I made Jay his most favorite blueberry muffins for our recent trek to Oregon, and since they are so good — AND they are anti-inflammatory (that means they're gluten, dairy, and cane sugar-free)— I made a how-to video for all of you! The first half of the video is the muffin how-to, and the second half is a video blog of our road trip to Oregon.
Photo disclaimer: We didn't take the above photo until days into our trip, at which point the leftover muffins had been squished and left in the car for four days. Do not let this photo fool you; the muffins really look delicious when they're fresh! (Jay ate the days-old muffins. He has a special gift for eating muffins).
See, fresh muffins!
Here's the video for all you bakers and road trip watchers (click HERE if the video below won't play for you):
And here's the written recipe for all you visual learners:
- 1 1/2 cups of oat flour*
- 3/4 cup of coconut or date sugar
- 1/ 2 teaspoon of salt
- 2 teaspoons of baking powder
- 1 egg or 1 chia seed egg**
- 1/3 cup of coconut oil or butter***
- 1/3-1/2 cup of coconut or nut milk
- 1 1/2 teaspoon of vanilla
- About 1 cup of blueberries (I like to use frozen blueberries)
** To make a chia seed egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let sit for 15 minutes, until the mixture is thick and gelatinous.
*** I use a mixture of both coconut oil and butter, although I avoided butter when I adhered strictly to the anti-inflammatory diet.
Heat the oven to 400 degrees.
Mix the dry ingredients in a large mixing bowl.
In a measuring jug that holds at least one cup, add the oil and egg. Then use the milk to fill the jug to the one-cup mark. Add the vanilla, and whisk with a fork until combined.
Add the wet ingredients to the dry ingredients, and mix until combined. Then fold in the blueberries until they are evenly distributed throughout the mixture.
Scoop equal amounts of the mixture into a muffin tin with baking cups or a silicon muffin mat. If you'd like, sprinkle coconut or date sugar on the tops of the muffins.
Bake at 400 degrees for 15-20 minutes (some ovens may take as long as 25 minutes).
Let the muffins cool before removing them from the mat or tin. They are gluten-free and will crumble if removed too soon.
HANDY DANDY TIP: Use an ice cream scoop to distribute the muffin batter across your baking cups!
I hope you enjoy, my friends!
Hopeful, light-filled Thursday, folks!
I'm cheering for you, Home Skillets.
© by scj