There’s nothing quite like biting into a warm-out-of-the-oven blueberry muffin slathered generously with butter or ghee. Any morning you’re able to savor a breakfast pastry with a cup of coffee or tea is a good one, am I right?
Homemade muffins just taste better (who knows how long the ones behind the glass counter at your local cafe have been hanging out there). You’ve got better control over the ingredients, too. While many muffins are made with refined flour, sugar, and other nutrient-void ingredients, it’s actually really easy to make nutrient-rich muffins. In the latest episode of Alt-Baking Bootcamp, chef and nutrition coach Mia Rigden shows how to make gluten-free blueberry muffins.
Blueberries are small but mighty, with a long list of health benefits. For one thing, the fruit is one of the best sources of antioxidants. And Ridgen’s recipe calls for a lot of the bluebs—a full two cups for the batch of 16 muffins. “I like to have a lot of blueberries in every bite,” she says. Rigden’s blueberry muffins recipes is sweetened with a touch of honey, but of course the blueberries add plenty of sweetness, too.
The recipe calls for two eggs, adding a dose of omega-3 fatty acids, which can protect the brain against inflammation. Eggs offer the muffins a good amount of choline, too, a nutrient that plays an important role in nervous system health. Avocado oil adds even more healthy fats to recipe. “I love avocado oil. It’s my preferred neutral cooking oil because it’s full of monosaturated fatty acids, has a high smoke point, and has no taste, so it’s a really good alternative to canola oil,” says Rigden.
Press play on the video for step-by-step instructions and follow along with the recipe below.
Gluten-free blueberry muffins
Makes 16 muffins
1/3 cup honey
1 cup dairy-free milk
1/2 cup avocado oil
1 3/4 cup gluten-free all-purpose flour
2 Tbsp coconut flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
2 cups fresh blueberries
1 Tbsp coconut sugar
- Preheat the oven to 350°F and put liners into a 16-cup muffin pan.
- In a large bowl, whisk together the eggs, honey, milk, and avocado oil.
- In a separate bowl, combine the flours, baking powder, baking soda and salt. Pour the dry ingredients into the wet, mixing until fully incorporated. Then, add the blueberries.
- Portion the batter equally into the muffin tin, filling each muffin to the top.
- Sprinkle coconut sugar over muffins and bake for 20-25 minutes, or until slightly golden on the top and a toothpick inserted comes out clean.
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