Monday, August 13, 2012

So easy! Blueberry Muffins

I was actually surprised when these muffins turned out as good as they did! And in only one bowl, too :)
I used the ratio for muffins and quick breads from Ruhlman's book Ratio. This ratio is 2 parts flour: 2 parts liquid: 1 part egg: 1 part sugar: 1 part fat. Then added the basic salt and baking powder, and a couple handfuls of blueberries (so much cheaper while they're in season!), and voila!!

Simple Whole-Grain Blueberry Muffins
4 oz. whole grain flour blend
2 oz. coconut palm sugar
1/2 t. sea salt
1 t. baking soda
1 egg
4 oz. almond milk
2 oz. grapeseed oil
2 handfuls (2.5 oz., about 1/2 c.) of fresh blueberries

Preheat oven to 350 degrees F. Measure out the flour blend, coconut palm sugar, salt, and baking soda into a large bowl, and combine. Add egg, almond milk, and grapeseed oil, and mix well with a spatula until smooth. Fold in blueberries.

Pour batter into muffin tin lined with paper cupcake liners. Fill cups about 3/4 full. Bake for 20-25 minutes, or until toothpick inserted comes out clean. Cool for 10-15 minutes before serving.
Makes about 9 muffins.
Shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, and Gluten Free Fridays


  1. Yum, these look so good. And I'm always a fan of a recipe I can whip up in one bowl!

    1. @Dishesanddishes, I'm with you! And this one I can make before work, to take with me as a snack...I hope you get a chance to try these and enjoy them! :)

  2. Thanks for linking up at our Gluten Free Fridays recipe party! We had over 120 recipes! :) Thanks for making it a huge success! I have tweeted and pinned your recipe to the Gluten Free Fridays recipe board on Pinterest! :) Hope that you'll join us next week! Cindy