Blueberry, Gluten Free, Muffins

Healthy Gluten Free Blueberry Oat Muffins

Healthy Gluten Free Blueberry Muffins

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.

Ingredients

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)

Directions

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.

Blueberry Scones

Quick and Easy Blueberry Scones

For this week’s bake I decided I would try to recreate one of my favorite coffee shop breakfast treats; blueberry scones. I wanted to create a quick and healthy recipe that could be made easily before starting my day. I honestly thought these scones would be way more challenging, but I think you’ll be surprised by how easy and fun they are to make. Below is the simple recipe along with my tips and tricks and don’ts that I did.

Blueberry Scones

Ingredients

1 lemon finely grated

1/3 cup sugar

2 cups all purpose flour

1 cup old fashioned oats

2.5 teaspoons baking powder

1/2 teaspoon kosher salt

1 1/3 cups chilled heavy cream

2 tablespoons honey

1 cup fresh frozen blueberries

Ingredients for Topping

2 tablespoons sugar

2 tablespoons oats

1 tablespoon chilled cream

1 egg yolk

Directions

Place rack on upper third in oven and preheat to 400 degrees.

Finely grate 1 lemon with microplane into large bowl.

Add 1/3 cup of sugar and mix with fingers until mixture looks like wet sand and is very fragrant.

Add 2 cups of flour, 1 cup of oats, baking powder and salt to bowl with zest. Whisk to combine.

In a medium bowl whisk cream and honey until well combined.

Slowly drizzle cream mixture into flour mixture tossing with a fork until flour is saturated and there are very little dry spots.

Add 1 cup of frozen blueberries and fold mixture with a rubber spatula until the blueberries are evenly distributed throughout and the dough is sticky.

Dust countertop with flour and turn out dough. Mold dough into a 1 inch thick square.

For the topping mix egg yolk and 1 tablespoon of cream with pastry brush in a small bowl. Brush mixture across the surface of dough.

Mix 2 tablespoons of oats and 2 tablespoons of sugar. Sprinkle over dough.

Cut dough into four smaller squares and then each square in half diagonally.

Transfer each triangle onto lined baking sheet.

Bake scones until tops are lightly golden brown (about 20 minutes).

Let cool on baking sheet and serve warm.

Tip and Tricks and a few Don’ts that I did.

Don’t forget to freeze your blueberries the night before. If they’re not frozen they will explode during the bake and cause you to have soggy scones.

Don’t over bake your scones. Scones should be soft and warm in the middle.

These scones look like they take a long time to make. Don’t let that fool you. I made them in less than an hour on a Sunday morning before rushing out to the gym. Not only were they easy to make, but fun too!!

Pay attention to your oats. I accidently picked up steel cut instead of old fashioned. Luckily I had some old fashioned at home and ended up mixing the two. The scones turned out great, but I learned a valuable lesson in reading instead of grabbing and going based on the picture.

These scones can be frozen and reheated. If you have time, you can reheat them in your oven at 350 degrees for 10 minutes or you can microwave them for 45 seconds. I’ve done both, and both ways are delicious. Enjoy!