This WIAW I’m featuring eats from a weekend at my parents’ house in Connecticut, filled to the brim with early summer eats. It isn’t quite the season yet for my favorite wild raspberries or plump peaches, but the first slices of watermelon have been consumed and the grill put into use! Things kicked off about 45 minutes before my long run Saturday, I had a Granny Smith apple with some peanut butter. Ended up finishing the jar, too.
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…
What’s your favorite part of a blueberry muffin? Is it the sweet muffin top, the cake-y interior, the burst of flavor surrounding each of the juicy berries? What if I told you that this was a recipe for muffins where every single bite had that berry-licious flavor? Oh, and that these blended berry muffins are actually BLUE?
Welcome to another WIAW. This round of What I Ate Wednesday is actually of a Wednesday, which I am not sure I’ve ever done before! I snapped photos of my eats from last Wednesday to share with all of you. The bar is getting closer, and my eats are getting pretty samesies, but they’re still delicious, nutritious, and good for body and soul! Breakfast was a gluten free waffle-wich, sweetened up with some honey roasted turkey breast, apple slices, sharp Cheddar, and a touch of maple syrup between two Van’s apple cinnamon waffles. Absolutely delicious with my usual decaf iced coffee.
The winter chill is in the air, I’ve got some time off from school, and I’m in training for a race – let the muffin-making commence! Like their banana-maple siblings, these muffins are made with gluten-free rolled oats and Greek yogurt, resulting in a hearty morsel of goodness. Using apples and blueberries with less banana results in a slightly fluffier texture, and a few secret ingredients create a crisp, browned muffin-top that sets them apart. The fruit is definitely the star of the show with these muffins, perfect to grab anytime you’re feeling like a healthy treat.
All the fruit!
Ingredients:
1 1/2 cups gluten-free rolled oats
1 small banana (roughly 6″ long)
1/2 cup chopped apple (about half of a regular-sized apple)
1/2 cup blueberries
2 oz unsweetened applesauce
2 large eggs
1/2 cup sweetener (I use brown sugar and stevia, but agave can also work great here)
6 oz 2% plain Greek yogurt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2-3 tsp cinnamon (to taste)
Muffin batter with fruit mixed in
Instructions:
1. Dice apple and banana into small chunks.
2. Combine oats, baking powder, baking soda, and sugar in a large bowl.
3. Add eggs, yogurt, and applesauce. Mix the batter until it gets to a uniform color, about 8-10 good stirs. Add the fruit, and mix another 4-5 stirs. Once the batter is a smooth, uniform consistency with the exception of oats and fruit, stop stirring.
4. Bake at 400 degrees Fahrenheit for 15 minutes.
5. Let cool.
6. Enjoy!
Muffins fresh from the oven, tops nicely browned! (I just had to taste test one immediately…)
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