Hearty Blueberry Breakfast Muffin Recipe (Dairy-free)

I've been looking for an easy breakfast that's not too sugary, so I took a traditional muffin recipe and I cut the sugar in half.  I used a combination of high-protein, high-fiber flours for optimum nutrition.  I chose teff, buckwheat, and almond flour because I like their flavor, and I used my favorite all-purpose flour mix for the base.  If you've been wondering what I use for my all-purpose flour, you won't have to wonder much longer.  I have an announcement about that coming soon, where the gluten-free flour will be available to all!  I'm really excited about it, and I will tell you more very soon.  The gluten-free flour I use is really the best I've tried, and it gives everything you make a really traditional flavor and texture.


Back to the muffins: if you don't have the whole-grain flours on hand, just substitute out any other whole-grain flour you like.  For that matter, if you don't have coconut milk or olive oil you can substitute regular milk and butter or any of your favorite substitutions.  The coconut milk does add a lot of flavor to the muffins, though, so don't discount it lightly.

A word about buckwheat flour: this is a gluten-free grain completely unrelated to wheat, despite the name.  However, it can be hard to find, and some sources may be prone to cross-contamination.  The only one I've found so far that claims to be Gluten-free is Arrowhead Mills.  I couldn't find anything on their website regarding a GF certification or whether they test their product for gluten contamination, so I contacted them.  Here is their response:

Thank you for taking the time to contact us regarding our Arrowhead Mills Buckwheat Flour. We strive to maintain the highest quality products and your satisfaction is very important to us.

The Hain Celestial Group's labeling declares major allergens (peanuts, soybeans, milk, eggs, fish, crustaceans, tree nuts, and wheat) and we follow the U.S. FDA's regulations. We recognize the serious nature of the allergen issue and we strive to minimize risk.

Both major and minor ingredients of all products, as well as all processing procedures and equipment, are closely scrutinized and all potential allergen issues as determined by the Hain Celestial Group are declared on our labeling.

We assure you that strict manufacturing processes and procedures are in place and that all of our manufacturing facilities follow rigid allergen control programs that include staff training, segregation of allergen ingredients, production scheduling, and thorough cleaning and sanitation.

Thank you for your continued support. If we can be of further assistance, please feel free to contact us at 1-800-434-4246, Monday through Friday from 7AM - 5PM Mountain Time.
I have ordered some of their flour and I'll do a blog post once it arrives in which I show the results of testing it with an EZ Gluten test strip.  Doesn't that sound like fun?  There are all sorts of things to be excited about coming up.  For now, here is my recipe.

Hearty Blueberry Breakfast Muffins

Heat the oven to 450.  Grease or spray muffin tins for 12 muffins.

Mix in a large bowl:

1 Cup of your Favorite All-Purpose Gluten-free Flour
1/2 Cup Teff Flour
1/4 Cup Almond Flour
1/4 Cup Buckwheat Flour
1 Tablespoon baking Powder
1/2 tsp Salt

In another bowl, combine:

2 Eggs, whisked
1/4 Cup Sugar
1 Cup Coconut Milk
1 tsp apple cider vinegar
4 Tablespoons Olive Oil

Whisk all the wet ingredients together, then combine them with the dry ingredients.  Stir everything until well-combined, then add:

1/3 Cup Blueberries, fresh, frozen or canned

Incorporate those quickly, then pour the batter into greased muffin tins.  Bake for 15-17 minutes, or until a toothpick inserted into the top comes out clean.

Enjoy your hearty whole-grain muffins!