One day recently I was craving blueberry muffins something fierce. I haven’t had one in so long. I used to love them as a kid. I didn’t know how horrible the ones at the grocery store were for you, nor did I really care. I mean, they were sweet, moist and vanilla/blueberry flavor bombs. How could I NOT love them?
Now, since I’m much more conscious about what I eat, I do not get to enjoy muffins often. I love to make and eat them, though…I’d go as far as to say that muffins are one of my favorite food groups. Next to the noodle/rice group. ;D
I modified this recipe from my gluten-free cake recipe that I published last year for Vegan MoFo (which is coming up soon, everybody!). I wanted the muffin to be a little more nutrient-dense, so I added flax and some whole grain amaranth flour for extra fiber and healthy omega-3 fats. The resulting muffin is still light, fluffy and moist with a delicate buttery sweetness. It’s quite wonderful in the morning, I must say. Now, on to the good stuff…
Jumbo Blueberry Muffins
Yield: 6 jumbo/12 regular muffins
Gluten & refined sugar free; can be soy and nut free
- 1 cup gluten free AP flour (I used Bob’s)
- 1/3 + 2 Tb amaranth flour (can also sub another whole grain flour like brown rice)
- 1/3 cup coconut sugar
- 1/2 tsp stevia, opt. (if you like them sweeter)
- 1 Tb flax meal
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp xanthan gum
- 1/2 tsp ground cardamom
- pinch of ground nutmeg
- 1 tsp apple cider vinegar/lemon juice
- 1 cup non-dairy milk
- 1/3 cup melted non-dairy butter/coconut oil
- 1/2 tsp vanilla paste
- 1/3 cup frozen/fresh blueberries
Oven preheat to 325 F.
- Whisk all dry ingredients (except blueberries) in a large batter bowl.
- Melt the non-dairy butter/oil in the microwave and add to the dry ingredients.
- In a separate cup, measure out the non-dairy milk.
- Add the vinegar/lemon juice to the milk and let the mixture sit for 3-5 minutes.
- Add the milk mixture to the rest of the ingredients and stir to combine with a large wooden spoon.
- Fold in the blueberries.
- Scoop batter into your lined muffin tin, about halfway in each well.
- Bake the muffins for about 24 minutes, or until a tester comes out clean from the center of each muffin.