Hey Bakers! It’s been a while since I’ve written a blog and like most of you it’s taken some time for me to adjust to our new normal (I hated that phrase 3 months ago, but here we are). I’m fortunate enough to work from home during the pandemic, but working from home AND teaching two kids in two different grades has been an adjustment. I think I make at least a thousand decisions before lunch so the blog, unfortunately, has fallen off my radar. Rest assured I have been baking and I’m ready to share all of the scrummy treats I’ve been cooking up since my last blog.
One thing you probably don’t know about me is that I’m typically a healthy eater. Although you probably wouldn’t guess that if you just looked at my bakes. I work out at least six sometimes seven days a week and have a very healthy diet that is full of protein, low in sugar, and includes tons of veggies (I do enjoy an occasional celebration weekend of course). With that being said, because we’re all staying home and staying out of gyms, I’m pivoting and taking this blog into a new direction. I’ve decided to bake and blog delicious healthy treats that are guilt-free, but most importantly taste great (I promise not to post a bake that hasn’t been taste-tested and approved by me and my taste testers). If you’re looking for delicious HEALTHY treats to get you through the quarantine, you’re in the right place.
One thing that keeps me on track with my nutrition is weekly meal preps; which includes breakfast. For this week’s bake I decided to whip up a classic; blueberry muffins! These aren’t your typical unhealthy heavy muffins so don’t worry about eating more than one. This blueberry muffin recipe is gluten-free, low sugar, and packed with yummy blueberries.
Below is the recipe for my blueberry oat muffins along with my tips and tricks and don’ts that I did.
1 1/2 cups gluten-free flour blend (I use King Arthur Measure For Measure Blend)
1 cup old fashioned rolled oats
3/4 cup lightly packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 cup unsalted butter, melted and cooled
2 large eggs room temperature
2 teaspoons vanilla extract
1 1/2 teaspoon orange extract
1 1/2 cup blueberries (1 additional tablespoon of flour to coat the berries)
Preheat oven to 400 degrees and line muffin tins with liners.
In a large mixing bowl, stir together gf flour, rolled oats, brown sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk together milk, butter, eggs, vanilla extract, and orange extract.
Make a well in the center of the dry ingredients. Add the wet ingredients to the well. Then carefully stir with wooden spoon or rubber spatula until just blended.
Toss blueberries in 1 tablespoon of flour then fold them into the batter.
Divide the batter into prepared muffin tins. Bake for 18-20 minutes until golden brown. Let cool in pan for 10 minutes then transfer to wire rack.
Tips and Tricks and Don’ts that I did
Spray muffin liners with non stick cooking spray. I hate when half the muffin sticks to the paper. Spraying it with non stick spray gives you a perfect muffin, every time.
I used fresh blueberries that were frozen, but you can use fresh if you’d prefer.
If you don’t want the orange flavor feel free to omit it and add more vanilla.
If you’re not gluten free, you can substitute with regular flour and get the same delicious results.
I made these as part of my weekly meal prep. Store in large freezer bag and pop them in the fridge. To reheat you can microwave them for 20 seconds or until warm.
As always don’t forget to ENJOY and STAY WELL.