As we entered the grocery store last week the D-Man’s face lit up when he spotted a display of Organic Blueberries. “Mommy, can we have these as a treat?” I know, blueberries are not in season, but one look at his face and I added them to our shopping cart. I knew the blueberries would more than likely be tasteless, but I took a chance. I’d much rather the D-Man snack on organic blueberries than the brightly colored, high fructose corn syrup laden Easter candy that was displayed next to the berries. In case you’re wondering, the D-Man didn’t ask if we could purchase the candy, he knew the answer once he read the ingredients label on the package. He simply said “YUK”, like only an 8 year old boy can do, and put the package back on the display. Teaching your children to read labels is a double edged sword. The positive; you are empowering your child to make healthy and safe decisions about food. The negative; the D-Man typically asks if I can re-create that item without the offending ingredients, but then again, is that really a negative?
When we arrived home we washed and tasted a few of the blueberries and I could see the disappointment on my sons face….They were rather tasteless. The D-Man suggested that we use the rest of the berries to make Grain Free Blueberry Muffins, and that is precisely what we did. The muffin produced is dense, flavorful, full of protein, and we were able to make good use of the bland organic blueberries.
I don’t want to leave out my friends with nut allergies so I’m including a link for my Coconut Flour Cherry Muffin Recipe. Simply replace the cherries with organic blueberries (fresh or frozen). If you’d like a topping, sprinkle a little Coconut Sugar on the muffin before baking: http://livingglutenandgrainfree.com/2011/04/11/coconut-flour-cherry-muffins/
Grain Free Blueberry Muffins
1 ¼ Cups of Blanched Almond Flour (plus 3 Tablespoons reserved)
¼ Cup Tapioca Starch or Arrowroot Starch
¼ Cup Coconut or Palm Sugar (plus 2 Tablespoons reserved)
3 Pastured Eggs
¼ Cup melted Pastured Butter or Ghee
1 to 1 ¼ Cups Fresh Organic Blueberries or Organic Frozen Blueberries
½ teaspoon Aluminum Free Baking Soda
½ teaspoon Aluminum Free Baking Powder
½ teaspoon Organic Ground Cinnamon
¼ teaspoon Organic Ground Ginger
Preheat oven to 350 degrees F.
Grease a muffin tin with butter or coconut oil.
Wash and Dry Fresh Blueberries.
In a small bowl mix the 3 Tablespoons of Almond Flour with the 2 Tablespoons of Coconut Sugar and set aside.
In a large bowl combine the remaining ingredients and blend with a hand mixer until well combined.
Add the blueberries and stir gently to incorporate into the batter.
Spoon the batter into greased muffin tins.
Sprinkle the reserved coconut sugar/almond flour on each muffin, pressing down lightly.
Bake for 25-30 minutes.
NOTE: The blueberries do have a tendency to sink to the bottom during the baking process. If a muffin which is bottom heavy in berries is bothersome, gently toss the berries in a bit of Arrowroot flour or Tapioca Starch before adding the berries to the batter.