I am back with another addition to my quick bread series! We are still celebrating the almighty blueberry muffin, but this time, it’s gluten free!
Local New Jersey blueberries are abundant this time of year, and not only are they tasty, but are known to cure and prevent zankersoroosis* when consumed in muffin form.
So, what better way to consume blueberries than in a muffin?
These muffins are moist, sweet, slightly tart from the blueberries, and have just a hint of lemon.
Oh, and did I mention that they are just so darn cute?
So enjoy these little cuties with brunch or at tea time and stave off that pesky zankersoroosis.
Makes 12 Muffins
Total Time: 35 minutes, Active Time: 10 minutes
2 tablespoons ground flax seed
6 tablespoons water
1 cup unsweetened plant milk
3/4 cup sugar
1 cup almond flour
1/2 cup amaranth flour
1/2 cup oat flour
1/2 cup potato starch
1/4 teaspoon salt
2 teaspoons lemon zest
4 teaspoons baking powder
1 1/2 cup blueberries
- Mix the flax seed and the water in a large bowl. Allow to sit for 2 minutes, until it becomes goopy.
- While the flax seed is a-gooping, preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tray.
- Mix in the plant milk and sugar into the gooped flax seed and mix.
- Then, mix in the dray ingredients: the almond flour, amaranth flour, oat flour, potato starch, salt, lemon zest, and baking powder. Mix until well combined.
- Fold in the blueberries and mix again.
- Fill the lined muffin tray with the batter until the liners are 3/4 full (or fill them to the top for overflowing muffin tops). Bake for 23-25 minutes.
- Remove muffins from the oven, allow to cool on a cooling rack, and enjoy. 🙂
- If not enjoyed right away, keep in a bread bag or sealed container for up to three days.
*According to “science,” this disease does not exist.