Blueberry and Walnut muffins

The weather here in Christchurch has been playing up lately (to say the least) and my favourite clothing stores are already stocking coats, jackets and everything in long-form: sleeves, pants, socks etc. So for my Sunday baking I thought it appropriate to use blueberries one last time. You know, before they all disappear from our supermarket shelves and I need to flavour everything with pumpkin – which isn’t necessarily a bad thing but yeah. I think it goes without saying that they’re delicious but they’re also naturally free from gluten, refined sugar and dairy. Meaning they’re the ideal healthy treat for morning/afternoon tea or whenever you feel like a muffin-break minus the excessive sugar/calories.

the creamy top of a can of coconut cream 
3 free range eggs
1/4 cup oil (i used coconut)
1/4 cup honey or maple syrup
1 cup wholemeal flour (use rice flour if GF)
1 1/2 cup almond meal 
1 tsp baking soda
1 tbsp apple cider vinegar
1 cup fresh blueberries 
1/2 cup raw walnuts 

Preheat oven to 160C

Place all ingredients except blueberries and walnuts in a food processor and whizz until combined

Turn your food processor off if wanting to avoid unnecessary accidents and using a spoon carefully mix in the blueberries and walnuts

Divide batter between a greased muffin tray

Bake for about 20-25 minutes.

Let cool before nomnom

Serve with a cuppa of your fave hot beve and take some time out! It’s Sunday for crying out loud.