Wild Blueberry Immune Muffins with Whipped Honey Butter
I grew up spending many a weekend in an eatery called Souplantation. My favorite item? The blueberry muffins with whipped honey butter. This recipe is an ode to those heavenly childhood moments, with an immune-reviving twist.
These gorgeous wild blueberry muffins are packed full of antioxidants and one of my all-time favorite adaptogens: Astragalus. A secret immunity boost, each muffin packs enough nutrients to give you healthy, robust, and harmonious immune support. Astragalus does more than just protect you from the seasonal cold or newest virus; it also acts as a powerful skin protectant. It is a natural guard against UVB sunshine, adds hydration, and encourages collagen rebuilding. It’s ideal for you, my beauty-loving, body-sensitive friends! I recommend pairing with a quick scramble or two jammy eggs to get your ideal protein balance, and you’ll be set for the day!
To complete my childhood love, I’m pairing it with a lovely local honey-infused whipped butter! Local honey inoculates you with the pollen and nectar of seasonal plants, allowing you to have a better immune response to the transitional seasons of spring and fall.
If using adaptogens in your baking is new, this is the perfect place to start. Treat it like flour and mix it straight into the dry ingredients. You can find ground astragalus from local co-ops like Frontier or herbal companies like my favorite, Starwest.
RECIPE
macros
3g protein ~ 17g fat ~ 15g carbs
per muffin
makes 12 muffins
Ingredients
½ cup Astragalus Powder
1 cup Almond Flour
¼ cup White Rice Flour
¼ cup Cassava Flour
½ tsp Baking Powder
¼ tsp Celtic Sea Salt
¼ tsp Cinnamon
½ cup Extra Virgin Olive Oil
½ cup + 1 tbsp Local Raw Honey
1 tsp Vanilla Extract
2 Eggs, pasture-raised
1 cup Wild Blueberries, organic frozen
Butter, organic grass-fed
Maldon Sea Salt
Instructions
Preheat oven to 350 degrees.
Whisk all dry ingredients together, and in a separate bowl, whip your eggs.
Add all wet ingredients to the eggs, then mix dry and wet all together.
Pour into muffin tins
Add 1 tsp of blueberries and swirl into the dough, then add another tsp and press in, just on top.
Bake for 20-25 minutes or until golden and a toothpick comes out cleanly.
Store in fridge or freeze for long term keep. Retoast in oven
To make your whipped honey butter, soften 2-3 tbsp of rich grassfed butter in the oven, should already be warm from the muffins. Don’t let it fully melt, just relax.
Add to a food processor and then pour in 1 tbsp of raw local honey. Pulse until well mixed. Add sea salt as desired.
I like to finish it with a sprinkle of Maldon finishing salt as well for a salty crunch, just a pinch, shmear all over your warm muffins! 🤎
