Blue About Blueberry
I was standing in line at Starbucks to get myself a tall, dark roast red eye. I glanced over at the display case and eyed a fairly large blueberry muffin that was sitting there beckoning to me. Memories of La Brea Bakery came flooding back. La Brea Bakery is that wonderful bakery from my Los Angeles days. This was the home of Nancy Silverton. Her artisan bakery in days past was second to none. My daily sojourn there always ended with me being seduced by one of her daily offerings.
Rather than succumb to my urge for something sweet I paid for my coffee and left. As I left though, I took one long last look at that lonely blueberry muffin in the display case. It was right then and there that I decided I would be haunted by this demon no more. I was going to come up with an alternative to that high carb disaster and be done with it. On my way home I stopped at the grocery store to pick up a pint of blueberries.
Recreating Blueberry Bliss
The base recipe for this muffin follows the one I came up with for my banana coconut muffins. The texture and crumb on these muffins is perfect. The coconut flakes I add gives the muffins some added texture that I so often found missing in gluten-free baked goods. This is something I have become obsessed with. Creating a texture and crumb reminiscent of gluten is no easy feat, but once again I did just that with this hearty offering of blueberry bliss.
Using blueberries in this recipe is another example where thinking outside the box pays off. Blueberries are no where near as high in carbs as that single banana in my banana coconut muffins. But by applying the same principle of dividing that cup of fresh blueberries by 12 brings these bad boys in at 3 net grams per muffin. Happy dance numbers for sure. I love, love, love when I prove that there is such as thing as having your cake and being able to eat it too. Completely guilt free! Woo Hoo! From my kitchen to yours, happy low carbing. Mike