My gorgeous BFF returned from her family Christmas in Victoria on the weekend with an abundance of blueberries which she had hand-picked at her Uncle’s farm in Gippsland. I hadn’t seen her in a few months, she’s been living in the UK and had headed straight to Victoria for Christmas before coming back home to Sydney, so you can imagine my joy when I opened my front door to not just my bestie, but also two massive freezer bags full of blueberries.
And boy are they GOOD blueberries; I’m talking sweet and juicy and packed full of flavour. Blueberries are chock-a-block with antioxidants so they are great for your immune system and some may argue also anti-ageing. They are often touted as a ‘Superfood’, which is just marketing speak for ‘this food is really good for you’. They also contain a long laundry list of vitamins and minerals, including vitamin C, selenium, zinc, iron and magnesium.
So, what does one do with 5kgs (slight exaggeration) of blueberries? Make teeny tiny blueberry muffins of course.
Blueberry muffins are generally packed full of refined sugar and butter, making them not so healthy, I swapped out the sugar for honey and the butter for grapeseed oil. I also made these little babies with almond meal instead of flour so they have the added bonus of being gluten free :)