I love berry season. I don’t care what kind, I can never get enough. This recipe is adapted from my NJ neighbor, Mary Morris. Her husband was a milkman in the days when they delivered milk in thick glass bottle. She was always finding ways to use up the extra milk that he brought home.

These muffins work best with the small, wild blueberries, if you can find them. As you can see from the photo, they are not light and airy, but they do taste great and since they only have a very small amount of sugar and fat, they pose no health dangers. 🙂

Ingredients:

Just a bit less than 2 C flour. I use: 1/4 C teff flour, 1/4 C millet, 1/4 C almond meal (for the protein) and 1 C brown rice flour. This is slightly less than 2 C (which is what you need if making with GF flour)

3 tsp baking powder, use GF and aluminum free

1/2 tsp salt

3T Sugar (I use organic coconut or palm sugar)

Mix these ingredients together in a large bowl with a whisk

Add in:

1 Beaten egg

Add 1T white vinegar or lemon juice to just less than 1C  alternative milk* preferably one that is sugar free and bland and let it sit for 60 seconds. Then add that into the batter. (* soy, almond, or coconut milk)

2T walnut oil or melted coconut oil (or some other healthy omega 3 oil)

Mix until well incorporated but don’t over do it.

1 C washed blueberries (The small wild ones work best. You can also throw in a few blackcaps or raspberries but don’t add too many or the muffins will get soggy.)

These do not rise much so you can nearly fill the greased paper liners or muffin cups. (It really only makes 11 if you are using the papers and 10 if you put the batter directly into greased muffin tins. If you find that the berries sink to the bottom of the muffins, add in 1/2 cup berries to the batter and then once the muffins cups have been filled, sprinkle the remaining 1/2 cup on the tops of the muffins.)

Bake at 375 for approx 18 minutes or until the top springs back when touched. This recipe doubles and the muffins freezes well.