Turmeric Muffins 24

Mood-boosting breakfast turmeric muffins

Yield 12 muffins






  1. In medium bowl,  mix dry ingredients and set aside.
  2. In large bowl or bowl of stand mixer, combine all wet ingredients except blueberries. Mix on high until all ingredients are fully incorporated. 
  3. Stir in dry ingredients and mix until fully incorporated with no clumps of flour. Allow mix to sit for 30 minutes to an hour. 
  4. While batter sits, mix topping ingredients. After batter has settled, gently fold in blueberries.
  5. Preheat oven to 375 F.
  6. Spray muffin pan with cooking spray and fill each cup about 1/2 to 2/3 full. Sprinkle topping over batter.
  7. Bake for 25 to 28 minutes. 


Muffins can be stored in fridge, or frozen for up to three months and reheated as needed. 

Recipe by Grateful | at