I haven’t had any berries in what seems like forever. If I’d been really smart, I would have frozen lots of local ones last summer so I’d have a stash to dive into all winter. But I wasn’t/didn’t. So while I felt kind of guilty about buying blueberries this time of year, when I spied organic ones for half price at my local natural foods store, I just had to snatch some up. And make some muffins.
I’ve never posted a blueberry muffin recipe here on the blog before, so I figured now would be a great time. I decided to make these with teff flour, something I haven’t used much apart from in the Ethiopian flatbread injera that I made for this post. I tested these blueberry muffins with a couple of different gluten free flour combinations and found I liked them best when the teff was combined with an equal amount of almond flour, and a lessor amount of brown rice flour. They’re hearty yet moist and tasty, without being a thinly veiled disguise for cake (like most commercial muffins). Using whole grain and nut flours means these contain fiber, protein, calcium and iron; the blueberries provide antioxidants.
I love the addition of just a bit of orange zest in this muffin recipe. You could use lemon zest instead, if you like. When employing citrus zest in a recipe, I feel pretty strongly that you should use organic citrus, if possible; I used organic blood orange zest here.
Recipe for Gluten Free Blueberry Muffins
Makes 8 medium sized muffins
adapted from Vintage Mixer's delicious looking recipe for Best Blueberry Muffins
*1/2 cup salted organic butter
*1 cup organic cane sugar
*2 eggs, preferably organic and free-range
*1/2 cup raw or organic milk
*1 teaspoon vanilla extract
*2 teaspoons baking powder
*1 cup almond flour
*1 cup teff flour
*1/2 cup brown rice flour
*1 1/2 cups blueberries, preferably organic
1. Preheat oven to 350°. Grease muffin tins with melted butter.
2. In the bowl of an electric mixer, cream the butter with the sugar. Add the eggs, one at a time, until well mixed.
3. Combine the milk with the vanilla extract and add to the butter mixture. Beat on low speed to combine.
4. In a medium bowl, whisk together the baking powder and the flours. Combine with the rest of the ingredients in the mixer and beat on low speed until mixed. Fold in the blueberries.
5. Fill muffin cups almost all the way with the batter, then bake in preheated oven until the muffins are light brown on top and a knife inserted in the center of the muffins comes out clean (approximately 22-25 minutes). Cool slightly before serving.
This is my entry for Weekend Herb Blogging. This week’s host is Yasmeen. For more information about this event, which was started by Kalyn, please see the rules over at Cook Almost Anything. I am next week’s host!
More muffins that look great: