I’ve been enjoying an afternoon tea time with my two boys every afternoon since “things get serious” out there. Inside our home, our lives have not changed much at all. I make breakfast for everyone, we do chores on the farm, our home school starts, we break for lunch and time outside, we finish our school work and then there’s more outside time, a walk with the dogs, evening chores, dinner and usually a movie. Our days are technically very such the same as they have always been, but something had shifted energetically in that it feels like we need a little extra comfort in our day. A pause, a break, something warm to drink and something sweet to eat. As I sip and relish a bite of something home baked and familiar, I feel grateful that I can enjoy these tastes, that I have a requirement for food, that I am here breathing in this benevolent planet and that I have this moment.
These blueberry muffins are not my usual recipe, stripped of sugar and filled with nourishing nutrients. They are the flavors I remember my Nana adding to her muffins – nutmeg and cinnamon. They are comforting and indulgent, apologetically so. Still, because I had to make them mine, they are gluten-free and dairy free. And I used coconut sugar because that’s what my hand pulled out of the pantry. But these muffins were all about looking forward to a deliberate pause in my day, a time to slow down and fill up. To take notice of my two children, growing bigger every day. To gaze out the window at March thawing into a promising green. To acknowledge the gifts I have been given, and to appreciate them with a heart full of gratitude.
Pretty Healthy Blueberry Muffins
DRY:
3/4 c. Gluten-free Flour Blend ( I like Bob’s Red Mill)
1/2 c. sorghum flour
1/4 t. sea salt
1 t. baking powder
1/4 t. baking soda
1/8 t. ground nutmeg
WET:
1/3 c. coconut oil, melted
2 T. coconut sugar or honey
1/4 c. applesauce
1/3 c. warm water
ADD:
1/2 c. frozen blueberries
TOPPING:
2 T. coconut sugar
1 T. sorghum flour
1/4 c. pecans, chopped
1/4 t. cinnamon
1 1/2 T. coconut oil, melted
Preheat the oven to 350 degrees and line a 6-muffin tin with liners.
Whisk the dry ingredients in a medium sized bowl. Add the wet ingredients and stir well to combine. Gently fold int he blueberries.
Spoon the batter into the muffin tins. Fill them up – these are gonna be big muffins!
Combine the topping ingredients in a small bowl and mix with a fork. Sprinkle over the top of each muffin.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
The Wisdom Ranch 