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Blueberry Muffins with Mia

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It took the Florida hurricanes to bring my whole family together–my mom, my 5 older sisters, their 17 kids, and me!  For 2 weekends, I was blessed to be able to see my family in San Diego for an impromptu family reunion.

Aside from being a top student, amazing tennis player, singer, guitarist, and artist, Mia, my oldest niece who lives in Florida is a skilled baker and avid YouTube recipe video watcher.  We thought it would be fun to bake together and to collaborate on a baking video.  Since her grandma’s (my mom) favorite morning pastry is a blueberry muffin, we decided to make grandma a healthier muffin, Auntie Bon Bon-style, which means the muffins were vegan, gluten-free, free of refined sugar, and organic!  I showed her how to make my special muffins, we took turns filming each other, and Mia painstakingly chose the music and edited videos for both YouTube and Instagram.  I think she did a mighty fine job. #ProudAuntie

I missed her this Thanksgiving, and can’t wait for her to get back to California around Christmas so we can film more fun recipes together!

Find the full recipe, below!

 

Blueberry Muffins

Time: 40 minutes

Yield: 8 – 9  muffins

Muffin Ingredients:

Dry Ingredients

1/4 cup oat flour, gluten-free

2/3 cup potato starch

1/4 cup arrowroot, ground

 

1 tsp xanthan gum

1.5 tsp baking powder

1 tsp baking soda

1 cup coconut palm sugar

lemon zest from 2 lemons

Wet Ingredients

2/3 cup unsweetened applesauce

1/2 cup almond butter

1/2 cup water

1 Tbsp apple cider vinegar

2 Tbsp flax meal

1 tsp vanilla extract

Other Ingredients

2 cups fresh organic blueberries

Crumb Topping Ingredients:

1 cup rolled oats

2 Tbsp oat flour

1 cup coconut sugar

1 tsp vanilla extract

1/4 cup melted coconut oil

1/4 tsp sea salt

 

Directions

  1. Preheat the oven to 350 degrees F
  2. In a medium-sized bowl, add in the dry ingredients and whisk together to combine.
  3. Create a well in the center of the dry ingredients and in a separate small bowl, combine all of the wet ingredients.
  4. Pour the wet mixture into the dry ingredients and mix until almost combined.
  5. Add in the fresh blueberries and with a rubber or silicone spatula, fold into the muffin batter.
  6. Take 2 cupcake molds and line, in a staggered fashion, cupcake liners. Spray with coconut cooking spray so the muffin and crumb do not stick to the pan after baking and at removal.
  7. Using an ice cream scoop, fill the liners with a heaping scoop of blueberry muffin batter.  Then press on the crumb.
  8. Bake for 35-40 minutes at 350 degrees F (all ovens vary, but stick a toothpick in it to check for doneness.  If it comes out clean, it’s done).
  9. Allow the muffins to sit for at least 10 minutes before removing them from the pan.  Enjoy!

 

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