Blueberry Zucchini Oat Muffins

I love how blueberries and zucchini are perfect for the picking about the same time every summer. And that is how this muffin recently came into existence. I just harvested my first zucchinis from the garden this week and with pounds of fresh and delicious blueberries just waiting to be eaten.... I couldn't resist.  

It also doesn't hurt that these muffins are as hearty as a bowl of oatmeal and full of enough fruits and veggies to make a snack or your breakfast worth the eating. They are moist and fresh and wonderful for the many busy days in the garden, at the beach or whatever summer fun you find yourself enjoying.

 

If you haven't guessed already, I am all about baking whole grain gluten-free goodies. And this muffin easily fits the bill. It is simple, uses only certified gluten free oats as the flour base and it is moist, chewy and everything a whole grain muffin should be. I even sneaked one with a little decaf coffee. I know, so scandalous for this reverent tea drinker. But, what's a girl to do with a hearty healthy muffin?

Blueberry Zucchini Oat Muffin Recipe
(gluten, dairy, soy, nut and egg-free)
1 cup of certified gluten-free rolled oats
2 cups of certified gluten-free oat flour
(I grind rolled 2 cups of GF oats in high powdered blender to make my own fresh flour)
2 TB of chia seed meal
1 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
1 ts. of ground cinnamon
1 1/2 cup of freshly grated zucchini
1 cup of coconut milk beverage (I used So Delicious Dairy Free) (or other non-dairy milk) mixed with
         +2 TB of fresh lemon juice to make a "buttermilk mixture"
1/3 cup of liquefied extra virgin coconut oil
1/3 cup of local honey or maple syrup

1 heaping cup of fresh (or frozen) blueberries

In a large mixing bowl, add the rolled oats and freshly ground oat flour. Then add the rest of the dry ingredients and mix well together. Mix the coconut milk and lemon separately in a bowl and let sit for 5 minutes, and then add the milk mixture along with all the other wet ingredients. Lastly fold in the fresh blueberries and try and avoid blueberry bleeding. Mix well and let sit for a few minutes for the mixture to soak up the moisture and set well. Then use a 1/3 cup measuring cup and ladle in the batter into a muffin tins. Use muffin papers if you prefer. This recipe will make 12 large muffins or 15 small muffins. Then bake the muffins in a preheated 350 degree oven for 35 minutes or until golden brown and no gooey middles.

I have made this recipe a few times and have found that the muffins taste best when you eat them after letting them cool for at least 30 minutes. That gives them time to sit, completely bake and cool a little before eating. You could also bake them at night and let them cool overnight for a quick and easy breakfast in the morning.

That is what I did a few days ago and my son woke me up early the next morning and surprised me by eating 2 muffins all by himself. I guess he knows what's good around here, huh.

I am pretty sure those chubby toddler fingers are being used for much more good than trouble here. I couldn't resist letting him go all out and stuff his cute little face!

I hope you are staying cool and finding joy and fun wherever it may be lurking this summer!

Much love, as always!