nutrition Facts
Each serving of this recipe contains 113 calories | 7% total fat | 13% saturated fat | 14% cholesterol | 9% sodium | 13g total carbs | 4% dietary fiber | 10g total sugars | 2.6g protein | 8mcg vitamin D | 1% calcium | 4% iron | 1% potassium
Pro Tips:
After baking your muffins, remove them from the oven and immediately turn them upside down to cool. Cover them with a clean kitchen towel so that they get more volume and prevent mushy bottoms. also, make sure all your ingredients are at room temperature before you start mixing.
Are Blueberries Good For Inflammation?
Absolutely! Blueberries are anti-inflammatory and contain over 13,000 antioxidants putting them at the top of the superfruits list!
They help reduce chronic inflammation thanks to flavonoids and anthocyanins. Drinking blueberry smoothies or snacking on them daily can help eliminate free radicals as well.
The best part about this fruit is that you can eat up to 2 cups daily without worrying, 1 cup contains just 80 calories and 4 grams of fiber which is great for digestion.
Other Ingredients Used In This Recipe
- Almond milk contains a healthy dose of vitamin E which reduces inflammatory markers. [source]
- Coconut oil does help lower inflammation but it must be 100% organic coconut oil. [source]
- Cinnamon stops and reduces the production of inflammatory molecules. [source]
How To Store Your Muffins
There are 3 ways to store leftover or large batches of homemade muffins. 1. You can keep it at room temperature on your kitchen counter in an airtight container for up to 4 days. Just make sure your muffins are completely cooled and line your container with a paper towel before you do.
2. You can freeze your muffins for up to 3 months. Just wrap each muffin in aluminum foil or place them in a single layer in a freezer bag.
3. Lastly, try your best not to keep muffins in the fridge but if your muffins contain ingredients like cheese or meat, you can keep them there for up to 6 days.
Conclusion
Are you going to try these muffins? Let me know how they turn out in the comments below! You can find me on Pinterest for more awesome recipes and weight loss tips. Until next time, stay awesome mama!
