Remember way back in the day before kale exploded – not literally, of course (gather ’round, my dear children, and let me tell you the story of the Great Kale Explosion of 2014) – and people used to make smoothies with regular fruits like bananas and strawberries and blueberries? Talk about vintage, am I right? Smoothies that weren’t green! They used to be a thing!
I’ve clearly got summer on the brain, what with the mango muffins from two weeks ago and this week’s blueberry ones. What can I say? I’m a little sick of snow and negative temperatures. Windchill? More like wind, chill! I regret nothing – not these unseasonal muffins, and not that terrible pun.
As usual, I have no idea how time works, other than that it goes by way too fast. One minute, it’s January, and the next, it’s the Fourth of July! The next time I blink it’ll be Thanksgiving.
But back to July. These red-white-blue muffins are the perfect way to celebrate the holiday, even if they turned out more pink-beige-aqua.
I don’t have a picture for these muffins because, to be quite honest, they were terribly ugly. Mashing the blueberries gave the batter a gross gray color, which I knew would happen beforehand, from prior childhood experience with overmixing blueberries into batter for pancakes. But I went by the book anyways, because I trust Camilla Saulsbury, and after tasting these muffins, I’m not sure there’s a better way of infusing the maple flavor into these.
They were really delicious – maple syrups and blueberries are a great pairing – so try to forgive the ugly exterior and give these muffins a try.
These muffins were one of my first forays into gluten-free baking, and they were quite the success. They baked up beautifully, all golden and puffy. The turbinado sugar on the top was a great addition – they give these muffins a subtle crunch and sweetness. Texture-wise, you can definitely tell that it’s not a regular muffin, though. I can’t quite describe it, but it just lacks the crumby deliciousness that muffins with gluten have.