Aah, summer! It’s our favorite time of the year for fresh fruit. Visit your local farmer’s market or supermarket and see the bounty of the season. Right now, blueberries are in season and they are the perfect combination of sweet and tart.
Blueberries make a great part of a nutritious and delicious breakfast. They can be mixed into smoothies, folded into a Greek yogurt parfait, added to pancake batter (try them in our high-protein pancake recipe), or cooked into your oatmeal. Recently we’ve been using them in our muffin mix.
Every morning of this past week we’ve made up a batch of blueberry muffins. And before they’ve had a chance to cool, a house-full of kids swoop into the kitchen and devour them. Yep, all 24 muffins are gone. I guess they like them
We hope you like them too.
Gluten-free Blueberry Muffins
- 1 1/4 cups Pamela’s gluten-free pancake and baking mix
- 3 tbs. ground flax seed
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1 egg
- 1 cup unsweetened vanilla almond milk
- 1 tsp. vanilla extract
- 1 tbs. coconut nectar, agave nectar, pure maple syrup, or coconut sugar
- 1 cup fresh blueberries (organic)
- Preheat the oven to 350F. Coat a mini muffin tin with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine the baking mix, ground flax seed, cinnamon, and baking powder. Then add the egg, milk, vanilla, and sugar and whisk to combine. Fold in the blueberries.
- Use a small ice cream scoop to measure out batter for each muffin. There should be enough batter to make 24 mini muffins. Place in the oven and bake fo 12 minutes or until lightly golden on top. Remove from the oven and let cool on the counter for 5 minutes before removing to a plate.
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