Blueberry Muffins (Vegan, Gluten-free)

Almost perfect, but not quite. These are the words these blueberry muffins brought to mind. When I was in middle school, I had to memorize a poem of this same title. Although I don’t remember the poem word for word, those five words have always stuck with me. Whenever I think to myself, “almost perfect,” I can’t complete the thought without adding “but not quite.”

I liked these muffins, which we actually baked in mini-bundt pans. They were cute, they held together great, were moist and chock full of blueberries, but they still weren’t perfect. I found the tapioca flour a bit too much; however, I still ate them, without much encouragement, okay, no encouragement whatsoever :-). Plus, I decided one’s perfection, could be another’s failure. Really, what does constitute perfect? I don’t think anyone would answer the same. I’m sure, though, if some food recipe was awful, most would concur. These weren’t awful. So that’s why I’m still posting this recipe. Yes, it could use some tweaking, so go for it. I plan to, someday. Until then, the recipe will be sitting right here on the blog, where I left it.

If it didn’t make its way on here, there’s a good chance I’d never see it again. I have a bad habit of misplacing things; they eventually resurface, but long after I need them. Right now, with everything in storage, and moving out of the trailer and back into my parents, I would surely lose this recipe. Perhaps I would find it once we move into our new house, but that’s still a few months out. So, hopefully I haven’t completely dissuaded you from trying these- really, they are good, they just aren’t quite perfect.

Blueberry Muffins

1-1/4 cup sorghum flour

3/4 cup tapioca flour

3/4 cup organic light brown sugar

1 Tablespoon corn-free baking powder

1 teaspoon guar gum

1/2 teaspoon sea salt

1/2 cup applesauce

1/4 palm shortening, melted

1/2 cup water

1 Tablespoon apple cider vinegar

1-1/2 cup frozen blueberries

Mix together dry ingredients. Add in applesauce, palm shortening and water, mix well. Fold in blueberries and apple cider vinegar. When well mixed, pour into muffin tin, filling about 3/4 full. Bake at 350 for 30-35 minutes, until a toothpick comes out clean. Let cool five minutes, then take out of muffin tin to continue cooling. Enjoy!