I don't know about you, but I'm fully enjoying every single minute of summer and I'm in no way ready to move towards the dreaded "Back to School" season. Unfortunately the calendar and I are pushing and pulling, but as we move day by day the calendar appears to be winning.
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For example, breakfast today occurred after waking to birds instead of a blaring alarm, a morning walk along the beach, and muffins. Double Blueberry Muffins that is. And while the muffins on their own were a pure delight, it was the lemony glaze that set them a step above.
Filled with our favorite Blueberry Chia Jam, these muffins bring a double dose of antioxidants, and now that I think about it, they just might work nicely in a lunch box. If one had a need for a lunch box, that is. Luckily, we don't. Yet.
Double Blueberry Muffins with Lemon Sugar Glaze #dairyfree
Wonderful on their own, the lemony glaze takes these muffins a step above and makes them a fabulous snack, awonderful breakfast with coffee, or a nice homemade treat in the lunch box.
1 1/4 cups all-purpose flour
3/4 cup oat flour
1/2 cup granulated sugar
2 1/2 tsp baking powder
generous 1/4 tsp salt
3/4 cup milk (we used rice milk)
1/4 cup mashed banana
3 Tbs oil
1 cup frozen or fresh blueberries
1/2 cup blueberry preserves
2 tsp finely grated (zested) lemon peel
2 Tbs granulated sugar
2 Tbs butter (or butter alternative), melted
In a large bowl, whisk together the flours, sugar, baking powder and salt. Set aside.
In a medium bowl, add the eggs, milk, banana and oil, and whisk to combine.
Add the wet ingredients to the dry, then add the 1 cup of blueberries. Stir just until combined, being careful not to overmix.
Spoon batter into prepared muffin tins filling only 1/2 way. For large muffins add 2 tsp blueberry preserves to the muffin tin, then top with more batter, filling to a little under the rim of the tin. (for the mini muffins we had a hard time filling half way and then adding jam, so we simply omitted the jam and made sure each muffin had at least 3 blueberries).
Place into the preheated oven and bake 18-20 minutes for full sized muffins (our minis were done at 11 minutes).
While muffins are baking prepare the glaze; Stir together the lemon zest, sugar and butter.
When muffins are done, allow them to rest in the pan for a minute or two, then remove to a wire rack. Brush with the Lemon Sugar Glaze and serve.