I love blueberries and July is the season for the best blueberries in Ontario. I buy tonnes of blueberries throughout the month and love to bake with them as well. This recipe is simple and always makes a delicious batch of muffins. It is best to store these muffins in the fridge in an airtight container as they tend to get quite moist when stored at room temperature – especially with the sugar topping. You can also freeze the muffins and take one out at a time for breakfast with some yogurt or as a great gluten free snack.
Ingredients (makes 15 muffins):
- 1/4 cup teff flour
- 1/4 cup tapioca flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1 1/2 tsp xantham gum (helps muffin to hold together)
- 1/2 tsp fruit pectin
- 1/2 tsp unflavoured gelatin (extra measure to help muffins hold together)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup whole milk
- 1/3 cup olive oil
- 1 cup brown sugar
- 2 tsp vanilla
- 2 eggs, beaten
- 1 cup fresh blueberries
- Sugar topping: 1/2 cup brown sugar, 1/3 cup rice flour, 1/4 cup margarine or butter, 1 1/2 tsp cinnamon
- Preheat oven to 350 degrees
- In a bowl, combine teff flour, tapioca starch, sorghum flour, potato starch, xantham gum, pectin, gelatin, baking powder, baking soda and sea salt.
- In a separate bowl using an electric mixer, combine milk, olive oil, brown sugar, vanilla and eggs. Add dry ingredients and mix well. Fold in blueberries using a spatula.
- In a small bowl, combine sugar topping ingredients – brown sugar, rice flour, margarine and cinnamon. Mix with a fork or pastry blender to produce a crumb texture.
- Scoop one to two large spoonfuls of batter into muffin cups and top with a teaspoon of crumb topping.
- Bake for 20 – 25 minutes.