Gluten free Blueberry Almond Morning Muffins sweetened with a mixture of brown and granulated sugar. Perfect for your morning wake up call!
“Good morning to you! You live in a zoo! You look like a monkey, and you smell like one too!!!”
Yes, yes. Immature I know. But do you know how long it’s been since I’ve sung (sang?) that song??? Way too long!
That used to be one of my favorite songs as a kid. My mom would sing that little jingle to us in the mornings and it would always bring a big smile and little giggle to my face. Then junior high rolled around and the singing stopped. And then early morning high school came flying around the corner and there was nothing joyous about the mornings anymore…nothing is funny at 4:50 in the morning.
I will say there has always been one thing that I look forward to in the mornings, and that is breakfast. Really, I wake up just so I can eat. It’s my favorite meal of the day.
I am a good old fashioned cereal fan. As much as I follow a gluten free lifestyle in our home, one thing I cannot give up is my breakfast cereal. There are only so many bowls of Rice and Corn Chex you can eat before you go a little crazy. I finally caved and went back to my good old Original Shredded Wheat, Cheerios and Wheat Chex. And yes, I do eat them all mixed together…every morning.
But as much as I like my cereal and banana routine, my kids like variety. They (as in just Braelyn, and Emry repeats whatever she says) are always asking for pancakes, waffles, toast, muffins, candy, cookies, cake…you name it, for breakfast.
Now, of course, I refuse the entertain the latter 3 requests, but the first few I can handle. And besides toast, they are all equally easy to whip up, especially muffins since they don’t require any beating; simple enough to whip up with a bowl and spoon. I like!
These Blueberry Almond Morning Muffins are no exception to the simple muffin stereotype…as in simply easy AND simply delicious! The flavor and texture is also simply spot on!
The crumb of these muffins is light and tender, just like a muffin should be. Who wants to eat a hockey puck first thing in the morning??? This cake like muffin literally melts in your mouth with juicy warm blueberries in every bite. And the flavor is mildly sweet with an almond undertone. I absolutely love the almond aroma with the fresh blueberries. It’s definitely worth swapping out the vanilla in this recipe!
I think the real secret in these muffins is the use of lemon juice. You would think that 1/4 cup of lemon juice would create a tart muffin, but you really can’t taste the lemon at all. The lemon juice just enhances the flavor of the blueberry and almond extract and leaves you with a sweet, fruity muffin. It’s like using sour milk in a recipe. It creates richness and a depth of flavor.
If you want an even fancier muffin, you can always sprinkle some sliced almonds on top with a drizzle of pure maple syrup. That would be a real treat!
Now if I could only get my kids to like cooked blueberries, these muffins would be a true hit. Instead, they nibble around every blueberry, down to the very last crumb, and leave a handful of gooey blueberries on their plate. But hey, that’s no error of mine. If I replaced the blueberries with chocolate chips, they would lick their plates clean.
So for you blueberry muffin lovers out there, these are right up your alley. You just may start loving your mornings again if you could wake up to one of these. And you sure can because they freeze perfectly, too. Just pop them in the freezer after cooling from the oven. When you are craving a sweet morning treat, defrost them in the microwave at 50% power for 30-45 seconds. Easy peasy!
So…”Good morning to you! You live in a zoo! You look like a monkey, and you smell like one too!” But that’s okay because you are enjoying a fresh blueberry muffin. Yeah baby!
How do you get yourself going in the morning?
- 2 eggs
- ½ cup milk
- ¼ cup lemon juice
- 6 tablespoons butter, melted
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ¾ teaspoon pure almond extract
- ¾ cup gluten free oat flour
- ⅓ cup sweet sorghum flour
- 2 tablespoons almond flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 2 teaspoon ground flax
- 2 teaspoons baking powder
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ¾ teaspoon salt
- 1 cup blueberries, washed and completely dried
- Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
- In a large mixing bowl, whisk eggs. Add milk, lemon juice, melted butter, granulated sugar, brown sugar, and almond extract. Whisk until sugar is dissolved.
- In a separate mixing bowl, sift together gluten free oat flour, sweet sorghum flour, almond flour, potato starch, tapoica starch, ground flax, baking powder, baking soda, xanthan gum, and salt.
- Add dry ingredients to wet and mix until combined. Lightly coat blueberries in 1 teaspoon of oat flour. Toss to coat. Gently mix blueberries into batter.
- Fill muffins ⅔ way full and bake at 350 for 20-23 minutes or until lightly browning and toothpick inserted into center of muffins comes out clean.
- Remove from oven and immediately cool on cooling racks, being careful not to burn fingers when removing muffins. Allow to cool for 5-10 minutes before serving.
- Store for up to 3 days in an airtight container or freeze for up to 3 months.*
