Gluten-Free Blueberry Oat Muffins
Moisture is a rare commodity here.
I breathe in the friendly air and flash on a rainy autumn day in New Hampshire, the sidewalk wet with red and gold leaves. I remember a cup of coffee and an American Spirit, sipped and smoked in a clammy car parked at the edge of a Cape Cod beach in Orleans, the surf a dense gray-green from the chop of a spring storm. I think about a blue and breezy afternoon at Venice Beach, taking photographs of sand and seaweed.
All this, conjured from the smell of the desert in the rain.
Blueberry Oat Muffins
I have been using Trader Joe's gluten-free oats in my baking. When I make muffins, I like to use rolled oats- the topping looks so pretty.
Preheat the oven to 400ºF. Line a 12-muffin tin with paper liners. Or a 6-muffin jumbo pan.
Add the Egg Replacer or beaten eggs. If the batter appears too stiff or dry, add 1 to 4 tablespoons of vanilla rice or hemp milk- one spoon at a time- till soft and moist. Add the blueberries right at the end of mixing. Divide and plop the batter into the twelve muffin cups. Sprinkle with brown sugar oat topping. Bake in the center of a preheated oven for 15 to 20 minutes; if you are making large jumbo muffins, bake for 25 to 30 minutes.
Note* If you use frozen berries, your muffins may need five extra minutes to bake. Keep an eye them. Check doneness with a wooden pick.
Serve however you like- warm, or at room temperature. Wrap and freeze for future treats.
Makes 1 dozen muffins.
Read more about oats and the Purity Protocol here at Gluten-Free Watchdog.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.