Skip to main content

Gluten-Free Goddess Blueberry Flax Muffins

Gluten-Free Blueberry Flax Muffins @ Gluten-Free Goddess


Blueberry Flax Seed Muffins - My New Fave.

Several years ago we left Cape Cod (our home for years) for our empty nest gypsy adventure. We sold the sofa, kitchen table, and boxes of cookbooks. We recycled toys and jeans and an old PC. The open road was calling. And we listened.

The western sky hung big and blue above the high desert arroyos of New Mexico. It felt as deep and wide as an ocean. We thought this signaled home. But I missed the sea more than I ever could have guessed. So we moved to Los Angeles and tried on four different neighborhoods in as many years. I grew adept at packing and shedding and shelved my books by color. I luxuriated in each and every hour spent with my two grown sons. A gift, each shared coffee date. Movie night. Christmas dinner.

But the city of Los Angeles was never my home. Its entertainment culture felt as walled off to me as the adobe and iron gates in Santa Fe. I felt invisible. And irrelevant. And undernourished. My restless feminine soul was starving.

And so I turned my gaze East again. It somehow felt right. And I found us a temporary nest, an antique barn studio in a post card worthy Connecticut village where I had lived as a child. There I painted. I listened to rivers curving through woods. I inhaled the fog. It smelled like pine. It was quiet here. And the slower pace was more to my liking. 

But it is not by the sea. I cannot walk the flats at low tide. I have no place to hang sheets in the ocean breeze. Inevitably, the coast is calling. Like the long and winding road that tugged me West, and pulled me East, the tidal rhythms of living by the sea are infusing my dreams with the colors of ocean glass and bay side creeks. There is sand in my boots from our trip to San Diego and I cannot bring myself to shake it out. I've been looking up rentals in Ventura County. Searching cottages on the Gulf of Mexico. Collecting captures of the wild Maine coast. But dreams are not always affordable. Or logical. Or possible. I've lived long enough to understand that a vision board does not manifest a beach house. And wishing hard does not attract the object of desire. The Law of Nature is indifferent to our dreams. 

So while I bake today, I ponder what lies ahead. 

I am reading NOMADLAND - amazing.

If you are a fortune teller, adept at reading signs, speak now or forever hold your peace.

Karina
xo



Warm Gluten-Free Blueberry Flax Muffins @ Gluten-Free Goddess


Gluten-Free Goddess Blueberry Flax Muffins Recipe

Updated. Original recipe posted April 2013 by Karina Allrich.

We used fresh organic blueberries in these wonderful, fragrant flax muffins. You could also use frozen blueberries- but keep your eye on the baking time (frozen berries make a colder batter). Use a cake tester to test the center for doneness.

Ingredients:

1 cup almond flour or hazelnut flour
1/2 cup sorghum flour or brown rice flour
1/2 cup potato starch (not potato flour)
1/4 cup flax seed meal
1 cup light brown sugar
2 teaspoons double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 cup organic expeller pressed canola oil
3 free-range organic eggs, beaten
1/2 cup non-dairy milk
1 tablespoon good vanilla extract
2 cups organic frozen blueberries, patted dry, but still frozen


Instructions:

Preheat the oven to 350ºF. Line a 12-muffin tin with paper liners- this recipe makes 14 muffins, so you'll need two extra paper liners.

In a large mixing bowl, whisk together the almond flour, sorghum flour, potato starch, flaxseed meal, brown sugar, baking powder, baking soda, xanthan gum, sea salt, and cinnamon.

Add in the canola oil, eggs, non-dairy milk, and vanilla and beat to combine. Continue beating for 2 minutes until the batter is smooth, and moist, akin to thick cake batter.

Stir in the blueberries by hand.

Using a spoon, drop the batter into the 12 muffin cups and smooth out tops with wet fingers. Bake in the center of the oven for 25 minutes, until domed and golden brown. Insert a cake tester to make sure the centers are cooked through.

Note* Cover the muffin pan loosely with a piece of oil for the last five minutes of baking to keep the tops from browning too much.

Cool on a wire rack for five minutes or so, then turn out the muffins to continue cooling on the rack.

Repeat with the remaining batter to make 2 more muffins.

We ate our blueberry flax muffins warm and slathered with vegan butter.

Makes 14 muffins.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 





Gluten-Free Blueberry Flax Muffins @ Gluten-Free Goddess


For substitutions, please see my guide to baking with substitutions here.






TRENDING

Karina's New Cottage Style Granola

A tasty new granola recipe for the coming Winter season? Yes! Our latest, easiest, crave worthy homemade granola recipe is a veritable breeze to make. And it's endlessly customizable. Add dried coconut, cashews, nuts, seeds or dried berries to your cereal loving heart's content. Use our favorite spice blend (pumpkin pie), or substitute your own preference. In fact, our combo of pure maple syrup and a touch of brown sugar is so delicious, you may decide, as we often do, to leave the spices out. It's THAT good. All you need is a sturdy sheet pan/cookie sheet.  And an oven, of course.  You know, to bake it in. Your house will smell like a cottage bakery. Cheers--- and please be safe out there! Karina xo

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free No-Oats Chocolate Chip Cookies with Quinoa Flakes

Have I got a Faux for you. My last cookie post stirred up a veritable stew of feelings. From oat-loving high fives and boogie till the cows come home oatmeal cookie bliss, to very sad, That's okay, I'll sit this one out in the corner moping. Because oatmeal? It's not for everyone. Apparently, oats can sometimes be unkind to certain sensitive celiac tummies. They are high in fiber. Which messes with some folks.  And others  believe the trouble starts with its globulin or legume-like protein called avenalin. Some think it's the "soluble" fiber factor. Other gluten-free diet centrics believe that the prolemine in oats called avenin triggers a celiac-like response. Or that oats are too often contaminated during the harvesting process. The debate rages on. And I'm no scientist, I'm sorry to tell you, so I'll sit this one out.  But that does not mean, Darling, that I am not motivated to figure out an alternative to oats in such a class

Easy Gluten-Free Pie Crusts for the Holidays

Feel like baking up something delicious for the coming holiday season? Try these easy gluten-free pie crust recipes. They'll work for all kinds of fillings- from key lime custard to pumpkin, cheesecake to chocolate chiffon. And the nifty part is- they're dairy-free as well as gluten-free. Note: If you love baking with butter and dairy, simply use your preferred dairy choice. Subs are noted. Keep your taste buds happy, folks. Cheers, Karina xo

Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

This dairy-free gluten-free recipe is worth the effort. Especially if you are gluten-free AND vegan. Plan to make it a day ahead. Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious. This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust. This pie is radical. Dairy-free. Gluten-free. Gorgeous. Delicious. Yep. Love, Karina xox

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Gluten-Free Potato Latkes

Nothing beats golden, crispy, lacy latkes. A gluten-free favorite from the archives- these tender, lacy latkes are easy to make. Serve with homemade applesauce and sour cream spiked with a hint of horseradish or chives. And PS: I just passed my 5th year blog anniversary! Five years blogging gluten-free recipes. Delicious thanks to all of you - much love xox Karina