My kids LOVE berries. I mean whats not to love? They taste great and are really good for you. They have tons of antioxidants to keep us healthy and feeling great. I choose to purchase organic berries because of all the pesticides and herbicides used in conventional farming. A great way to get organic berries at a better price is to buy them frozen. Kroger sells their Simple Truth brand of frozen blueberries and raspberries for a fraction of the cost of fresh berries.
Another benefit of frozen blueberries versus fresh is that the levels of vitamins and antioxidants in frozen are higher. This is because while they sit in your fridge they start to degrade. Freezing them preserves them in their fresh picked state. You can read more about this here if you are interested in the science behind it.
Making these muffins is simple. I like to make a batch on a Sunday so we can eat them for breakfast throughout the week (if they last that long). They are very tasty, my kids love them. They are great for a quick and healthy breakfast on busy weekday mornings. I have been using these Large Baking Cups by If You Care to line my muffin pan. They are amazing! Nothing sticks to them.
2 cups organic flour (whole wheat or all-purpose)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 TBS organic ground flaxseed
1 TBS melted coconut oil
1 large pastured egg
1 tsp vanilla
1/2 cup maple syrup
1/2 cup plain greek yogurt
1/2 cup almond milk
2 cups frozen blueberries and raspberries
The inspiration for these muffins was found on Amy’s Healthy Baking.
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