How to Use Thawed Frozen Blueberries | Gluten Free

Need a Way to Use Thawed Frozen Blueberries?

This week my plight has been to attend to a big bag of accidentally thawed frozen blueberries. Yikes!  Even after two days of jamming them down the kids as shakes and adding them to yogurt, I still had to get rid of no less than 3 cups of blues.  I tripled this Gluten Free Blueberry Muffin recipe in order to use up every last blueberry and it came out great.

There were some changes I made to the recipe, which I have noted:  I don’t like to figure out what to do with yolks when I use just egg whites so I used 3 whole eggs and whipped all of the whites to make sure I got enough fluff in my end product.  It worked fine.

These are tasty.  Drain the juice from thawed frozen blueberries (freeze in ice trays for smoothies later or fun shapes for the kids to use in their juice) so they won’t be as crazy wet and the muffins will be great!  Tripling the batch made way more than we can eat so I froze the leftovers and we’ve been having wonderful treats in the morning with our eggs.  A nasty accident turned tasty treat!!  LOVE.

A delicious treat from a nasty accident. Use thawed frozen blueberries for muffins!

Almond Flour Blueberry Muffins

Many thanks to Amy Layne, Personal Trainer, Holistic Nutritionist and Lifestyle Expert over at DAMY Health for saving our big bag of blue mess with this recipe!

Prep time: 5 Minutes – Cook time: 25 Minutes – Total time: 30 Minutes
Yield: Makes 24 Mini Muffins

Ingredients:

• 2 Cups Almond Flour
• 2 Eggs (or leave out the extra whites and use 3 full eggs with all three whites whipped to stiff peaks and folded in as best as you can)
• 2 Egg Whites (leave out if using 3 whole eggs) or (*To make these vegan use 1 tsp baking soda and 1/4 cup of apple sauce in place of the eggs)
• 1/4 Cup Agave (Maple Syrup, Rapadyrup or Stevia)
• 1/2 Tsp Baking Soda
• 1 Tbsp Apple Cider Vinegar
• Dash of Salt
• 1 Tsp Vanilla Extract
• 2 Tbsp Coconut Oil (or Other Healthy Oil)
• 1 Cup Blueberries

Directions:

1. Pre-heat oven to 350 F.
2. Drain the thawed blueberries well.  Freeze the juice in ice cube trays for smoothies or juice coolers.
3. If using whole eggs: stir everything together except the whites.  Whip those whites to stiff peaks then fold them as best you can into the other ingredients.  OR Place all ingredients excluding blueberries into your food processor and blend until smooth.
4. Once completely mixed fold in blueberries.
5. Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
6. Evenly scoop batter into muffin tin.  (I used full size muffins and put a bit of the remainder in a loaf pan since I didn’t have enough tins.  My loaf pan was only filled about an inch high so it only took 5 more minutes than the muffins)
7. Bake for 25 minutes.
8. Remove from oven and place on cooling rack.
9. Enjoy your tasty treat for many days to come!