Sunshine Blueberry Muffins

Baby Robins Fledge the Nest!

Adult birds calling out in alarm.
fledgling robin in the bushes near the house

Blueberries ripe for the Picking - Time to make some Blueberry Muffins!!
Sunshine Blueberry Muffins

Gluten, Egg and Dairy Free!

From the looks of the last few entries on this blog, you might think that we only prepare baked goods here at The Leafy Cafe. I've been busy cooking the recipes from The Cancer's Survivor Guide so I have not prepared any main meals from my own collection of healthy Whole Foods recipes or anywhere else for that matter. The Cancer Survivor's Guide is the book that accompanies the curriculum I teach for prevention and survival of cancer and other disease. For a FREE PDF download of the CSG, click here.

Well, one last muffin recipe and then we will start to post some recipes for all of the nutrient dense Powerhouse veggies coming out of the garden every day!

You're looking at some fresh, potent medicine here!
Maine Wild Blueberry Farmer gives these the thumbs up!! I was so excited when I tasted these muffins that I ran out looking for one of my blueberry-farming neighbors here on the Ridge to try one. I found John Boyington, owner of Ridgeberry Farm.
"These muffins are really good!"

Farmer John Boyington with a mouthful of sunshine!

 John was taking a short break from picking when I cornered him with a muffin. I did not tell him they were basically fat free AND Gluten-Free until he smiled and said “these are really good”! At Ridgeberry Farm the entire family participates in the blueberry harvest operating the Fresh Pack Line. 
Boyington Family processing Wild Maine Blueberries

Ladies hard at work on the Fresh Pack Line

Looking at all of those Anti-oxidants

You might ask: what does a blueberry farmer do during the long Maine winters? John does amazing work helping the needy in countries such as Malawi. Please check out the Boyington's website here and the info and slide show to their work in Malawi here.

Sunshine Blueberry-Cornmeal Muffins Gluten-Free or not
1c. Gluten Free flour  (I used Bob’s Red Mills) OR use 1 c. WW Pastry Flour
1c. Gluten Free Cornmeal (or regular)
¼ c. Ground GF Oats or Oat Bran (I just had this on hand left from a batch of zucchini muffins)
1 t Xanthan Gum
2 t baking powder
1 t baking soda
½ c brown sugar
½ t ground ginger
¼ t salt
1 c. unsweetened applesauce
zest & juice of one lemon
¼ c. non-dairy milk (I used Oat Milk)
¼ c. pure maple syrup
1c. wild blueberries
1 T sm. Diced Crystal Ginger (optional) 
Method:  Preheat oven 350 F.

1.       Grease or spray a muffin tin or paper liners if using.
2.       In a large bowl, whisk flour, corn meal, oat bran, baking soda, baking powder, salt, and ginger together until well combined.
3.       In a separate bowl, mix applesauce, non-dairy milk, lemon juice and maple then stir in sugar.
4.       Mix wet ingredients with dry until almost combined.*
5.       Add blueberries and crystal ginger if using, stirring until just combined. Spoon into muffin cups 3/4 full.
6.       Bake 15 to 20 minutes in convection oven, or until a tooth pick inserted in the center comes out clean.

 * If you use a more coarse cornmeal, you could let the batter sit in the fridge for a while before adding the blueberries and crystal ginger. Let come back to room temp before baking.



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