Turn ripe blueberries into tempting gluten-free muffins.
The key to these muffins is using a good gluten-free flour mix that’s designed to replace all-purpose wheat flour. For that reason, if you’re not looking for something gluten-free, you can use this recipe and use that same all-purpose wheat flour if that’s what you have in the house.
- 1 3/4 cups all-purpose gluten-free baking flour
- 1/2 cup rolled oats
- 1/2 cup plus 1 tablespoon granulated sugar (divided)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 2 eggs
- 1 cup plain unsweetened almond milk or milk of choice
- 1/4 cup unsalted butter melted and cooled slightly
- 1 cup blueberries
- 2 tablespoons rolled oats
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 1 tablespoon hemp hearts
- Preheat an oven to 400°F.
- In a large mixing bowl, combine the flour, oats, 1/2 cup of the sugar, baking powder, cinnamon, ginger, and sea salt. In a smaller bowl, whisk the eggs. Add the almond milk and butter, and combine. Gently fold the wet ingredients into the dry, stirring only to just combine. Gently fold in the blueberries. Rest the batter for 30-60 minutes in the fridge to allow the oats and the flour to hydrate.
- Mix the rolled oats, sunflower seeds, sesame seeds. hemp hearts, and the remaining tablespoon of sugar in a small bowl.
- Line a muffin tin with paper muffin cups. Spoon the batter into each tin, filling nearly all the way. (Gluten-free muffins won’t rise as much.) Top each muffin with about 1 teaspoon of the seed mix.
- Bake until a toothpick inserted comes out clean, about 25 minutes. Allow to cool in the muffin tins for about 15 minutes, then remove from the tins and allow to cool completely, at least one hour. With gluten-free muffins, cooling completely to room temperature is imperative.