If I were to pick a fruit as my favourite, it would never be blueberries. I have to admit that they are pretty to look at (especially when they’re growing in my own garden) and their stunning hue certainly makes for a gorgeous photo.
But taste wise? I don’t know. I just think they somehow lack something. Perhaps it is sweetness, although I don’t think they have an amazing amount of taste, full stop. Am I alone? Does anyone else feel that blueberries don’t quite hit the spot?
However, despite blueberries not quite doing it for me, I suddenly felt the urge for a bakery-style blueberry muffin. You know, the ones that spill out all over the place and where we’ve coined that delightful term “muffin top” from?
Not only did I crave bakery-style muffins, I also wanted something a little extra, so added a buttery oat topping just for the sheer heck of it.
I had originally intended on making them regular muffins with normal flour, but when looking through my cupboards, a box of gluten free teff and buckwheat caught my eye (I’d used the same blend to make the crust of my Blue Cheese and Chilli Quiche), so these quickly became gluten free.
Because the gluten free blend was quite dark, I decide to emphasis the colour and use brown sugar, resulting in beautifully golden muffins.
You would never in a million years guess these were gluten free. Nope. They were light, full of flavour, and the Greek yoghurt drizzle was the crowning glory on an already delicious muffin. They went down particular well with my coffee in the morning.
Although nobody in their right mind could class these as healthy, they don’t have a great deal of butter in them, have less sugar than regular muffins, and are gluten free. You can’t say fairer than that.
The measurements below were enough to make six gorgeous-sized muffins. However, if you didn’t want them overflowing like mine you would be able to make more.
Oh, and in case you’re wondering, my favourite is strawberries. Hands down.