Turmeric Granola Blueberry Muffins

We love turmeric in this family, but not everyone loves muffins. So once again I was left to enjoy these on my own, but they sure were good reheated with lots of butter! The pepper activates the curcumin in the turmeric, which is what makes it so good for you. It doesn't make it peppery so don't worry.

Turmeric Granola Blueberry Muffins

Dry ingredients
½ cup (50g) almond flour
½ cup (43g) rolled oats, use gluten free if intolerant
½ cup (65g) flour
1 tbsp arrowroot starch (or corn starch if no allergies)
¾ tsp baking powder
¼ tsp baking soda
½ tbsp turmeric (can cut back to 1 tsp if new to turmeric)
½ tsp freshly ground cardamom
¼ tsp sea salt
pinch fresh ground black pepper

Wet ingredients
⅓ cup buttermilk or yogurt
¼ cup olive oil or melted butter
¼ cup applesauce
1 large egg

A small container of blueberries, frozen or fresh

Granola topping
3 tbsp rolled oats
1 tbsp avocado oil
½ tbsp honey

Preheat the oven to 400°F. Line a muffin tin with paper liners or grease the wells with oil or butter. Add rolled oats to a food processor, blender, or spice grinder, and blitz quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, egg, and applesauce in another bowl and whisk to fully combine, then transfer to the mixing bowl with the dry ingredients. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit.