Jul 28, 2015
Blueberry Overload Muffins ~ Plant-based, Gluten-free and Oil-free!
I’m back! Yes, I am. FINALLY, we are settled into our new home. Still much to do but I’m not in such a frenetic do or die mode anymore. So I can relax and create more recipes for you. Whew. Take a breath. Look at the view. And enjoy…
The weather has been so weird this summer, hasn’t it? Up on our mountain, the nights are still cool but very humid. As a result, just about every morning we wake up in a cloud! So this morning I thought it was perfect weather to do some baking and (smile) break in my new oven! Oh, yeah, baby! I finally got the range of my dreams. Gas with five burners and I’m in heaven. I love the lighting in my new house for photography, too. So I thought I would unabashedly show off my new countertops in a couple of the pictures below 🙂
These adorable muffins are so moist and soft. First time was the charm with this recipe. They are absolutely STUFFED with sweet blueberries and have a perfect crumb… you must try them!
- 1 cup tightly-packed, blanched almond flour
- ½ cup brown rice flour
- ½ cup sorghum flour
- 2 TBS tapioca starch
- 2 tsp baking soda
- zest of one organic orange
- 1 pint fresh blueberries
- 1 TBS ground flax + 3 TBS water
- ¼ cup pure maple syrup
- ¼ cup unsweetened applesauce
- ⅓ cup fresh orange juice (I just juiced the orange that I zested and it was the perfect amount)
- ¼ cup unsweetened plant-based milk
- Combine the flax with the water and set aside.
- Preheat your oven to 350° F.
- Prepare a 12-count muffin tin (lightly grease or use paper liners) and set aside.
- Mix all dry ingredients together.
- Combine all wet ingredients.
- Add the wet ingredients to the dry and mix well.
- Portion evenly into the muffin tin.
- Bake for 30 minutes. The tops of the muffins should be a light golden brown color when done.
- Remove and let cool at least 15 minutes IN THE TIN before removing. They are very fragile when hot.
|smiley face muffin–hahaha!|
Makes 12 scrumptious muffins. Enjoy!