Today I decided to make these delicious and healthy Blueberry Muffins! I thought after making the apple muffins in a previous post, I'd try to use up some of the local blueberries before they're finished for the season. This recipe was fairly similar to the apple muffins recipe I did in a previous post, but involved boiling the blueberries and subbing out the apples. These muffins were not only gluten-free and dairy-free, but also sugar-free, as it used honey instead. However, as stated in the apple recipe, you could substitute the eggs for ground flax seed eggs (1 tbsp flax seed + 3 tbsp water) and the honey for agave or maple syrup. A few modifications, I would make include potentially not boiling the blueberries but adding them at the end of the recipe, as well as coating them in flour, so they don't taint the colour of the muffins. I also baked them for 28 min and sprinkled extra blueberries and slivered almonds on top to contrast with the grey colour they became after adding the boiled blueberries. I used 1/4 cup of honey, but next time I think I would use 1/3 cup, as it was bit bland. Funny how it worked well for the apple muffins, but I suppose it really depends on the fruit! Also, if you do end up boiling the blueberries, make sure to let it cool before adding the eggs, otherwise they will cook while you stir. Overall, I enjoyed making this recipe and have fun making it :)
Here is the name of the cookbook "Grain-Free Gourmet" by Jodi Bager and Jenny Lass, you can find it at Amazon.ca or Indigo.ca
Photo by: (c) 2020 Lauren Tang
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