Do you have any foods you just can’t eat because you had an awful experience with them when you were younger?
Unfortunately, for me that food is cheesecake. One of my earliest memories is going out for dinner with my dad at this diner we loved, having a good meal, then ordering cheesecake for dessert. And while I wish I remembered that night as a nice dinner with my dad, what I actually remember is how disgusting the cheesecake was and how sick it made me feel.
The other day I went out for coffee with friends, and someone ordered a mini matcha cheesecake. It looked gorgeous (we took lots of pictures) and as soon as my other friends tried it they raved about how delicious it was and immediately ordered their own. So I figured, if it’s that good, I have to try it. And sometimes tastebuds change, ya know? I was confident I had outgrown my cheesecake hatred.
As soon as a tasted a tiny bite, I made a face and chugged my tea to get that cheesecake taste out of my mouth. It looks like that childhood cheesecake will haunt me forever.
I was disappointed that I couldn’t enjoy the sweet treat until I remembered I had these muffins waiting for me at home. And in my opinion muffins are 100x better than cheesecake. Especially these gluten free, vegan, dense, moist, just-sweet-enough blueberry muffins
One of my goals here on the blog is to make recipes that are accessible to people following a variety of diets, but I’m not always that big on gluten free baking because I find gluten free flours are SO expensive. Using masa harina, however, allows me to make baked goods that are delicious, gluten free, and affordable.
Masa harina is corn flour, and therefore naturally gluten free. It is very different than cornmeal both in flavor and texture. Masa harina has the fine texture of all purpose flour, and a bit of sweet, nutty flavor.
These muffins are the perfect healthy snack or dessert, and I’ve been loving them for breakfast with a smoothie or scrambled eggs. They’re also super convenient for eating on the go, which is a priority in my life.
If you make these muffins, be sure to share with me on Instagram!
- 1½ cups masa harina
- ½ tsp baking powder
- ¼ tsp salt
- 1 chia egg (1 tbsp chia seeds + ¼ c water)
- 1 cup almond milk
- ¼ cup honey/agave
- 2 tbsp coconut oil, melted
- ½ cup frozen blueberries
- 1 cup water
- Mix dry ingredients (masa harina, baking powder, salt) in a large bowl.
- Prepare chia egg by mixing chia seeds and water in a small bowl and allow to sit for at least 5 minutes.
- Whisk almond milk, honey/agave, and coconut oil into the bowl with the chia egg.
- Pour wet ingredients into dry ingredients, mix, then add 1 cup water and mix thoroughly.
- Stir in blueberries.
- Scoop batter into muffin tin and bake for 25-30 minutes.