Baking · Cupcakes&Muffins · Gluten Free · Non-vegan · Non-vegetarian

Gluten Free Blueberry Muffins

BlueberrySpeltMuffins_wm.jpg

Because of my weird food allergies, I’ve had to be picky about so many things. But, I’m not picky about fruit, especially if it’s frozen. The best banana bread I’ve ever made was using some frozen sliced bananas I’d left in my freezer for three months and forgotten about. All of the moisture retained in the bananas, I didn’t even need butter, which was nice because I was stone cold broke when I made it. The best food I’ve ever had was when I didn’t have much money or many ingredients in the pantry. It’s a lot tougher when you have food allergies and you’re broke, especially gluten and where-related allergies because catering to your diet can really run through your wallet.

Bless the Dollar Tree. I freaking love the Dollar Tree. I could write an opus about how awesome that place is. You kind of have to put your ethics aside to shop there because you know that what you’re getting is definitely probably not good for the environment and maybe in the long run eating those frozen meatballs and those mouse pad-shaped disks of tilapia are definitely probably not good for your health! Still, if you live in a city or are facing tough economic times, you can get a nice selection of food, and if you’re a good cook, you can really make great meals from what you find there. I go there to get bags of frozen fruit for a buck and it lasts a while. The last time I was there, I went overboard and purchased a half dozen bags of blueberries because I use blueberries in everything. I make my own preserves, use them in smoothies, and put them on my cold and hot cereal. A fresh pint of blueberries, at least in my neighborhood anyway, is about three dollars. And they’re not even organic. The audacity! Even worse, they’re often not even filled to capacity. City living, I tell you! Crooks everywhere! Whenever I buy fresh berries from the supermarket, I take them out of the carton, put them into a plastic produce bag or in my produce bag I bring from home, and then weigh them on the scale. At the Dollar Tree, you get a twelve ounce bag, whereas most fresh cartons are less than ten ounces. No ma’am. I like to get the best out of my damn dollar.

This morning, I wanted some sort of bread with my breakfast. Since I’m allergic to wheat and was out of my own homemade gluten free bread, I figured I’d make muffins. They came out pretty good! It doesn’t really make that much of a difference if you use frozen versus fresh berries, except for the appearance, because frozen blueberries have the tendency to pop in the oven more than fresh berries, I’ve found. Maybe it’s something to do with the amount of added water from freezing. Still, in terms of taste and flavor, frozen berries do the trick. I usually like to make a crumble topping, but I was at the market this weekend and the price of butter had me shook! Between inflation and droughts, man. I spend more on butter than I do anything else, and I eat organic butter, grass-fed. Organic butter may as well be mixed with pure gold, it’s so expensive. If you don’t have butter, you can switch the butter with mashed bananas (or oil), one (1) cup. Honestly, I wish I’d made these with bananas instead of butter, but however you make your muffins, they’ll come out great.

Gluten Free Blueberry Muffins

Ingredients

1 c. spelt flour

½ c. coconut flour

½ c. brown rice flour

1 T. baking powder

½ t. fine sea salt

1 stick butter, softened at room temperature

¼ t. xantham gum

2/3 c. granulated sugar

2/3 c. light brown sugar

1 t.  vanilla extract

3 small eggs

½ c.  whole milk

2 ¼ c. frozen blueberries

Directions

Preheat oven to 375°F.

In a medium bowl, cream butter and sugars until slightly fluffy and then set aside.

Next, add in eggs and vanilla until well mixed.

In a separate bowl, combine baking powder, salt, flour until well mixed. Next, add it to the wet mixture.

Add whole milk into the mixture and combine until you have a smooth batter.

Fold berries into the batter.

Line a muffin pan with muffin paper and fill each three-quarters of the way with batter.

Bake for about 38-40 minutes or until a slightly golden brown.

Remove from oven, let cool, about an hour before serving, two hours or more before freezing.

© 2017 • CoffeeCupcakesKafka

 

 

Advertisements