Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Blueberry Muffins

Breakfast in a hurry – one of the most tempting of the “convenience foods” especially on rushed school mornings. One of my favorite quick ways to make a nourishing, real breakfast is to make 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 

[amd-zlrecipe-recipe:164]

Makes 16 muffins

Gluten Free Blueberry Muffins
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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

  1. 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.
  2. 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.
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https://deliciouslyorganic.net/blueberry-muffins-two-ways-gluten-free-or-whole-wheat/

 

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42 Comments

    • Deliciously Organic

      August 19, 2011 at 7:13 am

      Yes, it does. After my testing with that brand of whole wheat pastry flour, I don't use it anymore. If you don't want to waste the flour, then I'd make this recipe and reduce the flour to just 3 cups and add an additional 2 tablespoons butter. They won't turn out exactly as the recipe intends, but they will still be really good! (Or make them as the recipe is written, and eat them warm with a pat of butter inside. That should make them moist!) :)
      Reply to this comment

    • Deliciously Organic

      August 19, 2011 at 2:10 pm

      I don't have nutritional info for each recipe. I focus mainly on whole, unprocessed foods (in moderation) over counting calories, fat, sugar, etc. There are several cooking softwares out there that you can enter recipes and it will give you the nutritional value. My favorite is MacGourmet. Sorry I can't be more helpful!
      Reply to this comment

  10. Marcy

    August 20, 2011 at 6:37 am

    Gonna have to try the soaked ones! More convenient breakfasts would help my quest to not spend so many hours each day cooking. Next on my list is to see if there's such a thing as a Weston-Price approved granola -- maybe something soaked and dehydrated.
    Reply to this comment

    • Deliciously Organic

      August 20, 2011 at 5:20 pm

      I'm assuming your asking because your vegetarian? If so, there are a few vegan/kosher gelatins. Here's the link to read about those brands. http://www.peta.org/living/vegetarian-living/gelatin-alternatives.aspx Or, you could try using 1 teaspoon of xanthan gum. I haven't tested this, so I can't say for sure that this would be the perfect amount, but it's a great place to start.
      Reply to this comment

  14. Brooke @ Food Woolf

    August 20, 2011 at 4:16 pm

    If you came up with the recipe then I know these are going to be the absolute perfect thing to nibble on in the AM. Oh, and thanks for the link love! Girl, I eat your granola every day practically!
    Reply to this comment

  19. Kelly

    August 22, 2011 at 6:07 am

    Looking forward to making these this afternoon, will try the soaked method next time. Thanks for the pastry flour recommendation, our grocery store doesn't carry it at all so I have to order it online. Does anyone have a suggestion for the best place/price to order? Thanks! Oh, and Carrie, we just finished up the whole wheat waffles from last week, there were a winner in our house!
    Reply to this comment

  20. Laurie

    August 22, 2011 at 7:20 pm

    I was wondering how you freeze your muffins (and pancakes). Do you place them all in one zip-lock bag, or do you freeze them individually and then put in a bag? Would you wrap them? Really enjoy your blog!
    Reply to this comment

  21. Kay

    August 24, 2011 at 7:23 pm

    This muffins were so delicious. I first made them this past weekend. Made them without soaking and then I made them this morning but I used the soaking method this time. I really do think I like it better soaked. The muffins turned out more moist. This recipe is a keeper for my files. I picked five gallons of organic blueberries this summer so I'm good to go for a while.
    Reply to this comment

  24. Christi

    June 10, 2012 at 6:28 am

    We're having the whole wheat muffins right now! I accidentally used hard white wheat instead of soft, but they are still delicious. I will definitely try soaking them when I have the time. I used kefir instead of buttermilk, too.
    Reply to this comment

    • Deliciously Organic

      September 13, 2013 at 8:46 am

      I haven't tested it with the gluten free flours, but I think it would work just fine. Follow the instructions for the ww soaked version, but use the gf ingredients (add the gelatin the next day with the baking soda otherwise you might have a loose jello on your hands!). If you give it a try, please let me know how it goes! :)
      Reply to this comment

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