Blueberry Muffins - Amazing Almond Apricot! Recipes

Blueberry Muffins – Amazing Almond Apricot!

Warm Blueberry Muffins Start Your Day Right!

blueberry muffins

Fresh hot muffins are one of my favorites in the morning with a cup of coffee or tea, it’s stuff like that, that really makes me feel at home.

Is there anything better than fresh, warm blueberry muffins in the morning?

Sitting in your kitchen on a cool Autumn morning enjoying muffins fresh out of the oven with a nice hot cup of coffee?!?

I’m not sure what better way there is start a day!

There is no added sugar to these and they are made with as much ingredients that I was able to grow myself, which to me is a big bonus and the real reason that I garden, to eat stuff that is way better for me, taste better and really more satisfying all around. In this case I was only able to supply the berries & eggs.

Besides enjoying these on your deck or at your kitchen table these are great for when you are on the go and still want to eat healthy. They are great in lunch pails too!

“Banana and yogurt keep these moist, while the butter, ground almonds and oats make them filling. No added sugar means you’re getting the day off to a good start too.

Step 1

Heat the oven to 350 degrees Fahrenheit. Add the dried apricots with 4 tbsp. boiling water in a small blender and puree.

Step 2

Mix the flour and ground almonds in a large bowl. Stir in the baking powder, eggs, yogurt, almond butter, bananas and the apricot puree. Mix, then fold in the berries.

Step 3

Line 1 or 2 muffin trays with 10 paper cases and divide the mixture between them. Sprinkle over the oats and bake for 25 minutes, or until they are golden, risen and cooked through. You can eat these as soon as they are cool enough to handle or freeze them to eat another day, see step 4 and 5.

Step 4

Leave to cool for a few minutes in the tin, then cool completely on a rack. Wrap them individually in foil and freeze for up to 3 months.

Step 5

To eat, leave them out overnight to thaw (open the foil to stop them from turning soggy), or, to eat from frozen, heat the oven to 375 degrees Fahrenheit  and bake in the foil for 20-23 minutes until warmed through.

Ingredients:

Soft dried apricots chopped to make 3 tbsp

Wholegrain self-rising flour 1/2 cup

Ground almonds 1/8 cup

Baking powder 1/2 tsp

Eggs 2

Fat-free yogurt 1/4 cup

Smooth almond butter 1/4 cup

Bananas 2 very ripe, mashed

Blueberries 1/4 cup

Rolled oats for sprinkling” Post curated from: olivemagazine.com

Homemade Means More Than Made at Home

Making the things you love at home is great and a lot of fun! Stuff just taste better and has better feel when you make it yourself. But to me making the things I love with the things I grow redefines the word homemade for me.

Growing your own blue berries and raising your own chickens for the eggs, even though it’s just a small portion of the recipe, is really satisfying.  I am planning to grow my own oats, wheat, almonds, apricots and you certainly can, even where I live in Michigan, and will post that right here as I progress.

You can also substitute with any berry you prefer. Raspberries would be good for instance and I would say they are a little easier to grow than blueberries. The thing with raspberries though is they will spread and before you know it they have taken over! So just be sure to keep them trimmed back and pruned.

Another suggestion is blackberries, which are a lot like raspberries as far as how and where they’ll grow, but taste different.

I hope you are inclined to try growing whatever it is you love and get to enjoy the satisfaction of making the eats and treats you love from it. For me one of the things on the top of that list is blueberry muffins!

Of course you don’t have to grow anything and can buy every bit of the ingredients from your local grocery store, and you will still enjoy them. If you have limited space or are physically limited then none of this “grow it yourself” stuff really applies to you.

Are your favorite blueberry muffins? Or something else?

 

 

 

 

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