Blueberry Picking In Snohomish Valley & Maple Blueberry Muffins (GF & DF)

What you’ll find in this post:

• Trip report on picking blueberries at Mountain View Blueberry farm in Snohomish, Washignton

• Recipe for maple blueberry muffins, which are gluten-free, dairy-free, and refined sugar free

We love gathering or picking our own fruits and veggies. Not only is it super fun, and usually more cost effective, but you’re guaranteed to get local and fresh ingredients.

One of my very favorite places to pick blueberries in the Seattle area is Montainview Blueberry Farm, in the Snohomish Valley. Blueberry picking season is dictated by weather and crop readiness, but typically opens the second week of July and goes through the month of August. I’m not dedicated to one variety crop, but we like to go the second or third week of opening. No cost of admission and blueberries are sold by the pound.

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A few years back I made this recipe and it’s my go to recipe for most muffins. Subbing out regular flour for oat flour makes them gluten-free. Replacing butter or oil with pureed bananas cuts down on fat and makes them vegan. Lastly, using cane sugar and sweetening with maple syrup cuts out refined sugar.

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MAPLE BLUEBERRY MUFFINS

Ingredients

• 3 cups oat flour, or make own oat flour*
• 1 cup banana, about 3 overripe pureed
• 2 large eggs
• 1/3 cup maple syrup
• 1 cup unsweetened almond milk
• 2 tsp maple extract
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup blueberries*
• 1 cup pecans, chopped

Instructions

1. Preheat oven to 350F.
2. In a food processor puree banana until smooth.
3. In a bowl combine oat flour, baking powder, baking soda, and salt.
4. Add eggs, almond milk, banana puree, maple extract, blueberries, and 3/4 cup pecans to dry ingredients. Mix and let sit for 5 minutes.
5. Line muffin tin with muffin liners. Fill 3/4 of the way full.
6. Sprinkle remaining 1/4 cup of pecans on tops.
7. Bake for 30 minutes or until a toothpick inserted in center comes out clean.

Notes

* To make your own oat flour take 3 cups of oats and brown in oven at 350F for 5 minutes, combine in food processor and blend until fine. 

* You can substitute blueberries for any other type of berry.

I’ve been making these muffins almost every week this summer, but I love mixing up the fruit and nuts. Last week I used raspberries and walnuts. In fall, I like to substitute pumpkin puree and add in diced persimmons.

I’ve been freezing a few after baking and they have been really nice to have on hand. I hope you enjoy these muffins as much as I do. Let me know if you come up with any other combinations of fruit and nuts.