Okay. I’m going to tell a story. It’s about blueberry muffins and why they hold a special place in my heart. Bear with me, my fellow gluten-free-blueberry-muffin-loving friend.
It is almost completely black. If it weren’t for the shreds of moonlight and the little glow from the screen of Gabriela’s phone faced outward in front of us, we would trip on our way down the stairs. The silent darkness envelops us, turning the familiar hallway toward the kitchen into a new and intriguing frontier.
We push onward, stepping lightly. The clock on the oven glows green. 3:45 am.
“Got the recipe?”
She flips her phone around, and the glow lights up her face in a creepy campfire-horror-story sort of way.
“Yup,” she whispers back.
I hold my breath as I approach the oven. What sounded like little beeps in the day now sound like screaming sirens as I enter the temperature to preheat the oven.
I turn around. We stifle giggles. We are such naughty children. Baking muffins in the middle of the night.
Using our little glowing phone-flashlight as our guide, we set out to find a bowl and some ingredients. We instinctively shut our night-accustomed eyes upon opening the fridge and feel around for the almond milk and eggs.
Measuring. Pouring. Mixing. Stirring. All done with meticulous silence. The oven alerts us that it is hot with a prolonged beep. We wince. Then giggle. In go the muffins. Then we wait.
Savoring the adventure, we whisper and giggle on the kitchen floor. Our mouths water as the smell of the baking goodness wafts throughout the large and empty darkness of the house.
We take a peek in the oven. Perfectly golden.
Hands full with two glasses of almond milk, a butter dish, and two hot blueberry muffins wrapped in napkins, we retreat to our beds victoriously to enjoy our feast.
And that's the story of the time my sister and I made blueberry muffins in the middle of the night.
You don't have to make these in the middle of the night, but let me tell you, it improves the experience by about 1000%. Just saying.
It's a super easy recipe. And the ingredients are simple ones that you can find in your kitchen without a trip to the overpriced gluten free isle in the grocery store.
They make an incredible breakfast. With a little almond butter spread on top? Yes please, yes pleeeease. That's literally all I'll have for breakfast every time I make these.
They're so gooooood just try them please!!!!!!!!!!
Now let's get to baking.
Yield: 1 dozen muffins
- 3 cups gluten free oats (or oat flour)
- 1 T baking powder
- ½ tsp salt
- 1 cup milk
- 1 egg
- 1/4 cup maple syrup
- 2 T butter
- 1 tsp vanilla
- 1 cup blueberries (you can use frozen ones)
Preheat oven to 350. Fill a muffin pan with muffin papers.
Mix oats, baking powder, and salt in food processor for one minute. If you're using oat flour, this can be done by hand.
Add milk, egg, maple syrup, and butter, and vanilla and let it blend for another minute.
Stir in blueberries by hand. Then, pour batter into pan, and bake at 350 for 25-30 minutes until golden.