What do you do with leftover blueberries that MUST be used!? Bake muffins of course!
I have made blueberry muffins before, Blueberry Quinoa Muffins, that are very similar to these new ones, except this newer version uses almond, oat, and fine cornmeal instead of grits and quinoa and it is oil free for those trying to stay away from oils. Also, because this newer muffin doesn’t include quinoa, cooking the quinoa is one less step to making these delicious muffins (meaning you get to eat them sooner!) But the best part of this newest muffin is that they tasted SO good!
Everyone in my family loved them that they were gone in no time! Now I have to go buy more blueberries just so I can remake these muffins!
This recipe was adapted from Happy Herbivore Abroad. I made several changes from the original recipe in order to make these gluten free 🙂
- 1/2 cup almond flour
- 1/2 cup GF instant oats
- 1/2 cup brown rice flour
- 1/2 cup fine cornmeal
- 1/4 cup raw sugar
- 2 tsp baking powder
- 1 tsp baking soda
- Optional: 1/4 tsp salt
- 1/4 cup maple syrup
- 1 cup unsweetened applesauce
- 1/4 cup almond milk
- 2 tbsp lemon juice
- 1 cup blueberries
- Preheat oven to 350F and line muffin tin with cupcake liners.
- In a medium bowl, combine all dry ingredients. Whisk to combine.
- Mix in syrup and applesauce and stir until combined.
- Add almond milk and lemon juice and stir.
- Gently fold in blueberries.
- Spoon batter into muffin tin and bake 22-24 minutes, or until a toothpick inserted in the center comes out clean.
The cornmeal makes these muffins similar to cornbread, but the blueberries pair really well with it giving these muffins the perfect sweet taste!