Breakfast in a hurry is one of the most tempting of the “convenience foods” especially on rushed school mornings, so one of my favorite quick ways to make a nourishing, real breakfast is to make blueberry muffins ahead of time, freeze them, then put them in the oven in the morning as we’re all getting ready.
When the muffins have some time in the oven, they come out tasting “just baked” and my time preparing breakfast in the morning is whittled down to just a few minutes. How convenient.
Last year, I wrote a post where I gave you my favorite healthy breakfast ideas. Here are a few more of my favorite morning recipes:
Cheesy Bacon and Egg Scramble (can be made in under 10 minutes)
Whole Wheat Waffles (make them on the weekend, freeze, and reheat in the oven)
Knock-Your-Socks-Off-Granola (we have bowls of this with milk for a quick breakfast)
Whole Wheat Buttermilk Pancakes
Gluten Free Waffles
Cherry Coconut Granola
Whole Wheat Blueberry Muffins
I also have an option for a soaked method. When wheat is soaked overnight in an acid liquid (such as buttermilk or lemon juice) it releases the phytic acid and can make it easier to digest.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
For the batter:
- 3 cups plus 2 tablespoons sprouted whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 8 tablespoons unsalted butter, softened
- 2 tablespoons coconut oil
- 3/4 cup organic whole cane sugar or sucanat
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
- 1 1/2 cups frozen blueberries
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Place muffin liners inside each muffin cup (I like to use this brand). Whisk flour, baking powder, baking soda and salt in a medium bowl and then set aside.
- Cream butter, coconut oil, and whole cane sugar for 1 minute on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the extract. On medium-low speed, beat in the dry ingredients in two batches, alternating with the buttermilk, until just combined. Remove bowl from mixer and gently fold in the berries. Using a 2-inch cookie scoop, spoon muffin batter into muffin cups so each cup is 3/4 full. Bake 25 minutes or until golden. Cool for 5 minutes before serving.
Soaked Method:
- Stir together flour and buttermilk in a large bowl. Cover and leave at room temperature overnight. The next day, add the baking powder, baking soda, and salt and whisk to combine. The dough will be very thick. Cream 1 cup whole cane sugar, butter and coconut oil for 1 minute on medium-high speed in a standing mixer. Add eggs one at a time, followed by the vanilla extract. On low speed, add flour mixture in small pieces (I like to pull pieces off by hand, about 2 tablespoons each), one at a time and continue until all pieces are added. Turn off mixer and stir a few times with a wooden spoon to make sure all of the batter is blended. Fold in blueberries.Using a 2-inch cookie scoop, spoon muffin batter into muffin cups. Bake 25 minutes or until golden. Cool for 5 minutes before serving.
Nutrition
- Serving Size: Makes 16 muffins
Gluten Free Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
For the batter:
- 1 cup oat flour (make sure it’s gluten free)
- 1 cup arrowroot
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 8 tablespoons unsalted butter, room temperature
- 2 tablespoons coconut oil
- 3/4 cup organic whole cane sugar or sucanat
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk
- 1 1/2 cups frozen blueberries
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Place muffin liners inside each muffin cup (I like to use this brand). Whisk oat flour, arrowroot, sorghum flour, rice flour, gelatin, baking powder, baking soda and salt in a medium bowl and then set aside.
- Cream butter, coconut oil, and whole cane sugar for 1 minute on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the vanilla extract. On medium-low speed, beat half of dry ingredients in two batches, alternating with the buttermilk until just combined. Remove bowl from mixer and gently fold in the berries. Using a 2-inch cookie scoop, spoon muffin batter into muffin cups. Bake 25 minutes or until golden. Cool for 5 minutes before serving.
Nutrition
- Serving Size: Makes 16 muffins
42 Comments