Real Live Blueberry Muffins

Once upon a time I lived in Japan and all I really wanted was a muffin. I’d find places called “Mr Donuts” and “Hot Cake Muffin” or “Big Poppa Cakes”. I’d see a muffin and I would buy it and inevitably be disappointed. Fast forward to several years later when I went gluten free. Can’t say I’ve had many great muffins in the past couple of years. I have the same feeling though: if I see a GF muffin I have to get it. And sadly, I am almost always disappointed. The same even goes for homemade. Until today.

I worked all weekend and now have a lovely and chilly Monday off. I decided what better way to relax than to bake. I also had a pint of blueberries that were awful. Yes, they are not in season. Yes, they were shipped from far far away. I decided, what the heck, let’s make blueberry muffins. The best part is that the texture is great. Very real live muffin-ey. I added a banana for extra moisture, but I bet this would be tasty without as well.

Blueberry Banana Muffins adapted from Gluten Free Goddess
1 cup GF rolled oats
1 cup almond milk (or soy milk)
1/4 cup butter (earthspread)
2 teaspoons vanilla
1/4 cup sour cream or yogurt
2 eggs, beaten
1/2 cup brown sugar
1 cup sorghum flour
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1/4 teaspoon xantham gum
1 cup blueberries
1 ripe banana, smashed

Topping:
2 Tablespoons oats
2 Tablespoons butter
4 Tablespoons almonds or walnuts
1 Tablespoon brown sugar

Preheat the oven to 400ºF. Grease 6 “jumbo” muffin tins. Heat the almond milk to warm. Pour over the 1 cup of oats and set aside. In a large bowl, beat together the butter, vanilla, sour cream, eggs, and sugar. Add the oats and milk.

In another bowl, mix all dry ingredients. Add the dry ingredients to the wet and blend until just amalgamated. Fold in the bananas and blueberries.

In a small bowl, mix together all topping ingredients with your fingers (rubbing the butter into the other ingredients). Pour the batter into the prepared tin and sprinkle the topping over each muffin. Bake at 400 for 22-25 minutes. Eat hot, warm, for breakfast or a snack.

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About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Recipes, Sweet and tagged , , , , , . Bookmark the permalink.

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