Chewy Blueberry Muffins
What do I do when I'm home alone, feeling low, with no clear idea of what I want for dinner?
I look for something to bake.
On this particular night, I came up with a number of ideas which were then thwarted by my realization that I was out of both butter and eggs. So that lead me to experiment with one of my favorite muffin recipes. Gluten Free Girl & The Chef's Whole Grain Muffin recipe is a fantastic template to experiment with, I've made everything from chocolate zucchini muffins to lemon poppy-seed. This time, I deviated a bit more and come up with something I think I'll make again and again.
These muffins are vegan and frankly, I think they taste better than any other muffin I've ever made. They've got a chewy crust and they're soft and moist on the inside. Since we're trying to adjust our household's relationship with sugar, I used coconut palm sugar and halved the amount from the original recipe. The combination of the oats, teff, and sugar make a full yummy flavor that I just love.
Chewy Blueberry Muffins
Adapted from Gluten Free Girl & The Chef's Whole Grain Muffins.
Make
Preheat the oven to 350 degrees and line a muffin pan with parchment liners.
In a small bowl, combine the flaxseed meal with 4 tbsp of boiling water. Stir together and set aside.
In the bowl of a stand mixer (or just a large bowl), whisk together the flours, sugar, baking soda, baking powder, and salt.
Add the flaxseed slurry, almond milk, and olive oil. Stir to combine.
Add the rolled oats and stir to combine.
Carefully fold in the blueberries.
Scoop the batter into the muffin cups, filling them about 3/4 of the way full.
Bake for about 20-25 minutes or until the tops have hardened.
Makes about 15 muffins.
What do you make when you're out of ideas for dinner and feeling low?
Also, make sure to stop by Raincoast Cottage today where I'm being featured in Sandra's wonderful Where We Create series!