Breakfast, Muffins

Blueberry Hemp Muffins


Blueberry Hemp Muffins

On days when I have the energy, and hallelujah when I do, one of my favorite things to make for breakfast is muffins. I just love the varieties muffins have to offer, so many options to get my hands dirty in the kitchen with  =)

There is just something about the traditional muffin that is so inviting and comforting, don’t you think? These blueberry muffins are not so traditional but are yummy and nutritious. I added hemp seeds to my blueberry muffins, since they’re ridiculously healthy I try to incorporate it into my food as much as I can. Hemp seeds are high in protein, Vitamin E, omega 3 fatty acids, and amino acids. In fact the super nutritious little seeds contain all 20 amino acids, including the 9 amino acids our body can’t produce on it’s own. (Go ahead, read more on the nutritional benefits of glorious Hemp Seeds here.)

Delicious, highly nutritious, and a great way to start any day, these muffins turned out pretty splendid I must say!

Healthy Blueberry Muffins - Vegan + Gluten Free

Blueberry Hemp Muffins

Vegan, Gluten-Free, Refined Sugar-Free, Soy-Free, Grain-Free optional

Yield: 4 Muffins

1 cup gluten-free flour 
{i’ve made these with gf oat flour, rice flour, almond flour, gf all purpose flour/blends all with success}
1/3 cup hulled hemp seeds 
1/4 tsp baking soda
1/4 tsp salt
1 banana, mashed
1/2 cup coconut nectar, brown rice syrup or maple syrup
1/4 cup extra virgin coconut oil
1 tsp pure vanilla extract
1/2 tsp apple cider vinegar, or fresh lemon juice
3/4-1 cup fresh wild blueberries (non-wild variety works just fine too)


*Note on flour: The photo at the beginning of this post are muffins made with gluten free oat flour, the muffins in the to the right of this text, and just above were made with almond flour. I’ve tried gluten free all purpose flour, brown and white rice flour which all worked out just as well. I found the almond flour to be very moist and fluffy, the oat Flour, more dense and chewy, and the all purpose right in the middle.


Preheat oven to 350°.
In a medium bowl mix together all your dry ingredients.
In a large bowl mix together your wet ingredients.
Add your dry ingredients to wet and mix until just combined (making sure not to over-mix), folding in your blueberries last.
Ladle your batter into a lined muffin pan filling cups 3/4 of the way.
Bake for 20 minutes, or until toothpick comes out clean.
Allow to cool for about 30 minutes in pan. Enjoy!


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