It’s winter here in Cleveland, Ohio. Really winter! I’m MORE than ready for springtime! I live for summer!
Thoughts of summer came creeping into my brain the other day and it’s what inspired these delicious muffins.
I was, specifically thinking of our lazy blueberry-picking days in the summer. I wanted a time machine to take me there but all I had was a ziplock baggie with the taste of summer frozen in time. I had to unleash this little bit of summer!
- I knew the muffins had to be gluten-free, otherwise I couldn’t eat them and then, what’s the point?
- I wanted to keep them fairly healthy so I used Greek yogurt.
- I wanted to use cornmeal in these because I wanted them to be packed with a little more punch than a regular breakfast muffin. These babies are dinner and lunch worthy…especially paired with a big salad!
- 2 Cups Blueberries (fresh or frozen)
- 1/4 Cup Water + 1 Tbs.
- 1 Tbs. Honey
- 1/2 Tbs. Meyer Lemon Zest
- 1 Tbs Meyer Lemon Juice (a regular lemon will also work. Meyer lemons are a bit sweeter).
- 3/4 Cup All Purpose Gluten-Free Flour
- 1/4 Cup Yellow Corn Meal
- 1/4 Cup Almond Flour
- 1/2 Cup Low-fat Greek Yogurt
- 1/3 Cup Unrefined Coconut Oil (Melted)
- 1/3 Cup Almond Milk (you can use cow’s milk or another type of milk)
- 1/3 Cup Sugar
- 1/3 Cup Brown Sugar
- 1 tsp. Baking Powder
- 1/4 tsp. Salt
- 1 tsp. Vanilla Flavoring
- 1 Large Egg
- 1/2 Tbs. Cornstarch
How Do I Do This?:
- Preheat the oven to 375 degrees F, and put muffin liners in your muffin tins. I use these Silicone muffin liners for all my muffins! Keeps me feeling like I am doing my little part for the environment.
- In a small saucepan, on very low heat, add your blueberries, water, and honey. Allow the blueberries to break down and become a lovely sauce. While this is happening prepare the muffin batter.
- In a large bowl combine sugars, egg, oil, milk, and vanilla. Mix until incorporated.
- Next add the almond flour, gluten-free flour, cornmeal, baking powder, and salt into the same bowl as the wet ingredients. No need to dirty another bowl. Stir until all the ingredients are incorporated. This won’t take long.
- Add the Greek yogurt last and stir. The batter will be a bit thinner than your typical muffin batter. Don’t worry!
- Back to the pan of blueberries. The sauce is probably bubbly but a little thin by now. This consistency won’t work. It will make the muffins soggy. At this point add the lemon zest and lemon juice to the blueberries I know we just added more liquid and you might be scratching your head right now, but wait…
- In a small bowl mix the cornstarch and Tablespoon of water. Once mixed add this to the simmering blueberries and stir. The syrup of the berries should start to thicken. Allow this blueberry heaven to cool a bit.
- While the blueberries are cooling divide the batter between 12 muffin cups in the pan you prepared earlier.
- Once the blueberries are cool add about 1 Tbs. of the blueberry mixture to each muffin and swirl the blueberries into the muffin batter. I used a chopstick to do this. You can use any object you feel may work for this job. Once you have your tool of choice fold the two mixtures together until a swirl starts to form. Don’t STIR unless you want purple muffins.
- Bake for 25 minutes.
Don’t be thrown off by the yellow color these muffins have. They are delicious! The tastes of summer blueberries and lemon were just what my winter heart needed.
- The addition of the cornmeal gives the muffin a moist, caramelized texture that makes breakfast a meal to look forward to,
- This little muffin is great addition to a salad for lunch or dinner.
A great day to make muffins,