My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Wednesday
Feb272013

blueberry crumb muffins

Winter has finally hit Ft. Collins.

I know you’re probably thinking, but you post all of those photos snowboarding and snowshoeing in knee deep snow!  Very true.  However, we have much milder winters than where we play in the mounatians, which is about 2 hours West.  And this winter in particular has been unusually warm and dry.

It has been pretty fabulous to hop on my road bike 6 weekends in a row during the middle of “winter,” but I’m not looking forward to a higher probability of summer fires.

Anyway.  This snowy weather has been making me crave warm and cozy comfort foods all week long!

blueberry crumb muffins // edible perspective

Muffins definitely equal comfort in my mind, and I just realized I have zero blueberry muffin recipes. I have blueberry pecan cornbread and blueberry breakfast cakes but no muffins. This is absurd.  I adore blueberry muffins and they seem like such a go-to breakfast/snack/dessert that it’s about time I add them to the recipe lineup.

blueberry crumb muffins // edible perspective

My favorite gluten-free flours for quick breads and muffins are: buckwheat flour, oat flour, almond meal, and a little ground flax.

For whatever reason this combination has proved itself time + time again.  Far better than any whole wheat treat I ever made in years past.

blueberry crumb muffins // edible perspective

This combination results in a tender, dense but not heavy, perfectly moist muffin.

Studded with blueberries and lightly sweetened with honey and sucanat.

blueberry crumb muffins // edible perspective

And, ohhhh that crumb topping.

blueberry crumb muffins // edible perspective

The icing on the cake.

blueberry crumb muffins // edible perspective

blueberry crumb muffins // edible perspective

Print this!

Blueberry Crumb Muffins gluten-free, dairy-free // yields 12-14 standard muffins

adapted from: banana bread

for the crumb topping: be sure to make this first

  • 1/4 cup rolled oats
  • 1/4 cup sucanat, or coconut sugar/brown sugar
  • 3 tablespoons oat flour
  • 3 tablespoons softened coconut oil
  • 1/2 teaspoon cinnamon
  • pinch of salt
  1. Place all ingredients in a bowl and mash together with a fork or your fingers until fully combined and crumbly.  Set aside.

for the muffins:

recipe slightly adapted 3/12/13

  • 1 cup gluten-free oat flour
  • 3/4 cup raw buckwheat flour
  • 1/2 cup almond meal
  • 3 tablespoons sucanat, or coconut sugar/brown sugar
  • 2 1/2 tablespoons ground flax meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup + 1 tablespoon unsweetened applesauce
  • 6 tablespoons unsweetened almond milk
  • 1/3 cup honey
  • 1 tablespoon vanilla extract
  • zest of 1 lemon or 1 orange, optional
  • 1/4 cup unrefined coconut oil, melted and slightly cooled
  • 1 1/4  cup blueberries
  1. Preheat your oven to 350* F and line a muffin tin with liners.
  2. Add all dry ingredients to a large bowl and mix well.
  3. Whisk the eggs in separate bowl and then whisk in the applesauce, milk, honey, and vanilla until fully combined and smooth.  Whisk in lemon or orange zest if using.
  4. Vigorously whisk in the coconut oil and immediately pour the wet mixture into the dry, to avoid the coconut oil from ceasing.
  5. Stir with a large spoon until just combined.  Do not over stir.
  6. Fold in the blueberries with minimal stirring.
  7. Promptly spoon the mixture into the muffin liners about 2/3 the way full.
  8. Sprinkle the crumb topping on each muffin and bake for about 25-30 minutes until a toothpick comes out clean.  The tops will turn golden brown.
  9. Let completely cool before peeling the liner off.  Muffins hold together fully once cooled.

notes/subs: For altitude around 5,000’ increase your oven to 370* and use 3/4 tsp baking powder.  Melted butter can be subbed for coconut oil.  Raw buckwheat flour can easily be ground to a fine flour in a blender, magic bullet, or coffee grinder.  Be sure to use raw groats, which are a light yellow/green color.  I do not advise using roasted buckwheat/kasha and do not recommend Arrowhead Mills buckwheat flour.  Frozen or fresh blueberries will work.

blueberry crumb muffins // edible perspective

If by some strange chance we can’t polish these off I have big dreams of turning them into a blueberry muffin bread pudding bake.  We shall see…

Ashley

Reader Comments (33)

wow! i never thought that a gluten-free version of something would look more appealing to me than a regular version...but i would take this baby hands down over any other type of blueberry muffin! gorgeous photos too! (as usual!)
February 28, 2013 | Unregistered Commentermarissa @ the boot
These are some excellent looking muffins and I'm totally in love with that crumb topping.
February 28, 2013 | Unregistered CommenterKathryn
Ashley these muffins look gorgeous!
I want to make them, however both me and my son are allergic to buckwheat, which flour would you use in place of the buckwheat flour?
Looking forward to making these this week!
Thanks!
Ana
February 28, 2013 | Unregistered CommenterAna
you are so talented. i made an orange quick loaf based off your banana bread. i TOTALLY agree with you about this combo of flours. GF GOODNESS! love!
February 28, 2013 | Unregistered CommenterKrissy @ Make it Naked
The phrase "the icing on the cake" should totally be changed to "the crumb on the muffin"! These look amazing. We have had pretty cold temperatures here so far, but we JUST got hit with our snow this winter too. So pretty :) Although now the blueberries in these muffins are making me crave spring!
February 28, 2013 | Unregistered CommenterAndrea
Love the combo of buckwheat/oat/almond- I can imagine that would be perfect for a muffin! (and I know what you mean about winter finally hitting- it's been snowing for the past four days in IL!)
February 28, 2013 | Unregistered CommenterErin
These look so crumbly and delicious! You made the best looking baked goods :)
February 28, 2013 | Unregistered CommenterHeather @ Fit Mama Real Food
Yes! You're the best - this is EXACTLY what I need to make on this snow-filled day in Wisconsin.
February 28, 2013 | Unregistered CommenterJill
YUMMMMMMMMM!!!! I can't say I miss the cold winters and snow right now, but I'd take 5 of these guys right this moment!
February 28, 2013 | Unregistered CommenterHeather @ Heather's Dish
These look delicious! I'm glad there are no gums or starches, as I don't seem to tolerate them well.
Winter had eluded Tucson as well until last week when it actually snowed! I think that's only the 4th time I've seen it snow, so it was a real treat! :-)
February 28, 2013 | Unregistered CommenterLauren
This looks like such a fabulous recipe!!
February 28, 2013 | Unregistered CommenterKatrina @ Warm Vanilla Sugar
What adorable cupcake liners! I love the blueberries oozing from the side :)
February 28, 2013 | Unregistered CommenterAlexis @ Hummusapien
@Marissa - Thanks, Marissa. That means a lot!

