Blueberry & Brown Sugar Muffins made with Earth’s Own Cashew Fresh

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I told you they were hungry!

As the mom of two active and very hungry boys, there are a few things you can always find kicking around in my kitchen:

1. a mess (*I’m to blame, not my kids)

2. white bean dip (*click here for the recipe) and a ton of cut up veggies

3. a variety of homemade baked goods

When it comes to baking, I might be the only mom left on the planet who still uses (and admits it): butter, sugar and all-purpose flour.  Yup.  You heard it here first.  Truthfully, I think we live in a day where healthy eating has gone a bit too far.  Don’t get me wrong, I pride myself on feeding my family well.  We grow and eat our own kale (and a variety of other vegetables), we all carry refillable water bottles, and I can count on one hand how many times we eat meals outside of our home in a year (*my kids don’t own ipads/pods or phones either – we really do kick it old school in our humble chateau).

Now, just because I kick it old school with my pantry staples, does not mean I can’t add all the good grub that many boast, or should I say ‘post’ about.  You know those fb friends we all roll our eyes at (or at least I do!?) – the post goes something like this: “Today I made little Johnny: raw, vegan, gluten-free pancakes #NoSyrup #SugarIsTheDevil”.  My kids eat raw, vegan and gluten free often too, its called (get this…): an apple.  Or, in this case: fresh blueberries.

These muffins make a perfect on-the-go summer treat.  I encourage you to celebrate berry season and take advantage of fresh local blueberries (full of antioxidants, vitamin C and fiber ~ take THAT Johnny’s mom!!).  These muffins also contain my good-for-you seed mix (*see note at bottom), and a new favourite product/ingredient of mine (*click on title to learn more): Earth’s Own Cashew Fresh Beverage.  I’ve been a huge fan of Earth’s Own line of Almond Fresh Beverages for sometime now ~ Almond Fresh Coconut Beverage is our family favourite.  You can watch me make a delicious coffee house inspired post run, or breakfast on-the-go shake made with Almond Fresh Coconut Beverage here.

Grab the kids, roll up your sleeves and have some summer fun (*cooking = math, science & life skills!!) in the kitchen whipping up a batch of my blueberry filled muffins.

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Blueberry Brown Sugar Muffins.

Blueberry & Brown Sugar Muffins 

Most muffin recipes call for at least 1 1/2 cups (375 mL) sugar.  My recipe calls for half the amount as I like the ‘sweetness’ to come from the blueberries.  Enjoy!

3/4 cup (175 mL) brown sugar

½ cup (125 mL) softened butter

2 eggs

1 tbsp (15 mL) vanilla extract

2 cups (500 mL) all-purpose flour

¼ cup (60 mL) mixed seeds (*see note below)

1 tsp (5 mL) baking soda

2 tsp (10 mL) ground ginger

pinch ground cardamom and salt

1 cup (250 mL) Earth’s Own Cashew Fresh Beverage

2 ½ cups (625 mL) fresh local blueberries

Topping: 2 tbsp (30 mL) brown sugar + hefty pinch ground ginger. Combine with fingertips.

Preheat oven to 350 F (180 C).  Line a 12 cup muffin tin with large liners (I like Paper Chef Culinary Parchment Baking Cups – amazing product).  Beat together sugar, butter, eggs and vanilla.  Add dry ingredients and stir until combined.  Slowly stir in Cashew Fresh until evenly combined.  Fold in fresh blueberries.  Divide batter evenly between muffin cups (cups will be quite full).  Top each muffin evenly with brown sugar/ginger topping.  Bake in center of preheated oven for 25 minutes or until toothpick inserted in center of muffin comes out clean.  Makes 12 muffins.

*Note on the seeds:  Once every few weeks I go to a bulk food store, and buy equal amounts (approx 1 cup (250 mL) of each): flax seeds (I grind them at home), chia seeds (whole; they are porous = no need for grinding to absorb nutrients) and hemp seeds.  I put them in a large mason jar and shake (to combine), I then use/add my seed “mix” to our morning oats, smoothies and baked goods.  I am a huge believer in quality plant protein and healthy fats.  I find this is a super easy way to incorporate these nutrients into our diets.

DSC_1081Charmaine is a chef and recipe developer.  She is a regular guest on Rogers Daytime York Region, and food writer for Running Room Magazine sharing her love and enthusiasm for all things food and cooking.

Charmaine is a proud ambassador of Niagara Falls Women’s Half Marathon a celebration of Women & Fitness, come join in the FUN June 6th, 2016.  Hope to see many of you at the start line in 2016!  Click here to register.

Most importantly; Charmaine is the mother of two active boys, Tyler & Colgan.  Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

For more tasty recipes visit www.charmainebroughton.com

Twitter @runnercharb #RunCookSmile