Summer is officially here and it is hot in Florida! By the afternoon we have reached into the 90’s and with each passing day it just gets hotter. Add on that Summer is Florida’s rainy season…and let’s just say my hair won’t be back to normal again until Fall.
Thankfully we snuck in a trip over to the Blueberry farms almost two weeks ago — before the weather got to hot — and loaded up on gorgeous Florida Blueberries. I figured we would be there for hours…but within an hour I had picked 8 pounds of blueberries!
With our trip to Georgia for a wedding this past week (I had real Moonshine y’all!), I haven’t had a chance to make anything with my giant satchel of blueberries. So yesterday when I got home from my trip, I started the task of flash freezing them (in single layers on a cookie sheet) then transferring them to freezer friendly ziploc bags. That way they won’t stick together or turn into mush.
As I was getting ready to freeze the last batch, I decided it would be a shame to put them all directly into the freezer. Instead, I had to make something with a handful of them while they were still so beautiful and fresh.
So I brought out my shaker with the plans to make a Blueberry Thyme Margarita but I was out of Tequila! The shame!! So instead I decided Blueberry Muffins would do the trick. But when I was pulling out the ingredients from the pantry I discovered I was completely out of flour. )If you haven’t noticed, I really need to hit up the grocery store soon.)
I had already set my heart on muffins, so I decided to make them gluten free instead. I love corn meal muffins and knew they would pair well with blueberries. Usually when I make a cornmeal muffin, I add flour as well as corn meal…but since I was out of flour, I used oats! The oats do a great job in place of the flour and you use so little that you don’t wind up with that oatmeal cookie texture.
These muffins are full of flavor and have great bursts of blueberries, but serving them fresh and warm is the key. Unlike traditional blueberry muffins, these aren’t very good the next day. They are best served hot out of the oven with a healthy drizzle of that vanilla glaze!
Preheat oven to 350°F. Grease a mini muffin pan.
In a medium bowl, whisk oats, corn meal, baking powder, baking soda and salt until well combined. Set aside.
In a large bowl, whisk together egg, sugar and vegetable oil. Add flour mixture, alternating with milk until fully combined. Fold in blueberries.
Divide batter evenly among muffin tins, filling 3/4 full. Bake for 10 minutes, or until tops are lightly browned. Remove from oven and let cook for 5 minutes.
While cooling, make vanilla glaze. In a small bowl, whisk the confectioners sugar with milk and vanilla extract. You want the glaze to be thick enough to thickly coat the back of a metal spoon. Add more sugar or milk as needed to reach the desired consistency.
Turn out muffins onto parchment paper or a cookie sheet. Drizzle with vanilla glaze and serve immediately. These are best eaten warm, they do not save well.