Sometimes, you need a whole pan of lasagna for dinner guests. Other times, you need just one square of chocolate for a solo indulgence. And sometimes, you need two muffins – one for you, and one for another (_______ <- insert: husband, friend, boyfriend, guy it’s complicated with, random neighbor, landlord still waiting on your rent, teacher who doesn’t like you. You get the idea). These muffins are for just that.
I’m not an expert on gluten free baking (yet), but I’m getting there! I relied on a gluten free flour blend my friend shared with me and it performed quite nicely. However, if you aren’t gluten free simply sub all purpose or whole wheat pastry for an equally stellar muffin. (In case you’re dying to know, it’s 3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, 2 Tbsp white rice flour.)
These muffins are made of simple ingredients and require just one bowl (thanks to a little trick I share). From start to finish they take a little more than 30 minutes, and are ready to eat right away. I could hardly stand letting mine cool before digging in.
These babies are moist, sweet and very blueberry-y. I will disclaim that the gluten free flour gives these a slightly crumbly texture as it doesn’t absorb liquid like all purpose. But, if you’re a gluten free eater I’m sure you’re more than familiar with this concern. With that being said, I’d recommend loading these babies up with as many blueberries as possible so you get an equal muffin:blueberry ratio. That’ll clear that crumbly texture issue right up.
I absolutely adored how simple this recipe was, how big and flavorful the muffins were, and how I didn’t have tons of leftover muffins to pass out. I don’t do well with leftovers; something I’m working on.
Plus, it makes the perfect romantic breakfast treat for two, something us empty-nesters appreciate in this season of life. If you’ve got more mouths to feed, simply double or triple the recipe. It’ll work just the same.
- Preheat oven to 375 degrees F and lightly butter two small ramekins with non-dairy butter.
- In a liquid measuring cup, add flaxseed and water and set aside.
- In a large bowl combine flour blend, brown sugar, baking soda, salt and whisk.
- To the liquid measuring cup, add almond milk, vanilla, melted butter and stir. Add to dry ingredients and stir until combined. If batter appears a bit too thin, add another Tbsp or so of flour.
- Toss the blueberries in 1-2 Tbsp of the gluten free flour blend so they don't settle to the bottom when baking. Then fold them in to combine.
- Divide batter evenly into the two ramekins – about ½ to ¾ full – and sprinkle with a few more blueberries. If using a standard muffin tin, it will likely make 3 or 4.
- Bake for 25-30 minutes or until the tops are golden brown and a toothpick or knife inserted comes out clean.
- Let cool for a few minutes, then remove from ramekins and serve warm. A little vegan butter would make the perfect addition, but not necessary. Will keep in an airtight container for a couple days. Freeze to keep longer.
* Nutrition information is a rough estimate for 1 muffin.
* I used 3 Tbsp brown sugar and they turned out quite sweet. If you prefer a less sweet muffin, stick with 2 Tbsp.
* The gluten free flour blend creates a slightly gritty texture in the final product, as most GF blends do. I didn’t find it displeasing, but it is worth mentioning.