Multigrain Grain Blueberry Muffins

Hi Friends! It's Summer and I bought a bit more fruit than I could eat so now I am left with blueberries that are OK but soft.  Have you done this?? I hate to waste anything so I decided to make these blueberry muffins. This muffin packs in some nutrition along with a nice sweet flavor. The oat-based flour has a milder taste than other whole grains and no weird aftertaste. Enjoy this muffin anytime you want a treat that won't leave you feeling guilty for eating it! I decreased the sugar by 1/2 and they are still plenty sweet and the oatly flavor is really a good match with tart/sweet berries. Quick, easy to make, and delicious...what more could you want? Enjoy!     

Ancient Grains Blueberry Muffins

adapted from the Blueberry Muffin Recipe from Jordan Marsh

Dry Ingredients

1 3/4 cups Cup4Cup Ancient Grains gluten-free flour or other GF flour 

1/4 cup blanched almond flour

1 teaspoon Koda Farms Sweet Rice Flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup plus 1 tablespoon granulated sugar, plus more for topping

1/2 cup butter, cut into, small chunks

Preheat the oven to 375F and place the rack in the middle position. Mix flours, baking powder, salt, and sugar together with a whisk. Cut in 1/2 cup cold butter and set dry mix aside.

Wet

2 large eggs

1/4 cup milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1  cup fresh blueberries

Mix eggs, milk, and applesauce and extract together in a medium-sized bowl. Add to dry mixture stirring until well combined. Stir in blueberries and scoop into lined muffin cups. Sprinkle with sugar for a sweet topping. 

Bake for 15-20 minutes or until muffins springs back in the center when touched with a fingertip. Cool and enjoy!