I’ve said it before and I’ll say it again: I’m a terrible gardener. Like truly, truly awful.
The only plants that survived my good intentions were sage and rosemary. I can take no credit for this – those plants just kept growing, no matter what I did or didn’t do.
We live in Vancouver, BC and it rains here a lot. A lot. In the winter months, we’re surrounded by a vast expanse of greyness and varying degrees of precipitation, from light drizzles to soul-drenching torrents. I’ve become so used to the rain that I never watered my sage or rosemary – always thrived hardily on their own.
Then we had a severe drought last summer and my last two surviving plants shriveled and died. Sob. Luckily, we have scads of dried sage since we couldn’t get through it fast enough while it was fresh. Thank you, dear sage plant, for still giving after you are gone.
Now, a sweet gluten-free blueberry and sage muffin might seem kinda weird, but stay with me. I was inspired to create these muffins after buying a delicious scone from a local gluten-free bakery. When I spied the scone through the display glass, my thought process went like this: Blueberry and sage? That’s weird and gross –> Wait, is it? Don’t be judge-y. I’m curious, let’s try it –> This is AMAZING.
Needless to say, it didn’t take me long to climb aboard the blueberry sage train, and I’m sure you won’t, either. I loved, loved, loved the hint of sage in these muffins – the sage isn’t overpowering, and it provides a boost of health benefits.
My husband can be a picky eater and isn’t always eager to try my wacky experiments. I asked him to try one of these muffins to gauge them on his ‘delicious to blech’ meter. His response?
“Well, I don’t dislike them, but I don’t like them either.”
So is that considered neutral?
Of course, if you are wary of the sage (don’t be!), you are free to leave it out and you’ll be left with delicious gluten-free blueberry muffins instead. It’s a win-win, right?
- ½ cup brown rice flour
- ½ cup sorghum flour
- ½ cup teff flour
- ¼ cup arrowroot flour
- 1 tbsp chia, ground
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp dried sage
- ¾ cup applesauce
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- ¼ cup water
- ¾ cup wild blueberries, frozen or fresh
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the flours, chia, baking powder, baking soda and dried sage. If your sage is in larger pieces, crumble it with your fingers.
- In a small pot, gently melt the applesauce, coconut oil, maple syrup and water until combined. Mix into the dry ingredients. Fold in the blueberries.
- Line a muffin pan with 8 muffin cups, or grease them well. Fill the muffin cups with the batter and smooth the tops. Fill the empty muffin cups with water.
- Bake for 30 minutes.