These muffins, bursting with plump, juicy blueberries and softly scented with bergamot are perfect for breakfast on a bright spring or summer day. Because they stay moist for days, you can pack these for trips or to take along with you when you’re heading out for early morning meetings. If you’re having trouble sourcing a good food-grade bergamot essential oil, you can cheat by substituting out the water in our recipe for Earl Gray Tea, lightly steeped. The key flavor component in Earl Gray is the bergamot, so you’ll get the same delightful scent and citrusy /floral flavor, either way!
2 cups Better Batter Gluten Free Biscuit and Pancake Mix
3/4 cup sugar
1-2 cups water (use Earl Gray tea if you cannot find bergamot essential oil)
1-2 drops food-grade bergamot essential oil
2 tablespoons vegetable oil
2 eggs (you may substitute chia gel or other liquid egg alternative)
1 cup frozen blueberries (wild blueberries are best)
Preheat oven to 400 degrees F. Line 12 muffin tins with cupcake liners or spray with cooking spray. Alternately line 6 extra large muffin tins (Texas muffin tins) with liners or spray with cooking spray.
In a bowl combine the Better Batter biscuit and pancake mix and brown sugar.
In a separate bowl, beat together 1 cup water with essential oil, vegetable oil and 2 eggs.
Stir the wet ingredients into the dry ingredients until just combined. If the mix is extremely dry add up to 1 c extra water, until mixture resembles drop biscuit dough or cookie dough.
Stir in frozen blueberries and mix until thoroughly distributed in the batter.
Evenly divide the batter between prepared cups.
Bake for 20-30 minutes or until golden brown and firm on top.