With Michigan blueberries ripe and bursting with flavor, who can resist baking them into your morning muffins? I had great plans for mixing a pint into our muffin recipe this morning until I discovered my son had eaten ALL of them while engrossed in a morning game of Angry Birds. Mindless eating at its best, but at least he got a good dose of antioxidants. What to do?
Luckily, we had a fresh pint of blackberries on hand (or “pointy fur” berries as my kids call them – go figure.) This recipe is versatile enough for any fresh berries you have available, even the ones with the pointy fur. The mashed banana in the recipe adds a hint of banana flavor and a nice moistness to the muffin.
Berry Good Banana Blueberry Muffins (Gluten and Dairy Free)
3/4 cup sorghum flour
1/2 cup millet flour
1/2 cup brown rice flour
2/3 cup sugar
1 tsp guar gum
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 tbsp flaxseed meal
1 egg, beaten
1/2 cup Vanilla flavored Almond Milk
1/4 cup canola oil
1 banana, mashed
1/2 – 1 pint fresh berries (blueberries, blackberries, or raspberries)
Preheat oven to 400 degrees. Grease a 12-muffin tin or line with baking cups. In a large mixing bowl, combine dry ingredients. In a separate bowl, add the beaten egg, almond milk, and canola oil. Make a well in the center of the dry mixture and add wet ingredients, mixing just until the batter is moistened. Gently fold in fresh berries. Spoon batter into muffin cups until 2/3 full. Bake for 18-20 minutes or until slightly golden.
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