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Ingredients

• . > (American / Metric measures) <
• . 2 cups (500ml) fresh Blueberries [reserve 1 cup (250ml) for the jam part]
• . 1 1/4 cup (230gr ) organic sugar [reserve 1/8 cup (25gr) for the jam part]
• . 2 xLarge eggs
• . 2 cups (260gr) GF flour--sweet white Sorghum (reg. A.P. flour can be used)
• . 1/2 cup (65gr) GF flour--Tapioca (reg. A.P. flour can be used)
• . 1 tbsp. (15ml) GF baking powder (reg. is fine too)
• . 1 tsp. (5ml) sea salt
• . 1/4 cup (60ml) unsalted butter (melted and cooled slightly)
• . 1 cup (250ml) buttermilk * note: I used Almond milk instead of cow's milk
• . 1/4 cup (60ml) vegetable oil
• . 1 tbsp. (15ml) vanilla extract
• . 2 tbsp. (30ml) grated fresh Ginger (optional)
• . 1 orange or lemon finely zested
• . 1/2 cup (120gr ) candied ginger (finely chopped)
• . garnish sprinkle: organic sugar
• . * Make homemade BUTTERMILK: For about every 1 cup (250ml) needed...first add 1 tbsp. (15ml) of EITHER white vinegar, cider vinegar or lemon juice. To that, now add the rest in the amount of milk to complete the volume required in the recipe. Let the milk rest for 10 minutes so that it thickens. Afterwards, give it a light stir before pouring into the recipe.

Description

I Buried My Thoughts With These Sweet BLUEBERRIES And Made A Wish. Not Only Have I Never Made Blueberry Muffins Before, I Decided To Add The Extra Challenge Of Also Making Them…

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