a simple real food recipe :: blueberry overload muffins :: gluten free with other allergen free options

Happy blueberry season!

We are doing our blueberry picking in shifts this year since I’m just over 36 weeks pregnant, and I just don’t last as long these days! Our first day of picking was the perfect overcast day with a slight breeze to keep mama cool, and the babes happy. The girls did great with just me as the supervisor – my 4 year old was VERY into it this year! My 2 year old contributed about 5 blueberries to the buckets and had a great morning “snack” that day while we picked 😉 We’ll be headed back in the next week or 2 to finish off our 40-50 pounds for the year!

I really do freeze most of our blueberries for smoothies and popsicles during the year, but I do love to make blueberry muffins on occasion!

When I have a blueberry muffin I don’t want just a couple berries in there…I want it loaded UP. I took about 3 different recipes and combined different parts of them to create this and I was really pleased with the outcome – perfectly creamy and slightly sweet. And even better with butter dripping off 😉

You’ll need:

• ¾ cup soft butter (if you are dairy free use soft lard or coconut oil)
• ½ cup organic pure cane sugar or sucanat (honey could work I think)
• 2 eggs (if you are egg free use an egg replacer)
• Juice of one lemon (about 1 TB)
• 1 cup sorghum flour
• 1 cup white rice flour
• 1 cup tapioca flour
• 1 ½ tsp aluminum free baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 ½ cups whole sour cream (if you are dairy free use whole coconut milk yogurt)
• 1 ½ cups fresh blueberries

1. Blend the butter, sugar, eggs, and lemon juice with a hand beater until just combined.
2. Add the rest of the ingredients EXCEPT the blueberries, and combine – I start out with a spatula but finish off with a hand beater to make it smooth.
3. Fold in the blueberries.
4. Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 for 25-30 minutes. Check around that 20 minute mark in case our ovens run differently.

Kitchen Tips:

• This makes about 18 good sized muffins. You could fill them up a little smaller and get 2 dozen for sure.
• They freeze up great! If you already have your fresh blueberries picked, you might as well double or triple up this recipe for the freezer! Easy pull out addition to breakfast!
• I served our muffins for breakfast with butter and hard boiled eggs or bacon with a glass of whole milk to balance it out.
• I love my flower silicone muffin cups for baking – SO much cleaner and easier! HERE are some other options if flowers aren’t your thing 😉
• Grain free while you heal your gut? Try this grain free blueberry breakfast muffin that we just love too!
• HERE is a great blueberry coconut popsicle if you need more ideas for your haul this year!

YOUR TURN!
Let me know how the family likes the muffins!

This post was shared at Holistic Squid’s Party Wave Wednesday, and Real Food Forager’s Fat Tuesday!