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Blueberry Ginger Stud Muffins | Cooked | GF | Oil-Free | Flour-Free | Nut-Free

These muffins have a bread-like texture, filled with delicious pockets of organic blueberries and crystallized ginger. This recipe is not only easy, but light, delicately sweetened, has a crispy top, and is absolutely delicious. For quite some time now, Bob and I have been training our tastebuds to appreciate sweet treats that are not so heavy in sugary-sweetness. Did you know that overconsumption of sugar can change your taste buds? Of course, there is a whole host of issues that sugar can cause to wreak havoc on your body, but over time, your tongue alone can and will develop a tolerance to sugar, and you will need more to satisfy your cravings. It’s a vicious cycle.

vegan gluten-free oil-free flour-free Blueberry Ginger Muffins

I have been diligent in breaking that cycle and I am happy to report that it is working. The fun part is that I am doing this without Bob’s awareness. Don’t get me wrong, he has the propensity to eat healthfully, which I am so grateful for… but I take every opportunity I can to help increase his nutrient upload and decrease that in which hinders us, without any effort on his behalf.

I called these muffins… stud muffins because after they were done cooking, they looked like little stud earrings. Poor descriptor, but that’s where my mind went, and hey, welcome to my world. While baking, they do rise some, but they don’t overflow. No muffin tops here!

Ingredient Run-Down

Some of this information below may seem redundant if you are used to my recipes, but I feel it is important to thoroughly educate just in case this is the only recipe of mine you may come across.

Organic Blueberries

Crystallized Ginger

vegan gluten-free oil-free flour-free Blueberry Ginger Muffins

Buckwheat

Gluten-Free Rolled Oats

Chia Seeds

Psyllium Husks

Baking Soda and Powder

vegan gluten-free oil-free flour-free Blueberry Ginger Muffins

Tips and Tricks

Baking Pan

Texture

It appears that I had a lot to say to about these stud muffins. I hope you learned something! Try the recipe, and most of all, enjoy it. Sending love and blessings, amie sue

Ingredients

 Yields 15 (1/4 cup measurement) muffins

Preparation

Soaking the Buckwheat

  1. Place the buckwheat in a glass or stainless steel bowl, and cover with double the amount of water.
  2. Add 2 Tbsp raw apple cider vinegar, stir, and cover with a clean dishtowel.
  3. Let it sit on the counter for 30 minutes to 4 hours.
  4. Once ready to use, drain and rinse before adding to the food processor.

Mixing and Baking

  1. Preheat oven to 350 degrees (F) and prepare your baking pan.
    • I am baking the muffins in silicone pans; therefore I don’t need any oil or parchment paper to line the pan. One tip when using silicone pans is to place them on a baking sheet before loading and transporting them to the oven. Since they are soft and flexible, they can be challenging to handle once full.
    • If you use any other type of pan, I recommend using cupcake liners so the muffins don’t stick.
  2. Measure out the 1 1/2 cups of water and add the dried fruit so it can reconstitute and soften. Set aside while you pull together the remaining ingredients.
    • The dried fruit also infuses the water, which will disperse throughout the rest of the ingredients when blended.
  3. Add the rolled oats, chia seeds, psyllium husks (not powder), applesauce, stevia, and salt to the food processor (along with the buckwheat). Now pour in the water from the dried fruit (don’t add the fruit yet) and process for a full 30-60 seconds.
  4. Add the dried fruit, baking powder, and baking soda, process 10 seconds, and immediately pour the batter into the muffin pan and bake for roughly 45 minutes.
    • The baking time may differ depending on your oven (all ovens seem to differ a bit) and depending on the size of muffins you make.
    • To test for doneness, poke a toothpick in the center of the muffin. When the muffin is done cooking, the toothpick with come out clean.
  5. Once done baking, place the muffins onto a cooling rack. Do not keep them in the pan, or they can become soggy.
  6. Cut once cooled, and enjoy!

Storage

  1. Once cooled, you can store in an airtight container on the counter for a couple of days, or in the fridge for around 5 days. I am sure they would last longer, but every time I set aside a “test subject” Bob ends up finding and eating it.
  2. To freeze, wrap individually in freezer wrap, and place in freezer bags or containers. Wrapping individually will prevent ice crystals from forming. Label all packages with the name of the recipe and the date. Eat within 3 months for optimal freshness and flavor.

2 thoughts on “Blueberry Ginger Stud Muffins | Cooked | GF | Oil-Free | Flour-Free | Nut-Free

  1. Charle says:

    Hi Amie Sue with this recipe do I soak the oats first ?!

    • amie-sue says:

      Good day Charle,

      In the body of the post I shared my experience with using soaked oats. It reads,

      Gluten-Free Rolled Oats
      Just like the buckwheat, you will be using oats in their whole form, rather than oat flour.
      Use organic oats. Here is a great article that was written by our doctor’s office.
      I tried soaking the oats along with the buckwheat, but it resulted in a REALLY dense bread. If you wish to soak the oats to reduce the phytic acids and enzyme inhibitors, I recommend soaking them and dehydrating them before adding them to this recipe.

      I hope this helps. blessings and be sure to keep me posted if you make them. :) amie sue

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