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.
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
Yummm! Looks good! 🙂
Yep! And they keep well in the freezer. I had one for breakfast.
Will have to try these – any chance coconut milk would work in the place of almond? I think I’ve got an almond issue!
Actually, coconut would be a great substitute b/c it’s supposed to help all kinds of allergies and maybe even dementia !
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.
Susan, you’re the second person who has asked about coconut milk. I say try it and let me know how it tastes!
Didn’t realize you eat Gluten Free. So do my daughter and I. Looking forward to trying the recipe.
Yes, I’ve eaten gluten free for quite a while. I don’t have celiac, but am allergic to wheat – very strange for a girl from a wheat farm!