Blueberry season started early here in Florida. By the end of April we’d already gone blueberry picking and filled the freezer with berries for smoothies, jam, ice cream and muffins.
I have two teens now, but when the kids were little we always read Blueberries for Sal before going berry picking. I loved the Before Five In A Row lessons that included activities to make reading even more fun. I found these printables good for any little ones you might have at your house right now.
“Little Sal picked three berries and dropped them into her little tin pail…kuplink, kuplank, kuplunk!” – from Blueberries for Sal by Robert McCloskey
This year we are also getting handfuls of berries from our backyard bushes! I’ve tried converting our landscaping into as much edible landscaping as I can. Three blueberry bushes replaced some overgrown ligustrums a few years ago.
“You ought to have seen what I saw on my way To the village, through Mortenson’s pasture to-day: Blueberries as big as the end of your thumb, Real sky-blue, and heavy, and ready to drum In the cavernous pail of the first one to come! And all ripe together, not some of them green And some of them ripe! You ought to have seen!”
excerpted from “Blueberries” by Robert Frost
When we first moved in we planted bananas which have since grown into a tiny jungle by my daughter’s bedroom window. Right now we have both bananas and blueberries growing – inspiration for some seasonal baking!
Sprouted Grains and Flours
I really like To Your Health’s Sprouted Gluten-free Baking Mix for these muffins. To Your Health, a small business in rural Alabama, is owned by Peggy Sutton whose own quest for health resulted in this answer: “Eat a variety of all foods God made available to us in as pure form as possible.”
Sprouting grains makes their vitamins more available and makes the grains more digestible while reducing the phytic acid to nearly half.
Gluten-free Blueberry Banana Muffins
1 tsp sea salt
1 tsp non-aluminum baking soda
1 cup whole milk kefir or buttermilk
2 eggs from pastured hens
1/2 cup butter or coconut oil
1 tsp vanilla
2 very ripe bananas, mashed
1 cup fresh or frozen blueberries
Preheat the oven to 400 degrees. Grease or line a 12-cup muffin tin.
In a medium bowl whisk together the gluten-free flour, sea salt, baking soda, and baking powder and set aside.
In a large mixing bowl cream together the butter and sugar. Add the bananas, mixing well. Add the eggs and mix well. Add half of the dry ingredients, mix and then add half the kefir or buttermilk. Add remaining dry ingredients followed by remaining kefir/buttermilk. Stir until incorporated. Then gently stir in the blueberries.
Evenly divide the batter between the 12 muffin cups. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven.
Allow the muffins to stay in the muffin tin for about 3 minutes. I’ve found that gluten-free baked goods are much more fragile and allowing them to set up a bit makes it less likely that you will squash or break one taking it out of the pan.
Remove from the pan and allow to cool on a wire rack. These keep best if refrigerated, and they also freeze well. Just wrap in a little foil to reheat in a 350 degree oven for about 10 minutes.
- 2¼ cups To Your Health Sprouted Gluten-free Baking Mix
- 1 tsp sea salt
- 1 tsp non-aluminum baking soda
- 1 tsp non-aluminum baking powder
- 1 cup whole milk kefir or buttermilk
- 2 eggs from pastured hens
- ½ cup butter or coconut oil
- ½ cup unrefined sugar such as sucanat or coconut sugar
- 1 tsp vanilla
- 2 very rip bananas, mashed
- 1 cup fresh or frozen blueberries
- Preheat the oven to 400 degrees, and grease or line a 12-cup muffin tin.
- In a medium bowl whisk together the gluten-free flour, sea salt, baking soda, and baking powder, and set aside.
- In a large mixing bowl cream together the butter and sugar. Add the mashed bananas, mixing well. Add the eggs and mix well.
- Mix in half of the dry ingredients, and then add half of the buttermilk/kefir stirring well.
- Add the remaining dry ingredients followed by the remaining buttermilk/kefir mixing just until incorporated.
- Gently stir in the blueberries.
- Evenly divide the batter between the 12 muffin cups, then bake for about 20-23 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven but allow the muffins to sit in the muffin pan for 3 minutes before removing.
- After the 3 minutes rest, remove the muffins to a cooling rack to finish cooling.
Love blueberries? Love these muffins? Be sure to Pin this recipe for later!