The first time I tried a homemade blueberry muffin with real blueberries I hated it. The blueberries were so tart! I was comparing them to the little sugar pellets that I had come to know and love in boxed muffin mixes and those sugary mini muffin pouches.
The first time I tried making my own homemade blueberry muffins with real blueberries they turned purple. Which was fun in a Heffalump kind of way, but not what I wanted.
The first time I made raw blueberry muffins was just a few days ago, and I was amazed by the result. Just an hour in the dehydrator made these little guys taste, and even more importantly feel, so much like classic, baked muffins. They taste great without being dehydrated as well, but there is something about a slightly warm muffin that is divine.
I used dried blueberries in these muffins because I love their concentrated flavor, and their mini size fits best in these mini muffins.
Raw Blueberry Mini Muffins
1/2 cup buckwheat groats (preferably soaked and dehydrated)
1/4 cup unsweetened shredded coconut
2 TBSP flax seeds
2 TBSP coconut oil, melted
3 TBSP agave
1/4 tsp vanilla bean powder or vanilla extract
1/8 tsp salt
1/2 tsp lemon juice
3 TBSP dried blueberries
- Add the buckwheat groats, coconut, and flax seeds to the dry container of the blender and grind until it forms a flour.
- Pour the dry mixture into bowl, and add the remaining ingredients.
- Mix with a spoon or your hands.
- It should stick together if you squeeze it in your hand. If it seems too dry you may need to add a little bit of water.
- Roll the dough into balls and press into a mini muffin pan lined with paper liners.
- Refrigerate, or for a real muffin experience dehydrate for an hour at 115 degrees. Alternatively you could “bake” them in the oven (not raw) if you don’t have a dehydrator for about 25 minutes at 200 degrees.