Normally I don’t ever claim things are the best, especially in my line of work. HOWEVER, when I’m able to make a normally calorie-laden blueberry muffins both nutritious AND incredible, I get a little excited. Even more thrilled when I somehow was able to make them gluten free.
First these beautiful, moist muffins were baked when I needed them the most: a few days after Thanksgiving after I came down with an absolutely dreadful post-nasal drip cough coupled with a lack of sleep from holiday festivities. The leftover blueberries that weren’t used in my blueberry pie were sitting in the fridge, begging to be thrown into some muffin batter. So off to the kitchen I went.
It neared 7am; Tony was still sleeping as I pulled the enormous muffins out of the oven and set them on the cooling rack. My goodness they were lovely and bursting with juicy blue color. I left a note for T to try them, then went out to grab cough medicine and run a few errands.
Upon my return, Tony had already eaten two! He burst into the room and asked how I had created the best “sugar cookie” muffins he’s ever had. How adorable that he thinks my healthy blueberry muffins taste like sugar cookies, right?! This is why I adore him.
It did make sense though since the muffins were made with almond flour; most sugar cookies call for almond extract, so he wasn’t that far off his muffin game.
Since the initial baking off the muffins, we’ve been making them every single week! I crave them when they aren’t on my counter and have gone through more almond flour than I ever thought possible. Thank GOODNESS for Trader Joe’s and their almond meal.
Alright let’s get into the nutritious goodness of the muffins so then we can BAKE! Instead of your typical bakery-style blueberry muffin, which can have over 350 calories, 15g of fat, 33g sugar and 56g carbs, I created a version that focuses on nutritious, wholesome ingredients:
ALMOND & OAT FLOUR USED: The base of the muffins are made up of a mixture of oat flour and almond flour, two very accessible gluten free flours! I usually use Bob’s Red Mill oat flour and Trader Joe’s almond meal/flour. Whatever I can find that is fairly cheap and hopefully organic!
NO REFINED SWEETENERS: Next, the muffins are naturally sweetened with a hint of maple syrup. Honestly the amount is PERFECT and helps the blueberry flavor shine through. I love Grade B syrup because it tends to have a richer flavor than Grade A.
A SPLASH OF VINEGAR: There is a hint of apple cider vinegar in the muffins which helps them to rise properly. You can also use white vinegar or lemon juice if that’s what you have on hand. Don’t worry you won’t be able to taste it!
DAIRY FREE MILK: I did also bake these with a fabulous new Almondmilk Cashewmilk blend from Almond Breeze! It’s my new favorite because of how creamy and addicting it is. To me, it still very much tastes like almond milk, but just with a little hint of cashew flavor! I’ve been baking with it all month long and can’t wait to test out some curry recipes with it soon. Find it near your using their product locator!
FRESH BLUEBERRIES: Lastly, I would recommend using fresh blueberries in this recipe, otherwise frozen wild blueberries are, but be warned that if you choose frozen, the muffins may end up with a little bit of a blueberry-purple color.
I hope you all enjoy these blueberry ‘sugar cookie’ muffins as much as we have been. And of course, no shame in slathering your favorite nut butter on them. If you make this recipe, be sure to tag #ambitiouskitchen on Instagram so that I can see your creations!
SEE HOW TO MAKE THE MUFFINS:
Also be sure to follow me on snapchat (username: ambitiouskitch) to see me cooking up more goodness. Xo!
- Serves: 9
- Serving size: 1 muffin (based on 9)
- Calories: 204
- Fat: 10.1g
- Carbohydrates: 22.3g
- Sugar: 9.9g
- Fiber: 3.2g
- Protein: 6.6g
- 1 cup + 2 tablespoons oat flour
- 1 cup packed almond meal
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 egg, slightly beaten
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened Almond Breeze Almondmilk Cashewmilk Blend
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar (or fresh lemon juice)
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees F. Line 9 muffin cups with liners and spray the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).
- In a large bowl, whisk together 1 cup oat flour (reserving the 2 tablespoons for later), almond meal, salt and baking soda.
- In a separate large bowl, mix together egg, maple syrup, vanilla, almondmilk cashewmilk, olive oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
- In a small bowl toss blueberries and oat flour together, then gently fold them into the batter. Divide batter evenly between 9 muffin cups, filling 2/3 of the way full. Bake for 20-25 minutes or until toothpick inserted come out clean or with just a few crumbs attached. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 9 medium muffins (or 12 small muffins).
Recipe by: Monique Volz / Photography by: Sarah Fennel
This post is sponsored by Almond Breeze. All thoughts, opinions and recipes are my own — I love baking and cooking with their dairy free milks.