//
you're reading...
Cove Creek Series

Gluten Free Blueberry Muffin Tops

After my journey into the country to visit The Berry Patch, (www.theberrypatchonline.com), I came home and quickly turned my harvest into muffin tops.Blueberry muffin tops

Remember the Seinfeld episode where Elaine raved about the importance of eating only the tops of muffins? I agree. Muffin tops are the crunchy, delicious parts of the muffins, and I always eat them first.

Since I also eat gluten free, it’s important that I substitute my recipe with gluten free flours and the end result is a wonderful muffin. You’ll notice that I’m also into almonds, but you can substitute walnuts, pecans or go nut-free.

So here is my version of gluten free blueberry muffin tops. Dee-licious!

  • 2 cups gluten free flour (I use almond, quinoa or amaranth)
  • ¼ cup brown sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup chopped almonds
  • 2 Tablespoons chia seeds (these are wonderful for fiber and Omega 3’s)

Add all these dry ingredients together in a separate bowl from the liquid ingredients. In another bowl, blend together:

  • 1 cup almond milk
  • 1 egg (beaten, but not abused)
  • 3 Tablespoons extra virgin olive oil

Gently stir the liquid ingredients into the dry ones. Then carefully fold in 1 cup of freshly-washed blueberries.

Heat the oven to 350 degrees.

With an ice cream scoop, place heaping mounds of the mixture onto a cookie sheet and carefully shape into circles.

Bake 15-20 minutes, depending on your oven. Cool slightly, then spread almond butter on the top before eating with a cup of green tea.

 To honor Reverend G, share some blueberry muffin tops with a single mom.

©2013 RJ Thesman – “The Unraveling of Reverend G” http://amzn.to/11QATC1

About RJ Thesman

Author, Christian Life Coach, Lover of Blueberries “RJ Thesman on Google+

Discussion

8 thoughts on “Gluten Free Blueberry Muffin Tops

  1. Yummm! Looks good! :)

    Posted by CrossRiver Media | July 19, 2013, 4:33 pm
  2. Will have to try these – any chance coconut milk would work in the place of almond? I think I’ve got an almond issue!

    Posted by Genie Helm | July 20, 2013, 5:45 pm
  3. This sounds great! Do you think you could substitute coconut flour for part of the almond flour? And by the way, I think you’re brilliant with this method. I guess I always thought I needed a muffin top pan and now I know you don’t! Yay! Because I don’t have one of those. But muffin tops are my fave part of the muffin too.

    Posted by Susan Hollaway | July 23, 2013, 1:10 am
  4. Didn’t realize you eat Gluten Free. So do my daughter and I. Looking forward to trying the recipe.

    Posted by Angela D. Meyer | July 23, 2013, 2:24 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Unraveling of Reverend G

Intermission for Reverend G

Follow

Get every new post delivered to your Inbox.

Join 994 other followers

%d bloggers like this: