Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Wild blueberry muffins

The­se are glu­ten-free, dairy-free, and egg-free muf­fins with the power of wild blueber­ries. They con­tain much more nut­ri­ents, anti­oxi­dants and heal­ing pro­per­ties than cul­ti­va­ted blueber­ries. Wild blueber­ries are to the liver what breast milk is to a baby. 

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Ingre­di­ents for 12 wild blueber­ry muffins:


Pre­heat the oven to 180 degrees. Line a 12-por­ti­on muf­fin tin with paper cases or grease well. Put aside.

First, whisk tog­e­ther the dry ingre­di­ents in a medi­um bowl, i.e. the oat flour, brown rice flour, coco­nut blos­som sugar and bak­ing powder.

In ano­ther bowl, add almond milk, app­le­sauce, coco­nut oil and vanil­la. Whisk until a uni­form mix­tu­re forms. Pour the wet ingre­di­ents into the dry ones. Mix until ever­y­thing is well mixed in and free of lumps. Final­ly, fold in the wild blueber­ries until they are dis­tri­bu­ted throug­hout the dough.

Divi­de the muf­fin bat­ter even­ly into the 12 muf­fin cups. Bake for 22–26 minu­tes until the sur­face is brow­ned and a test with a tooth­pick shows that no dough is sti­cking to the toothpick.

Allow to cool in the tins for 5 minu­tes, then turn out onto a wire rack and allow to cool com­ple­te­ly. Best enjoy­ed the day of bak­ing and stored in an air­tight con­tai­ner until rea­dy to use.


Pho­tos: Maar­ja Urb

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Picture of Astrid Späth
Astrid Späth 
Astrid Späth has been enthu­si­a­sti­cal­ly imple­men­ting this life­style for hers­elf and her fami­ly sin­ce 2019. It is a chall­enge for them to mas­ter the dif­fe­rent needs and wis­hes of the fami­ly mem­bers in culina­ry terms, which they do bet­ter and bet­ter as their know­ledge increases. 
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Wild blueber­ries

Save 5 % on wild blueber­ries from Cana­da with cou­pon code: SELLERIESAFT

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