Maybe it’s the searing heat (and lovely humidity if you’re in Virginia) that makes my eyelids heavy in the afternoon. Or maybe it’s the late sunshine drawing me outside instead of into my bed. Or perhaps, it’s even the daydreams of laying on beach sipping on some unnecessarily frothy drink with an umbrella.
Whatever it is, it’s making me drag in the mornings – not the heavy winter drag that makes your body feel like lead – it’s more of a lazy, Sunday morning drag. The kind of drag where you want to leisurely sip your latte in your yoga pants. This drag is definitely making it difficult to make breakfast before work – and you don’t want to see me without my breakfast and espresso. I might bite your head off.
These muffins are the remedy to the summer morning drag. Do yourself a favor and carve out a half an hour one evening to bake these muffins to have for breakfast this week. They’re light but substantial and bursting with fresh, delicious blueberries. They are packed with healthy things like flax meal and buckwheat, which is why I’ve called them “power muffins”. Light, vegan, gluten-free, healthy muffins – there are few things better.
Gluten-Free Vegan Blueberry Power Muffins
Inspired by Gluten-free Goddess
Yields 12 large muffins
80g almond flour
50g raw buckwheat flour (I take raw buckwheat groats and give them a quick process in a grinder)
140g sorghum flour
50g tapioca starch (or potato starch)
1/2 tsp. baking soda
1 tsp. baking powder
3/4 cup sugar
2 Tbsp. light olive oil (or other light tasting oil)
4 Tbsp flax meal mixed with 6 Tbsp warm water
1 cup almond milk (or other non-dairy milk)
1 tsp. pure vanilla extract
zest of 1 small lemon
1 tsp. fresh lemon juice
1 pint of fresh blueberries
Oat Topping: 3 Tbsp. gluten-free oats + 3 Tbsp. sugar
Preheat oven to 375 and line muffin tin with muffin cups!
1. Mix together all dry ingredients (flours, baking soda, baking powder) until combined. Add sugar and mix to incorporate.
2. Mix together wet ingredients (flax meal with water, oil, almond milk, vanilla extract) in a separate bowl. Add in lemon zest and lemon juice and combine.
3. Add wet ingredients to dry ingredients in three batches, mixing thoroughly between batches.
4. Gently stir in your fresh blueberries. Fold the batter around the berries gently so you don’t end up with smurf muffins, but if you do, they will still be delicious.
5. Gently fill muffin cups about 3/4 of the way full.
6. Mix up the oat topping if using and sprinkle over muffins.
7. Bake for 20-25 minutes until toothpick inserted in center comes out with a few moist crumbs clinging to it.
8. Move muffins from tins to a cooling rack ASAP – soggy muffins are no fun. Let cool until you just can’t take it anymore.