@Ana - Hi Ana. I recommend checking out my blueberry breakfast cakes that I linked to in this post. You can definitely make those in a muffin tin, although they are a bit more cake-like. You should be able to use all oat flour but you will probably want to use a full 3 tablespoons of flax. I've found oat flour and buckwheat flour to be very similar, however buckwheat flour does seem to bind slightly better and help create a slightly more desirable texture. Also check out my blueberry doughnut recipe, which can also be made in a muffin tin. Hope this helps! http://www.edibleperspective.com/home/2012/2/12/blueberry-cake-doughnuts.html

@Krissy - Love the idea of an orange loaf! I used to adore the orange muffins that came in the variety muffin packs when I was younger. :)

@Heather - Thanks so much!

@Lauren - I'm so glad this combination of flours will work for you! I try to keep things as simple as possible. Wow, snow in Tucson! Crazy!
February 28, 2013 | Registered CommenterAshley
These are beautiful! I have not tried using buckwheat flour yet, but have all the others so I will have to get some and try this!
February 28, 2013 | Unregistered CommenterSharla
@Sharla - Hi Sharla! If you do buy the flour, I do not recommend Arrowhead Mills as they do not grind the flour from raw groats, so it has a really strong flavor. :)
February 28, 2013 | Registered CommenterAshley
These look delicious!!
February 28, 2013 | Unregistered CommenterLauren @ Sassy Molassy
Goodness these look incredible! The crumb is the most important part in any muffin recipe!
February 28, 2013 | Unregistered CommenterLauren
Blueberry muffins are one of my favorite kinds of muffins. Love that crumb topping! Beautiful photos as always.
February 28, 2013 | Unregistered CommenterAnna {Herbivore Triathlete}
These look absolutely gorgeous! Perfect breakfast for sure. Question: where did you get those adorable free-form muffin liners? I must get my hands on them!
February 28, 2013 | Unregistered CommenterErica
@Erica - I actually found them at TJ Maxx. I was looking for a new swimsuit for swimming laps and ended up buying muffin liners instead. haha -- I would check any specialty baking shops or online!
February 28, 2013 | Registered CommenterAshley
I love blueberry muffins! These look so yummy. I can't wait to try them!
February 28, 2013 | Unregistered CommenterMaria Tadic
Your prep photos are always so lovely. Why does my kitchen always look like an ugly explosion? Hahaha (YUM! btw -- I have frozen blueberries I need to use up.)
Wow. These look to be the perfect blueberry muffin. I don't have much experience baking with different flours, but I am going to give this recipe a try. Love the cute liners too!
February 28, 2013 | Unregistered CommenterAmanda @ Once Upon a Recipe
These look fantastic. I was just about to make some muffins so the timing of this recipe was great. Can I ask, what is the purpose of the flax meal? Can I substitute this for something else?
February 28, 2013 | Unregistered CommenterTania @ The Cook's Pyjamas
@Tania - The ground flax helps bind the flours together and also helps the texture. There are no other real subs for this ingredient. Bob's Red Mill packages this and it can even be found at Trader Joe's. Or, you can grind your own from raw flax seeds. Hope this helps!
February 28, 2013 | Registered CommenterAshley
Oooh, these look delicious. And those paper liners are so cute!!
I just made these for brunch, but subbed mashed banana for the applesauce since that is what I had on hand. They are so yummy! Even my anything-but-white-flour averse husband deemed them a success. Thanks for the terrific recipe!
P.S. I LOVE your muffin liners!!
@Lindsey - I am thrilled to hear this!!! And banana blueberry sounds deeelicious! :) I will have to do the same myself next time. So glad your husband approved. Thanks for letting me know!
March 3, 2013 | Registered CommenterAshley
These were amazing! I replaced the sucanat with date sugar because I had that on hand. Thanks Ashley!
March 4, 2013 | Unregistered CommenterHeather
@Heather - So, so glad to hear! Thank you for the feedback on subbing date sugar. I've been meaning to try that out!
March 4, 2013 | Registered CommenterAshley
This was my first try with date sugar and I was glad it worked! I had read that it can be tricky in baking.
March 5, 2013 | Unregistered CommenterHeather
Hi Ashley, thanks once again for a fab recipe. I baked these this morning and immediately downed 1. My 2 year old daughter had 3 mini's for her breakfast hahaha Such a beautiful texture and so delicious!
June 27, 2013 | Unregistered CommenterSandy-Lee
@Sandy-Lee - Aw, that's great!! Thanks so much for letting me know. I was extremely pleased with the texture of these and so glad others are as well...especially the little ones! :)
June 27, 2013 | Registered CommenterAshley

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