I know that blueberries aren't in season. I'm pushing hard to cook more in season, with fresh local and organic ingredients when possible. But I'm not perfect yet.
These blueberry muffins rely on frozen blueberries, because winter is long in Ohio, with not much variety on the fruit front. With the arrival of fall, which I adore, I am painfully aware that winter will be creeping in soon. So pulling out some frozen organic blueberries can help us say goodbye to the bounty of summer, or add some sanity to a cold winter morning with a reminder of warm days to come.
1/4 c Earth Balance soy free margarine or Spectrum shortening.
1/2 c unsweetened applesauce (an individual cup of applesauce is perfect for this!)
1/2 c turbinado sugar or sucanat
1/2 c unsweetened hemp milk, or non-dairy milk of choice
1 tsp bourbon vanilla
1 c gluten free all-purpose flour
1/2 c sprouted millet or sprouted buckwheat flour (milder in flavor than regular buckwheat flour)
1/4 c superfine sorghum flour
1/4 c quinoa flakes
2 tsp baking powder
1/2 tsp fine sea salt
1/2 tsp xanthan gum or guar gum
2 c fresh or frozen blueberries (give or take)
Cream margarine and applesauce in a large bowl. Add sugar and mix well. Add milk and vanilla and mix. In small bowl whisk together dry ingredients. Add to wet ingredients and stir until combined. Fold in blueberries (Yes! Still frozen.) Spoon into lined or greased muffin tins and bake at 350 for 30-35 minutes.
Carefully prepared this recipe is gluten free, soy free, dairy free, egg free, vegan, nut free, rice free, and delicious.
(This recipe is adapted from one I wrote down many years ago without citing the source, so I apologize to whomever inspired me and did not get proper credit for it!)