Blueberry Muffins w/ Oat Streusel (Vegan, Gluten Free)

I wake up in the center of my warm bed, sheets freezing cold around the edges, and wonder at my dreams. I have a stretch, pressing out through my toes. Notice a triangle of muted light on the mattress from where the curtain has been pulled back. How incredible that we experience these sensual joys, the covers pulled up over our heads, curled up and cozy. In the Summer, the sunlight on our skin, dirt under our fingernails out in the garden, a lunch of bursting, fat tomatoes, biscuits, lemonade.

And the quiet breakfast moments. Reflecting on the beauty of existence. How wondrous, the vacuum the lungs create that draws oxygen from the air, filling each cell up with life. That we have consciousness, can perceive the awesomeness of this universe -- chaos and order both. What a thing.

I've been focusing lately on baking with more whole food flours -- reducing my use of starch and processed gf flours in lieu of almond meal, coconut flour, buckwheat, sorghum, and oat. It's a kick I'm on. There are certain things that work best with a mix of whole flours and starchy flours: soft, light pastries, cakes, biscuits, and perfect pie crusts included. But muffins, cookies, brownies, bars -- anything with a typically dense crumb -- can be made semi-magical and glorious with solely whole flours.

These muffins, for example. They're mostly oat and almond flour, sweetened with maple syrup. They got the approval of friends with and without wheat intolerances. I consider that a win.

Blueberry Muffins w/ Oat Streusel (Vegan, Gluten Free)

Recipe Type: Breakfast

Author: Renee Shuman (Will Frolic for Food)

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 12 servings

Ingredients

• 1 cup almond meal
• 1.5 cups oat flour (or grind rolled oats into flour in a food processor)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cardamom
• 1 tsp psyllium (whole or powdered are both fine)
• 1 chia egg (1 tbsp chia + 3 tbsp water)
• 1 cup full fat coconut milk
• 1 teaspoon lemon juice
• 1/2 cup maple syrup
• 1 teaspoon pure vanilla extract
• 2 tbsp olive oil (or melted coconut oil)
• 1 tsp lemon zest
• 1/2 cup frozen blueberries, slightly thawed tsp lemon zest
• for the streusel
• 1/4 cup rolled oats
• 1/8 cup coconut sugar
• 1 tsp crushed walnuts
• pinch sea salt
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 325F. Fill a regular muffin pan with parchment liners. Set aside.
2. In a medium mixing bowl, combine the almond meal, oat flour, baking powder, baking soda, cardamom, and psyllium.
3. In a separate medium mixing bowl, combine the chia egg, coconut milk, lemon juice, maple syrup, vanilla extract, olive oil, and lemon zest. (Tip: if your coconut milk is separated into water and fat, combine all liquid ingredients in this recipe together in a blender -- or use a hand blender, fully submerged in the liquid ingredients).
4. Add the liquid mixture to the dry mixture, combining gently until the mix is fully saturated and even.
5. Add the frozen blueberries and stir to incorporate.
6. Fill each of the muffin liners 3/4 full with batter.

For the streusel:

1. In a small bowl, mix together the oats, coconut sugar, walnuts, salt, and olive oil.
2. Sprinkle the streusel over top of each muffin.
3. Bake for 20-25 minutes, rotating once half way through. The muffins are done when the streusel is golden and a knife inserted in the center comes out clean.
4. Let cool to room temperature, at least 20 minutes.
5. Unwrap and enjoy!

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