These better for you confections aren’t just for celiacs! Being indistinguishable from my whole wheat & oat blueberry muffins, these delights are perfect for anyone who demands nutritional value with their breakfast sweets. The chewiness of oat flour offsets the chalkiness of the sorghum while a little guar gum binds the batter. Then, for tenderness, brown sugar and buttermilk boost the acidity. Add to that a generous portion of blueberries for an absolutely delightful “better for you” breakfast treat.
ingredients
makes 1 dozen
7.5 Ounces (1 3/4 cups + 2TB) Sorghum Flour
4.4 Ounces (1 1/2 cups) Oat Flour
3/4 Teaspoon Guar Gum
5.2 ounces (3/4 cup) Brown Sugar
1 3/4 teaspoons baking powder
3/4 teaspoon Table Salt
3/4 teaspoon baking soda
1/4 teaspoon ground coriander
1/8 teaspoon grated nutmeg
6 ounces (1 1/2 sticks) unsalted butter , cut into 1/2-inch cubes, cold
5 Ounces (1/2 cup + 2 TB) Buttermilk or Kefir, cold
2 large eggs, cold
1 teaspoon Vanilla Extract
12 (2 cups) ounces fresh blueberries, frozen or refrigerated, divided
Coarse or Sparkling sugar, for topping up, optional
deviations & tips
The smaller wild blueberries are recommended for better distribution and neater muffins.
Lemony coriander intensifies the blueberry flavor while nutmeg enhances the buttery notes.
Cold ingredients create a more pronounced dome or “muffin top”.
Starting at a higher temperature, encourages an initial burst for higher rising muffins.
Adjust oven rack to middle position and pre-heat to 400F. Prepare a nonstick or aluminum muffin pan by greasing lightly or lining with tinfoil or paper liners.
Set a mesh sieve over the bowl of your stand mixer. Sift flours into bowl. Whisk in guar gum, brown sugar, baking powder, salt, baking soda, coriander and nutmeg. Add butter cubes to bowl; toss to coat. With mixer fitted with paddle attachment, mix at medium-low speed to form crumbs, about 2-3 minutes. In a small bowl whisk together buttermilk or kefir, eggs, and vanilla. With mixer on low, add wet ingredients to crumb mixture and blend just until combined. Fold blueberries into dough.
Blend into coarse crumbs.
Add wet ingredients to create a thick batter.
Distribute batter among 12 muffin cups, about 3.6 oz per cup. Using the back of a spoon, press dough lightly into each cup to fill more uniformly. Top with sparkling sugar if desired.
Bake for 12 minutes. Reduce heat to 350F. Continue baking for 10-16 minutes or until muffins are fragrant, puffed, and golden around the edges. Fresh blueberries will take a shorter amount of time than frozen. An inserted toothpick should re-emerge with some moist crumbs attached but no wet batter. Use a small offset spatula to remove from tin and transfer to cooling rack.
Serve warm with butter if desired. Store in an airtight container in the refrigerator. Warm leftovers in microwave for 30-45 seconds.
Blueberry Muffin with Sorghum and Oat