Sometimes in life, we just need a blueberry muffin. Really, is there anything better than a warm, from the oven blueberry muffin smothered in ghee, coconut oil, or maybe some cashew cheese? Blueberry muffins were one of the first muffin recipes I ever attempted to healthify. I am a muffin fan. Getting a fail-proof gluten-free muffin that is also egg-free and processed sugar-free required some serious testing. And I was happy to do so.
I have been tweaking this recipe for nearly a decade and I think I now have it just right.
About once a month or so, I bake a batch of muffins to enjoy one a week with my hot elixir. It is the best thing in the whole world. There is something just so homey and comforting about slicing open a fresh-baked blueberry muffin, slathering it in your favourite spread and taking a big steamy bite with the little bursts of fruity sweetness.
Can You Modify Baking Recipes?
Now isn’t that a popular question? It’s become a bit of a joke among recipe writers and bloggers that no matter what we post, we get a gazillion questions about substituting this for that. In most cases, I’m happy to say, YES! Go forth and update, modify, switch around. But when it comes to baking, that my friends, is an adventure you have to take on your own. Baking is fussy, finicky and can be tedious.
Though I am all for making something your own – I even teach this as one type of recipe creation technique in the Culinary Nutrition Expert Program – when it comes to baking, that adventure is your own. Changing a flour or two, swapping one sweetener for another, replacing chia for eggs, these are all wonderful options and a great way to be able to work with your particular preferences, sensitivities or just what’s in your pantry. But in most cases, if you ask me, I’ll tell you that I have no idea how it will turn out.
To ensure a recipe is successful, I’ll develop it, test it, rewrite it, and test it again.
So as I have said before and will say time and time again when you ask: Please know that I can only comment or support your cooking adventures when the recipe is followed as I’ve created it. I encourage creativity and experiments, but I can’t guarantee what your results will be.
Print
Reading Time: 3 minutes 
About once a month or so, I bake a batch of muffins to enjoy one a week with my hot elixir. It is the best thing in the whole world. There is something just so homey and comforting about slicing open a fresh-baked blueberry muffin, slathering it in your favourite spread and taking a big steamy bite with the little bursts of fruity sweetness.
About once a month or so, I bake a batch of muffins to enjoy one a week with my hot elixir. It is the best thing in the whole world. There is something just so homey and comforting about slicing open a fresh-baked blueberry muffin, slathering it in your favourite spread and taking a big steamy bite with the little bursts of fruity sweetness.
Now isn’t that a popular question? It’s become a bit of a joke among recipe writers and bloggers that no matter what we post, we get a gazillion questions about substituting this for that. In most cases, I’m happy to say, YES! Go forth and update, modify, switch around. But when it comes to baking, that my friends, is an adventure you have to take on your own. Baking is fussy, finicky and can be tedious.
Though I am all for making something your own – I even teach this as one type of recipe creation technique in the Culinary Nutrition Expert Program – when it comes to baking, that adventure is your own. Changing a flour or two, swapping one sweetener for another, replacing chia for eggs, these are all wonderful options and a great way to be able to work with your particular preferences, sensitivities or just what’s in your pantry. But in most cases, if you ask me, I’ll tell you that I have no idea how it will turn out.
To ensure a recipe is successful, I’ll develop it, test it, rewrite it, and test it again.
So as I have said before and will say time and time again when you ask: Please know that I can only comment or support your cooking adventures when the recipe is followed as I’ve created it. I encourage creativity and experiments, but I can’t guarantee what your results will be.
Print
