Summer Foraging Recipe: Elderberry-Blueberry Jam with Chia Seeds

In the woodland valleys of Central California, Elderflower trees have been in bloom all spring with their prolific, lacy white blossoms.  I've enjoyed making Elderflower syrup, candied elderflowers and sweet Elderflower Tempura.  A few days ago, I noticed that some of the trees are starting to bear fruit -- diminutive, tart little berries, deep purplish-blue growing in heavy clusters.  

Inspired by a love of biscuits and jam, foraging, and adapted from a recipe from Simply Beyond Herbs, I whipped up a simple and delicious jam made from the foraged Elderberries, fresh blueberries and using chia seeds for a perfect jammy consistency.

Enjoy and Happy Foraging!
PrintWith ImageWithout Image Elderberry-Blueberry Chia JamYield: One half-pint jarAuthor: Jenn Erickson Prep time: 10 MCook time: 10 MTotal time: 20 M An easy and delicious sweet-tart jam to make from foraged Elderberries. Ingredients:1 1/2 cups elderberries, rinsedPinch of salt1 cup blueberries, rinsed2 Tablespoons Chia Seeds1/2 Tabl…

Gluten Free Lemon Blueberry Muffins

We've been on a gluten-free culinary adventure ever since we found out that my eldest daughter has a gluten allergy.  One of her favorite baked treats is blueberry muffins, but I've been daunted at the prospect of coming up with a GF recipe from scratch.  Last week we enjoyed an incredible GF blueberry muffin at Acre in Petaluma.  It was so delicious that I felt inspired to give my own recipe a go at last.

I've been wanting to give the Gluten Free baking mix at Trader Joe's a try, so I picked up a bag and a handful of other ingredients and came up with this recipe that the whole family loved.  These muffins are easy to make and are moist, but with a delicate texture.  For fun, I sprinkled on a little bit of Swedish Pearl Sugar, but you can use any kind of sugar you like.  I hope you'll enjoy...

Gluten Free Lemon Blueberry Muffins
(can be made dairy free as well)

  • 2 cups gluten free flour (I used Trader Joe's brand)
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/4 cup coconut sugar (regular sugar is fine, or use your favorite 1/1 sugar substitute)
  • 1/2 cup vegetable or canola oil
  • 1/2 cup milk (or milk substitute)
  • 1 teaspoon vanilla extract
  • 1 cup applesauce
  • 1 1/4 cups frozen wild blueberries (I used Trader Joe's)
  • 2 Tablespoons melted butter (or butter substitute)
  • 1 Tablespoon sugar (I like to use a large grain sugar for crunch)

Preheat oven to 350 degrees F
Line a muffin tin with baking cups

Step 1:   In a medium bowl, whisk together the gluten free flour, baking soda, cinnamon, salt and lemon zest.  Set aside.

Step 2:  In a separate bowl, whisk together eggs, sugars, oil, milk and vanilla.  Stir in applesauce.

Step 3:  With a large fork, gently stir the frozen blueberries into the dry ingredients.  Pour wet ingredients into the dry ingredient bowl.  Gently fold the ingredients together with a rubber spatula to combine.  Scoop batter evenly into the prepared muffin pan.

Step 4:  Bake for 20 minutes.  Brush muffin tops with the melted butter, then immediately sprinkle with sugar.  Bake an additional 2 minutes.  Remove from oven, cool, and enjoy!

This post has been linked-up with:
Wet Paint Wednesday @ The Clumsy Crafter

Popular posts from this blog

CAMP CUPCAKE: An Elmer's Kids Craft Camp Party + Giveaway

Recipe: New World German Brown Bread -- "Squaw Bread"

Lemon Cake Recipe Glow-up: Ricotta Lemon Cake Brûlée