Who doesn’t love blueberry muffins? Well, these tasty little guys are one of our favorites at home and in the Bake Shoppe. It’s important to use wild blueberries for these. In fact, you should choose wild blueberries whenever possible because they have more than double the antioxidants of commercially farmed blueberries and more flavor. Go wild!

Active time: 30 minutes

Total time: 55-60 minutes

2 tablespoons flax meal

1 cup almond milk or coconut milk

1 cup GF rolled oats

1¼ cups GF all-purpose flour

¼ cup sorghum flour

¼ cup arrowroot starch

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon xanthan gum

¼ teaspoon sea salt

¼ cup palm shortening

¾ cup coconut sugar or Sucanat

2 teaspoons vanilla extract

2 tablespoons maple syrup

¾ cup fresh or frozen wild blueberries

Crumble Topping

4 tablespoons oats

2 tablespoons vegan butter

3 tablespoons coconut sugar

1 teaspoon cinnamon

  1. Preheat the oven to 350°F. Line a muffin tin with paper liners or grease lightly.
  2. Combine flax meal with 6 tablespoons water and set aside to thicken.
  3. In a small saucepan, warm the milk to a simmer before adding the oats. Turn off the heat and let the oats soak for 20 minutes.
  4. In a large mixing bowl, whisk the all-purpose flour, sorghum flour, arrowroot, baking powder, baking soda, cinnamon, xanthan gum and salt.
  5. In a medium mixing bowl, with a hand mixer, beat the shortening, coconut sugar, vanilla and maple syrup until smooth. Stir in the softened oats and the flax mixture.
  6. Add the oat mixture to the flour mixture, combining the ingredients by hand to keep the batter tender. Fold in the blueberries with a wooden spoon.
  7. Make the crumble topping. In a small bowl, combine the oats, palm shortening, coconut sugar and cinnamon.
  8. Use an ice cream scoop to distribute the batter evenly among the muffin cups. Sprinkle with crumble topping.
  9. Bake for 22-24 minutes, until a cake tester inserted into the middle of a muffin comes out clean. Let the muffins cool completely before serving.

Makes 12 muffins

Note: The baking time will increase by 3 to 5 minutes if you use frozen blueberries.

Kelly Childs

Author

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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