Oh….the muffin saga continues. What shall I make for summer snack time?  Turning to my trusty muffin recipe I try a new version that somehow, I never seem to make: blueberry. Knowing I will get a similar texture to the cranberry blueberry I have made before, if I use the same easy to dump together recipe. So easy: I think I can almost do it in my sleep! That’s why these fruity muffins are often my go-to baked snack; they can be quickly thrown together, a dependably yummy and it is simple to vary the flavor depending on what fruit is available. I mention all this that so you can feel comfortable making your own version of them.  They are always tasty and far cheaper and healthier than GF muffins you can buy.

I used fresh blueberries but frozen from the freezer works great.

The streusel topping is optional; it ensures that they look gorgeous and adds an extra layer of flavor. I didn’t use it this time but include it as it is a great option.  There are walnuts in them to, so you get some really great nutrients from the fruit, oats and nuts.  Not much guilt in eating one of these treats! You can swap the white sugar for coconut palm sugar like I did; it barely raises my blood sugar.  I love how healthy these muffins are and the envious looks people give me when I chow down on one as they eat some noxious bag of salty/sugary snack full of preservatives and who knows what. People are envying ME and my GF treat…Love It! Much better than the pity party I sometimes face when people hear what I can’t eat anymore.

As always, I taste tested a muffin from the batch while they were still warm out of the oven: at the moment of perfection.  This version is up there with the cranberry blueberry muffins I am addicted to.

It is smart to freeze any you won’t eat in two day’s time; a zip lock freezer bag works great. They last 3-4 weeks in the freezer.

Blueberry Muffins

2 cups brown rice flour mix (see below)

2/3 cup granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp. xanthan gum

¼ tsp. salt

1/2 tsp cinnamon

1 1/3 cup fresh or frozen blueberries

1/3 cup chopped walnuts.

2 large eggs

½ cup milk, 1 or 2 percent

½ cup canola oil

Optional Topping: Mix the following in a bowl, make sure the butter is in tiny pebbles; use your fingertips to blend.

½ cup rolled oats

¼ cup brown sugar

2 tbsp. almond meal

1½ tbsp. butter

¼ tsp. cinnamon

——-

Directions: Heat your oven to 375 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 14-16 muffins.  I got 15 when I made them.

Mix all dry ingredients in bowl of stand mixer or big bowl Add fruit and walnuts; stir to coat them with dry mix.  Combine milk and oil.  Beat in eggs, add vanilla.  Add liquids to big bowl; stir just until blended.  It is a very thick batter. You could add another tablespoon or two of milk if it seems too thick to your mind.

Fill muffin pans 2/3 full.  I use a big serving spoon and fill the spoon about half way to dump in each muffin space. Sprinkle the top with the topping. Press it in a bit so it won’t all flake off after baking. Bake 21-23 min until golden brown. Do not over bake or they will taste dry.  Remove immediately from the pans and cool on a rack.  They freeze well for a few weeks, if they last that long.  Keeps in fridge (well wrapped) or an airtight cookie jar for 2-3 days.

Brown Rice Flour Mix base mix 

(This mix is the same as King Arthur’s basic gf blend) [Not their measure for measure blend!!]
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour