Halloween Muffins

I finally stopped drooling over the recipes in my copy of Grain-Free Gourmet and tried one. The results were…unexpected!

One day last week I woke up with a craving for blueberry baked goods. Out of the blue (har har), I just had a hankering. So I settled in with Grain-Free Gourmet and flipped through to the recipe for blueberry muffins.

The recipe calls for 2 cups of blueberries (fresh or frozen), and I had a big resealable bag of blueberries in my freezer, from this summer when my mom, grandmother, and I visited Wild Blueberry Land in Columbia Falls. World’s largest blueberry here, folks!

World's largest blueberry

Two cups seemed like an awful lot, but I figured I’d go where the recipe led me. It also called for simmering the blueberries on the stove top, which again seemed peculiar, and a tad too time intensive for my norm. I grew a bit impatient once I had all my other ingredients mixed and the oven preheated, and I was just waiting on the blueberries to cool. I decided to mix the wet ingredients and the dry, and then stir in the blueberries to that afterward.

The results were surprising.

Booberry batter

Midnight black batter! If you’re looking for something that fits the spooky Halloween bill, these muffins are it. No food coloring required to make these booberry babies!

Dark black muffins

I can’t get over how dark the batter turned once I added the blueberries. These would be a festive addition to a Halloween party spread. For an extra special treat, you could even top these with a very simple meringue frosting using honey, egg whites, sea salt, and a dash of vanilla. I bet this SCD cream cheese-style frosting would also be great. Throw in some red and yellow food coloring to make a striking shade of orange that will really bring out the Halloween effect.

Black muffins for Halloween

Happy Halloween!