Blueberry Flax Muffins ~ Gluten-free

Blueberry Flax Muffins ~ gluten-free

I came across this recipe, from the blog ~ Meal Planning Maven ~ for a gluten-free, triple berry flax bar.  I decided to tinker with it & turned it into muffins.  ((I have a muffin tin, I don't have a mini loaf/bar pan))   Besides, I had a bunch of large, fresh blueberries that needed using up.  My adapted recipe made for a tasty, but very unusual, muffin.   All the big, fresh berries sunk to the bottom of the muffins & actually made a 'sort of' sauce.  Hmmm...

As Monty Python so famously said ~ 'Adopt, adapt, & improve.'  So, I just flipped the muffins over & I served them as an upside-down, blueberry mini cake/dessert.  They were a hit!   It's nice when you can just change up the presentation & still walk away a winner.  :)   Enjoy!

Blueberry Flax Muffins ~ gluten-free 
8-12 muffins
1/2 cup            unsweetened apple juice
1 cup               ground flax seeds

1/2 cup            vanilla whey protein powder ~ gluten-free
1                      egg, beaten
1 tsp                cinnamon
1/8 tsp             ginger
1/8 tsp             nutmeg
1/2 tsp             baking soda
1/4 cup            honey
1 1/2 cup         fresh blueberries

~                     Pam, cooking spray

1)     preheat oven to 300 degrees

2)     spray muffin tin with Pam/spray cooking oil

3)     in large bowl mix the apple juice & flax seeds ~ let sit for 10 minutes 

4)     add the next 7 ingredients & stir until just combined

5)     gently fold in blueberries

6)     divide batter evenly between muffin cups & bake approx. 15 minutes or
         until a toothpick  inserted into the middle comes out clean
          ~ be careful not to over bake

7)     let cool about 5 minutes & remove from muffin pan ~
        ~ serve as either a muffin or as an upside-down mini cake, store in fridge

One of my favorite things to do with blueberries is to add them to fruit salad.  There's something about that fruit that just makes me happy...

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