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Blueberry Super Power Muffins

Posted on May 31, 2022May 31, 2022 by Jen

Do You Know the Muffin Woman?

A Bit of History:

I happen to know the muffin woman very well, as she is my great-aunt Carol. As a child, whenever we visited her home she always made me blueberry muffins, which I considered her secret super power. Each time I enjoy one of these delectable treats, I think of my auntie and how amazing food memories are. My recipe today for Blueberry Super Power Muffins, honors not only my Aunt Carol, but also packs a powerhouse of nutrients to keep you fueled in your super endeavors.

Recipes for quick bread muffins (not containing yeast) date back to the 1800s, but I guarantee these muffins won’t last long in your house!

About the Recipe: Blueberry Super Power Muffins

Personal notes aside, blueberries boast their own super power with a mega amount of antioxidants. Antioxidants neutralize free radicals in our bodies that cause damage to our DNA, thereby assisting in disease prevention. In addition to blueberries, my muffin recipe incorporates super foods like whole grains (oats, wheat berries or gluten-free wheat flour, and quinoa) and flax. Most quick bread muffins are loaded with refined sugars and fats. In lieu of eggs and butter, un-sweetened apple sauce binds these delicious muffins together. Blueberry puree or jam if you prefer and honey provide a little extra sweetness. (Please note, I have not tried this recipe with maple syrup or other vegan sweeteners. If you give it a whirl, let us know in the comments.)

This recipe requires mere minutes to mix together and bakes in 40 minutes. Better yet, the muffins store well in the refrigerator and freezer! When you need a snack or a quick breakfast, simply re-warm or serve at room temperature.

Gluten-free Blueberry Muffins

Blueberry Super Power Muffins

Plant-based, gluten-free adaptable, oil-free and packed with whole grains and fruit. These muffins are great for a quick grab and go breakfast or snack and will keep you fueled. Easy to make and store well in the refrigerator or freezer!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine American
Servings 24 muffins

Equipment

  • 2 muffin tins

Ingredients
  

  • 3 cups oats (use gluten-free if desired)
  • 1/2 cup wheat berries or gluten-free wheat flour
  • 1/2 cup cooked quinoa or quinoa flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 2 tbsp ground flax seed (use gluten-free if desired)
  • 1 orange juiced (approximately 1/3 cup to make flax egg)
  • 1/3 cup unsweetened apple sauce
  • 2/3 cup honey
  • 2/3 cup blueberry or mixed berry jam (for lower sugar muffins use fruit puree)
  • 3 cups fresh or frozen blueberries
  • 1/4 cup water

Instructions
 

  • Preheat oven to 350 degrees F.
  • Line 2 muffin tins with silicone muffin liners or foil muffin liners.
  • Combine flax and 1/3 cup of orange juice in a cup and let stand 5 minutes to create a flax egg.
  • In a blender process wheat berries if using until you have a smooth flour.
  • Combine oats, ground wheat berries or gluten-free wheat flour, quinoa, baking soda, salt, cinnamon, flax mixture, honey, jam, applesauce, blueberries, and 1/4 cup of water in a large bowl. Stir to combine.
  • Scoop 1/4 cup of mixture into each muffin cup. Bake for 40 minutes.
  • Allow to cool completely before removing muffin liners.
  • Store in refrigerator or freezer. Reheat if desired before serving.
Keyword easy blueberry muffins, gluten-free blueberry muffins, healthy blueberry muffins, oil free blueberry muffins, plant-based blueberry muffins, ultratruffle blueberry muffins, ultratruffle super power blueberry muffins, whole grain blueberry muffins

Looking for some other great breakfast ideas? Try these Ultratruffle favorites:

Easy Strawberry Fruit Bars

Sheet Pan Pear Pancakes

Citrus Raspberry Poppyseed Muffins

One-Bowl Pumpkin Nut Breakfast Cookies

Strawberry Mint Basil Cucumber Salad

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Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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