Lunch: Blueberry Muffins

Recipe by Vera Kaltinick This classic breakfast treat gets a healthy makeover thanks to whole wheat flour and organic ingredients.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Blueberry Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/2 c. organic whole wheat flour
1 c. organic oat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1/2 stick organic sweet butter
1 c. organic date sugar
2 large organic free range eggs
1 tsp. organic vanilla extract
1 c. organic low-fat sour cream
1 1/2 c. organic blueberries
Organic ground cinnamon and organic evaporated cane juice crystals

Instructions

Lightly grease muffin tins and preheat oven to 400 degrees F.
Whisk together the whole wheat flour, oat flour, baking powder, baking soda, and salt in a medium bowl.
Cream together the butter with the sugar and beat until light and fluffy. Scrape down the bowl and add the eggs, one at a time, blending well after each addition. Add vanilla and sour cream and mix until just combined. Stir in blueberries.
Add the dry ingredients to the wet ingredients, 1/3 at a time, just until the batter is combined. Chill for 1 hour, or even better, overnight.
Scoop batter by 1/4-cup-full into prepared baking tins. Dust the tops with the ground cinnamon and cane juice crystals. Bake muffins for 22 to 26 minutes, until the tops are nice and brown.
Remove to a cooling rack for 5 minutes, then remove from tins.

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