Blueberry Muffins

Blueberries... the antioxidant king!

Blueberries. We love them and one of my favorite fruits. Sweet, succulent, high in nutrients, and locally in season right now. Blueberries are among the most nutrient-dense out of all the berries and are believed to contain the highest antioxidant capacity of all fruits and vegetables. Antioxidant rich foods are super important as they are proved to protect our bodies from the damage of free radicals, the unstable molecules that can damage cellular structures, our DNA, and contribute to aging and diseases like cancer. Add fiber, vitamin C AND K to the list (and others not listed), and you have one super berry. Yay for these bursts of goodness! 

Given the copious amount of blueberries we recently brought home, I woke up this morning thinking of having a go at muffins. What's the worse that could happen given my challenging baking abilities?! Some people are naturally good at baking; Me? I am naturally good at cooking. That's the reality and I am okay with it. For some reason I find baking so challenging, yet, I keep trying. Sucker for punishment?! Perhaps. The great news is that I am having fun and learning along the way. I aspire to become the one in the family that makes a mean super healthy cookie, for my daughter's sake at least, or in this case, a tasty blueberry muffin. Ha! 

I am happy to report that these blueberry muffins turned out amazing. Ava loved them and they were a huge hit with my husband, who loves blueberry muffins. Apparently blueberry muffins are his favorite (I had no idea!). Like I said, always learning new things.

Here's to the love of blueberries!

Makes 12 standard size muffins

5 tbsp Butter , softened
1/2 cup Honey
1 Large Egg
3/4 cup Creme Fraiche (Bellwether Farms)
1 tsp grated lemon zest
1 1/2 cups Whole Wheat Flour (or all-purpose if preferred)
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt
1 cup Fresh Blueberries 

Preheat oven to 375°F.
In a bowl whisk softened butter and honey until light and fluffy. Add egg, whisk. Add creme fraiche and lemon zest and whisk until all wet ingredients are mixed well. In another bowl, combine, flour, baking powder, baking soda, and salt. Mix dry ingredients and then slowly add to the wet ingredients. You want to add it slowly to prevent clumping. You can use a sifter if you have one and slowly sift dry ingredients into the batter, mixing until all combined. The batter will be quite thick which is what you want. Gently fold in the blueberries. Once completed you can fill your muffin tray by filling each cup to about 3/4 full. It should be the perfect amount of batter for the 12 cups. Some muffins may be slightly larger than others but that's only if you are a non-baker like me ;)

Bake for 25 minutes, the tops will become golden (Be sure to test the center of the muffins to make sure they come out clean - blueberry ok). Let cool slightly. I say slightly as I recommend the first taste be warm - break open and enjoy with your favorite butter. Yum.


Fresh Pressed Apple, Beet, Carrot, Lemon, and Ginger Juice

An Aphrodisiac Brain Booster!

Do you like to indulge your taste buds with layers of sweet, tangy, and a bit of heat? If so, this fresh pressed juice is a must for you. A perfect combination of flavors and health benefits that quickly, and powerfully, deliver nutrients to your body. As you can see in the photo, Ava loves it! Of course, it is not the wisest choice of fresh pressed juice to have with a toddler given its potential mess factor and staining capabilities (thanks to the amazing beets), but that just means we have a few more wipes on hand and an extra long bath that day.

Below is the recipe for this fresh pressed juice that will energize you (you will seriously feel your body tingle with gratitude) and leave you wanting more!


1 Large Beet
1 Large Apple (Fuji or Gala variety work well)
2 Medium Carrots
1 Medium Lemon
1 -2 Inches of Ginger

In your juicer, put all ingredients through and viola! You may need to adjust to your taste should you prefer a more sweet, sour, or heated blend.

Roasted Almond Coconut Granola

A great way to get your Omega 3’s!

Breakfast! A bowl packed full of goodness. Shown above is organic everything and one favorite way to start our day. Strauss Plain Yogurt, Blueberries, Ava + Mum's Roasted Almond Coconut Granola, Nutiva's Hemp hearts, and a nice drizzle of Dark Amber Maple Syrup.

If you are a granola lover, below is the recipe for our Roasted Almond Coconut Granola. I have experimented with the ingredients in the past but always come back to this one as it seems to be a winner in our family every time. 



1 cup of Whole Roasted Almonds (Whole or Sliced depending on preference)
1 cup of Unsweetened Coconut Flakes (Bob's Red Mill)
1/2 cup of Honey or Dark Amber Maple Syrup
2 1/2 cups of Rolled Oats (Bob's Red Mill Gluten Free)
1 tsp of Cinnamon Powder (or more depending on preference)
1/2 tsp Sea Salt (Optional) 
2 tsp of Vanilla Extract
1/4 Coconut Oil (Nutiva)

Combine almonds, oats, coconut and cinnamon in a bowl. Melt coconut oil in small pot on low. Once liquid, add honey and vanilla and then mix into the almond and oat mixture. Mix well.

Pour into a baking sheet or pan and spread mixture evenly. Bake in oven at 350F for a total of 30 minutes making sure you mix the granola at the 15-minute mark. You will know when it's done as you will have a nice golden looking batch of granola.