Gluten-free Blueberry Muffins

"I saw blackberry birds in a blue pale sky
and I'm alive, I'm alive, I'm alive."
-"Blackforest Wedding" by Captain Dipper & The Strawberry Girl
It's muffin time! Gluten-free blueberry muffins to be exact. I'm like a picky child when it comes to muffins. I don't like when they're too dense. I don't like when they're too dry. I don't like when they taste healthy and by "healthy" I don't mean "wholesome and hearty." I mean "well they taste like crap but they're healthy so we're eating them because we don't have any other choice and just used about fifty dollars of coconut oil." I've come to the conclusion that if what you want is a nice, plummy, delicious not good for you item, no amount of substitution is going to come close to the real deal. Instead of forcing healthy foods to taste like classic bakery items, why don't we just explore the full potential of their own natural goodness?
I'm on a quest to train my palate to recognize that certain things taste just as good as the less-healthy options, just in a different way. So although I like to avoid the predicament of trying to make healthier things taste like they're made entirely of white flour and refined sugar (holla), when a muffin is properly executed, is there anything better? The other morning I baked up a big batch of gluten free muffins, having slightly adjusted the recipe by Dinner At The Zoo  to fit my preferred needs of wheat-free and refined-sugar free. The smell of fresh blueberry muffins had filled the whole downstairs by 7:30 AM and my family wasn't too happy when I announced that they were for my future work-morning breakfasts, not immediate consumption. I did, however, get to test-drive one and to my excitement, found that they are just delicious. No "healthy" about it. Just a good-for-you, naturally delicious, good old-fashioned blueberry muffin which I like to spread with a little marscapone cheese. Here's to the joy of a delicious breakfast.

Gluten-Free Blueberry Muffins
makes one dozen

1 cup all-purpose gluten-free flour (I used Bobs Red Mill )
1 1/2 cups old-fashioned rolled oats
1/2 cup coconut sugar
1/4 teaspoon sea salt
1 Tablespoon baking powder
1 cup milk
1 egg
2 Tablespoons coconut oil, melted
2 teaspoons vanilla extract
1 cup fresh blueberries
2 teaspoons coconut sugar for topping

1.) Combine dry ingredients in a large mixing bowl. Make a well in the center and add all wet ingredients. Stir quickly, careful not to over-mix.
2.) Toss blueberries with a pinch or two of gluten free flour to coat, then fold into muffin batter.
3.) Heat oven to 400 degrees F. Grease a muffin tin and fill muffin cups 3/4 of the way. Sprinkle with additional coconut sugar, then bake for 17-20 minutes, or until golden brown. Remove from tin when slightly cooled, then enjoy!

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