“It’s a sunny Saturday”…perfect morning for muffins!

Blueberry-Corn Muffins 

…or pancakes or flapjacks!

(gluten-free)

RECIPE

Dry ingredients:

1/4 C. Oat flour

1/4 C. Coconut flour

1/4 C. Almond flour

1/4 C. Tapioca flour

1/4 C. Corn flour

1/4 t. Sea salt

1/2 t. baking soda

1 t. baking powder

Wet ingredients:

1/2 C. Goat yogurt

2 fresh farm eggs

1 T. Maple Syrup

1 t. Vanilla

1 T. Coconut oil, butter or ghee, melted

1/2 C. (or more) frozen wild blueberries

Preheat oven to 350°.  Butter muffin tins.  Stir together dry ingredients and wet ingredients separately.  Mix wet ingredients into dry until just combined.  For flapjacks, mix in an extra 1/2 C. of milk.  Fold in blueberries.  

For muffins, spoon into muffin tins and bake for approximately 20 minutes (for smallish muffins, or longer for larger ones), until tops are golden and a toothpick comes out clean.  Let cool for 15 minutes, and then loosen from pan with a knife.  Serve warm with butter. Yum!

For pancakes or flapjacks, spoon batter onto a well-greased skillet over medium heat.  I like to do three, 3″ pancakes at a time.  Cook until tops have bubbles, and are set enough to flip.  Cook on other side for a couple of minutes.  If batter is thick, try using a lid for a little while on the first side to help cakes cook through.  Re-grease the pan between batches, adjusting heat as needed.  Keep cakes warm in the oven, or better yet, serve and eat immediately with more butter and real maple syrup.  Also yummy topped with yogurt and sliced bananas or strawberries.  

These muffins (and probably pancakes too) freeze quite well.  Enjoy!

“It’s a sunny Saturday” from Ramblin’ Red’s EP

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