There’s nothing fairly like biting right into a warm-out-of-the-oven blueberry muffin slathered generously with butter or ghee. Any morning you’re capable of savor a breakfast pastry with a cup of espresso or tea is an efficient one, am I proper?
Do-it-yourself muffins simply style higher (who is aware of how lengthy those behind the glass counter at your native cafe have been hanging on the market). You’ve bought higher management over the components, too. Whereas many muffins are made with refined flour, sugar, and different nutrient-void components, it’s truly very easy to make nutrient-rich muffins. Within the newest episode of Alt-Baking Bootcamp, chef and diet coach Mia Rigden exhibits methods to make gluten-free blueberry muffins.
Blueberries are small however mighty, with an extended listing of well being advantages. For one factor, the fruit is likely one of the greatest sources of antioxidants. And Ridgen’s recipe requires lots of the bluebs—a full two cups for the batch of 16 muffins. “I prefer to have a whole lot of blueberries in each chew,” she says. Rigden’s blueberry muffins recipes is sweetened with a contact of honey, however after all the blueberries add loads of sweetness, too.
The recipe calls for 2 eggs, including a dose of omega-Three fatty acids, which might shield the mind in opposition to inflammation. Eggs supply the muffins a superb quantity of choline, too, a nutrient that performs an vital position in nervous system well being. Avocado oil provides much more wholesome fat to recipe. “I really like avocado oil. It’s my most well-liked impartial cooking oil as a result of it’s filled with monosaturated fatty acids, has a excessive smoke level, and has no style, so it’s a very good various to canola oil,” says Rigden.
Press play on the video for step-by-step directions and comply with together with the recipe under.
Gluten-free blueberry muffins
Makes 16 muffins
1/Three cup honey
1 cup dairy-free milk
half cup avocado oil
1 3/Four cup gluten-free all-purpose flour
2 Tbsp coconut flour
1 tsp baking powder
1 tsp baking soda
1/eight tsp salt
2 cups recent blueberries
1 Tbsp coconut sugar
1. Preheat the oven to 350°F and put liners right into a 16-cup muffin pan.
2. In a big bowl, whisk collectively the eggs, honey, milk, and avocado oil.
3. In a separate bowl, mix the flours, baking powder, baking soda and salt. Pour the dry components into the moist, mixing till absolutely included. Then, add the blueberries.
4. Portion the batter equally into the muffin tin, filling every muffin to the highest.
5. Sprinkle coconut sugar over muffins and bake for 20-25 minutes, or till barely golden on the highest and a toothpick inserted comes out clear.
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