There’s nothing quite like popping a fresh plump, juicy blueberry into your mouth, closing your eyes, and feeling the flavor explode on your tongue. But in my humble opinion, blueberries are also the best berry to bake with. Blueberry buckle, blueberry pie, blueberry cobbler, and of course, blueberry muffins. There are countless recipes out there for the making, but I’d like to introduce you to these gluten free Blueberry Vanilla Muffins. Made with sorghum flour, they’re the perfect blend of a light and fluffy interior with a sturdy, sweet exterior and tasty top. Wait for the first spring blueberries to roll in, and whip up a batch to see for yourself…
My goal for these blueberry muffins was to make every bite taste as good as the typical blueberry muffin top. When I was little, my dad would go to a local bakery and buy blueberry muffin tops. They looked like thick pancakes and were about six inches across, and it was like eating blueberry cake sprinkled with cinnamon sugar for breakfast. I could finish a whole one on my own by the time I was 10, and although I felt a little roly-poly in the tummy afterwards, they were just too good to resist. So coming up with a gluten free alternative to my all time favorite muffin flavor I set a high bar for myself.
Experimentation led me back to sorghum flour every time. I’ve been using mostly grain free flours lately, like coconut, buckwheat, quinoa, cassava, garbanzo bean, and tapioca, since I discovered that grains are at the root of my stomach issues. But I do eat some gluten free grains on special occasions, and actually I’ve found that unlike oats or rice, sorghum flour doesn’t really bother me. Plus, it’s got the light, almost cake-like texture that’s necessary for a really good blueberry muffin. The others were just too dense or dark to make a muffin reflecting my delicious memories.
There is a bit of quinoa flour mixed in with the sorghum flour, to create the perfect golden brown muffin top and hearty exterior that houses the moist, sweet muffin. The rest of the good-for-you ingredients include Greek yogurt, eggs, maple syrup, fresh blueberries, cinnamon, coconut oil, and vanilla extract. It’s what brings the vanilla into these Blueberry Vanilla Muffins! For the topping, there’s a bit of cinnamon sugar to complement the taste of the juicy berries, but all you need is a tad. They’re sweetest that way.
- 1 1/4 cups gluten free sorghum flour
- 1/4 cup quinoa flour
- 1/4 cup ground flaxseed meal
- 1 cup blueberries, fresh or frozen (thawed)
- 1 cup vanilla coconut milk
- 1/2 cup vanilla Greek yogurt
- 1/2 cup applesauce
- 2 large eggs
- 1/4 cup pure maple syrup
- 3 Tbsp coconut oil, melted
- 1 Tbsp brown sugar* + 1 Tbsp for topping
- 2 tsp apple cider vinegar
- 2 tsp pure vanilla extract
- 2 tsp cinnamon + 1 Tbsp for topping
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Combine dry ingredients in a large mixing bowl.
- In a separate bowl, beat eggs, then add other wet ingredients and mix well.
- Pour dry ingredients into wet and stir thoroughly.
- Grease a 12-muffin tin or muffin wrappers and pour in batter.
- Mix cinnamon and brown sugar together and sprinkle evenly on muffin tops.
- Bake at 350 degrees Fahrenheit for 20 minutes or until a fork comes out clean.
- Let cool and enjoy!
Favorite kind of blueberry baked good?
Any flavors you particularly associate with spring?
Best flour for gluten free muffins?
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