Buttermylk Blueberry Muffins
I rarely wake-up hungry or in the mood to eat. Most mornings, I have to get through a Rise and Shine Flow, or a good round of sun salutations, and then another hour or two with water and coffee before I get that need to feed. But I recently woke up one morning with a crazy craving for blueberry muffins. A quick look online and all I saw was recipe after recipe of over-sugared muffins. They weren’t muffins, they were super sugar-y cakes. And, there was no way I was going to blow my calories (I’ve become a food tracking wizard, and feel totally empowered thanks to my new Fitbit) with my first meal of the day. So, what’s a recipe recrEATer to do but to whip up something healthy, nourishing and satisfying.
Before you go thinking, ‘oh great, Marisa is giving us a no-sugar, no-taste, breakfast rock’, I can assure you these are light and my taste tester, Marco, never even knew they were lower in sugar than a standard muffin. He scarfed a couple right away and then tagged the rest of them for his take-to-work breakfasts for the rest of the week. But, not before I get to satisfy my craving for blueberry muffins. Muffins are travel-friendly so a perfect treat to throw in your bag and enjoy after a morning Flow class. But, this is easy to make into a loaf form, too, which is how I’ll be serving this recipe up at Yoga Sol this Saturday for the 3rd anniversary celebration, I’ll share those details at the bottom.
Oh, and if you’re wondering why I suddenly can’t spell, it’s because mylk with a “y” is my cue that there’s a non-dairy replacement in this recipe. If dairy is ok for you, then by all means, use real buttermilk in this recipe. But, dairy and I broke up years ago and there’s no going back. So, everything you get from me has mylks in it.
What You Will Need:
- 2 cups gluten-free flour (I used Bob’s Red Mill One-to-One when I made this)
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 cup coconut milk (if allergic to coconuts, your favorite unsweetened non-dairy milk will work)
- 1 Tbsp apple cider vinegar
- 2 eggs
- 1/4 cup coconut oil (or olive oil or melted Earth Balance)
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1/2 cup gluten-free oats (Trader Joe’s sells my favorite – good oats, very good price)
- 2 Tbsp roasted flax seeds (or chia seeds if flax seeds are a no-go for you)
- Heat oven to 400.
- In a 2-cup measuring cup, or a small bowl, mix the coconut milk with the apple cider vinegar. Voila! Non-dairy buttermylk! (Now, if you use another non-dairy milk, it will separate a bit when you add the vinegar but that’s ok.)
- In a large bowl, combine the flour, sugar, baking powder and salt.
- To the buttermylk, add the eggs, vanilla and coconut oil and whisk to combine.
- Add the buttermylk mixture to your bowl of dry ingredients and stir until combined, there should be no lumps.
- Fold in the blueberries, oats and flax seeds. Take note, if you use frozen blueberries, they will turn your batter a dark purple. Now, if you fold in and don’t over-stir, you’ll get a really cool swirl look in your muffins.
- Spoon into 12-muffin cups, distributing evenly.
- Bake at 400 for 20 minutes. Insert a toothpick, if clean, remove from oven. Otherwise, bake an additional 3-5 minutes. If your oven runs hot, start by baking for 16 minutes.
- Let cool a bit, remove from muffin pan and enjoy! Makes 12. Good luck getting more than one when you share these!
- If you want to do a loaf-pan instead then coat your loaf pan with shortening or cooking spray, or line with parchment paper. Bake in a 350 oven for 45-55 minutes. Let cool and then slice, share and enjoy.