Blueberries are often labeled a super food because they are low in calories and incredibly good for you, and they fit perfectly into an anti-inflammatory lifestyle. They are sweet, colorful and can be enjoyed either fresh or frozen. Because eating blueberries can help lower blood pressure, promote digestive health, reduce the risk of heart disease and fight cancer they are a perfect addition to your anti-inflammatory lifestyle. The blueberry is celebrated throughout July, at the peak of it’s harvest, during National Blueberry Month.
In honor of Blueberry Muffin Day on July 11, we wanted to share this anti-inflammatory blueberry muffin recipe.
Anti-Inflammatory Blueberry Muffins
- 2 cups almond flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- ¼ cup ghee or coconut oil, melted
- 1/3 cup honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1 ¼ cups blueberries + extra for top
- Preheat oven to 350°F and line 12 muffin cups with liners.
- In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg and salt until well combined. Set aside.
- In a medium bowl, whisk together the eggs, ghee, honey and vanilla extract.
- Add the wet ingredients to the large bowl of dry ingredients and combine well. Fold in the blueberries.
- Pour batter equally into the 12 muffin cups. Sprinkle additional blueberries over the top if desired.
- Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted into the muffin comes out clean.
- If you do not have muffin cup liners, spray each cup with non-stick cooking spray.
- For variety, try this recipe with raspberries, blackberries or any other berry you desire.
- If you like poppy seeds, add 2 tsp poppy seeds to your dry batter mixture.
- For fluffier muffins, add all ingredients (except the blueberries) to a food processor and blend until smooth, about 30 seconds. Fold in blueberries after batter is completely blended.
We can’t leave you with just one blueberry recipe so let’s finish with these healthy, delicious, simple blueberry recipes for your anti-inflammatory lifestyle as well!
- 1 cup blueberries (fresh or frozen)
- 2 Tbsp walnuts
- 1 cup almond milk
- 1 tsp pure maple syrup
- 1 tsp cinnamon
- 2 tsp chia seeds
- 6 ice cubes
- Add all ingredients to a blender and blend until smooth.
- Enjoy immediately.
- Never forget how versatile smoothies are. Try adding a banana or other berry varieties to the smoothie. Add some spinach to get in your greens or add some carrot for a sweet taste. Replace the maple syrup with honey if that’s what you have on hand. Trade in the walnuts for almonds if that’s what’s in your pantry. Go for something different every time you make a smoothie.
- If using frozen fruit, there is no need to defrost. Simply add the frozen fruit to the blender in place of a couple of ice cubes.
Blueberry Balsamic Vinaigrette
- ¼ cup fresh blueberries
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- Stevia to taste
- Place blueberries in a small saucepan with just enough water to cover the bottom of the pan. Cook on medium low heat until berries are just soft and thickened.
- Pour the berry mixture into a blender. Blend on high, combined with the oil and vinegar. For a sweeter flavor, add Stevia to taste. Allow to cool.
- Store in a covered container in the refrigerator for up to 1 week.
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