If I had to pick one fruit that I binge on when in season, blueberries are it. I embarrass myself actually. We’re talking scarfing down blueberries using a sophisticated two-handed method, patent pending. One hand is always searching for the next “tastiest blueberry”, while my other hand is shoving the last “tastiest blueberry” in my mouth. There’s more to the method than just using two-hands. I have a specific sequence in which to eat the blueberries too. First, I look for the biggest, fattest blueberries first. In my mind, those are the very best. I move down in size from there. Often times, Levi will get stuck with the little blueberries because I’ve picked through the bowl so thoroughly.
Let’s not over-analyze why I am this way. If there’s some sort of possible obsessive compulsion driving my blueberry eating habits, I’d rather not know.
But you know who gives me and my blueberry-scarfing abilities a run for my money? My two-year old son, Jonas. Except he’s a bit less discerning than I am. He doesn’t care what size he’s eating first. He just goes to town on the whole bowl, with both hands of course. He learned from the master, after all.
I would always have fresh blueberries if it were an option. Sadly, our Canadian climates just aren’t conducive to year round fresh blueberries. Or if we do get them at the store in the off-season, they’re ridiculously priced. Frozen blueberries are just as tasty but thankfully we are civilized enough (in this case) to not use our hands. We mix frozen blueberries into plain yogurt or blend them into smoothies.
Or fold them into a deliciously nutritious oatmeal muffin recipe, like this one.
- 2 tablespoons vegetable oil
- 1 egg, preferably organic and pastured
- ¾ cup brown sugar, packed
- 1 teaspoon quality vanilla extract (like Watkins or Lagrima)
- 1 cup gluten free rolled oats
- 1 cup brown rice flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (1 cup milk + 1 teaspoon lemon juice)
- 1 cup frozen blueberries
- Preheat oven to 400ºF. Line muffin tin with 12 parchment muffin liners.
- In a large bowl whisk together vegetable oil, egg, brown sugar and vanilla extract.
- Add rolled oats, brown rice flour, xanthan gum, baking powder and salt. Stir to combine.
- Add buttermilk and combine until smooth.
- Fold in frozen blueberries, being careful not to overmix.
- Divide batter evenly among 12 muffin cups.
- Bake in preheated oven for 20-22 minutes until slightly browned and toothpick comes out clean.
If you’d like to keep this dairy-free, simply change out the regular milk for your favourite unsweetened plain non-dairy milk. You’ll still want to add the lemon juice to it to make it ‘sour’ and behave like buttermilk in the recipe.
Funny story, the first time I baked these up something seemed off. I was in the middle of doing laundry, cleaning the house, trying to get Jonas to calm down for quiet time. I’m not sure why I thought baking muffins in the midst of all that made sense, but I’m not always the one for brilliant master plans. I had forgotten the egg but didn’t realize until they had been baking for 6 minutes already. They weren’t completely inedible but they did not rise up nicely at all. Go figure.
PS You know who else is a bit of a blueberry nut? My step-dad. Except I think he would almost prefer eating baked goods with blueberries in them, than straight fresh blueberries. Especially if they’re the store bought baked bagels, muffins, etc. with the faux blueberries in them, he is all over that stuff. I guess we’re a blueberry loving family.