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August 7, 2012

Blueberry Muffin Blondies with Blueberry Frosting

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Those peach blondies went faaaast, so to cope with the withdrawal I remade them but instead, a blueberry version!  I don't know what it is about these fruity squares of goodness, I just can't get them off my mind.  Seriously, I want to make blondies out of every fruit possible.  I had to make a list of all the flavors I wanted to bake and slowly cross out one by one so my oven doesn't explode my kitchen doesn't burst with copious trays of desserts.  Want to see my list?  Well here it is (be warned, my flavor combinations get a little funky near the bottom):
  1. Strawberry Blondies with Strawberry Frosting
  2. Raspberry-Lemon Blondies with Raspberry Frosting
  3. Carrot Cake Blondies with Orange Frosting
  4. Maple Pumpkin Blondies with Pumpkin Pie Frosting
  5. Zucchini Bread Blondies with Lemon Glaze
  6. Almond-Pear Blondies with Pear Frosting
  7. Apple Pie Blondies with Brown Sugar Frosting
  8. Cherry Chocolate Chunk Blondies with Cherry Frosting
  9. Coconut Blondies with Coconut Frosting
  10. Watermelon Blondies with Watermelon Frosting (to make use of my impulse buy: watermelon extract!)
  11. Hummingbird Blondies with Pineapple Frosting
  12. Avocado Blondies with Chocolate Frosting (weird, but it worked here. I'd totally hide some spinach in these)

If you totally love or hate one of my ideas pleeeeaase let me know.  Sometimes I get a little crazy when I love something (Exhibit A.  Exhibit B).  I really want to utilize the fresh fruits in the grocery store since it's summer and these blondies capture the essence of summer in every bite.  They are nice and light and totally refreshing.  If you have any blondie flavor ideas, feel free to add them to my long list  :)

Delicious muffin texture with cupcake sweetness.

Blueberry Muffin Blondies with Blueberry Frosting:  [sugar free, low fat, high fiber, GF, vegan]
(makes 9 blondies)

     160g (1 cup) Brown Rice Flour
     120g (1 cup) Oat Flour (GF if you like)
     1/2 tsp Xanthan Gum
     1/2 tsp Baking Powder
     1/4 tsp Salt
     1+1/2 cups Fresh Blueberry Puree
     96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
     14g (1 tbs) Coconut Oil, soft (or any other neutral oil)
     1 tbs Lemon Zest
     3/4 tsp Stevia Extract
     40 drops Natural Blue Food Coloring*

     1/4 cup Fresh Blueberry Puree
     10 drops Natural Blue Food Coloring*
     120g (1 cup) Powdered Erythritol
     9 tsp Freeze-Dried Blueberry Powder**

*I used India Tree's natural food coloring, but honestly, I don't think it provided any color in the blondies or the frosting.  I think I needed to use a much larger amount to achieve color (like ~1 teaspoon).  Feel free to use more or omit it completely.
**I blended one 2oz bag of freeze-dried blueberries in a food processor, 9 tsp was about half the bag.

1.  Preheat the oven to 350 degrees Fahrenheight and line an 8" brownie pan with parchment paper both ways (or spray with cooking spray), set aside.
2.  In a medium-sized bowl, whisk together the brown rice flour, oat flour, xanthan gum and salt, set aside.
3.  Rinse the blueberries and puree them in a blender.  Measure 1+1/2 cups and pour into a large mixing bowl.  Whisk in the erythritol, oil, lemon zest, stevia and food coloring.
4.  Dump the dry ingredients over the wet and fold the batter until thoroughly mixed.
5.  Scoop into the prepared brownie pan and spread to the edges, making sure the surface is flat (it takes a bit of time to make it perfectly flat but if you don't you won't have very uniform blondies).  Bake for ~55 minutes, or until the edges pull away from the sides and the surface is firm.
6.  Let blondies cool in the pan for 20 minutes, then transfer to a wire cooling rack to cool completely.
7.  For the frosting, measure 1/4 cup of the blueberry puree and stir in the food coloring.  Stir in the erythritol.  Stir in the blueberry powder 1-2 tsp at a time (frosting should be very thick).  Spread onto the cooled blondies, refrigerate for 10 minutes to firm up the frosting, slice and serve.

WOW    :O

So, I may be the only one to actually calculate this (hah, yeah right) but you can eat 1/3 of the entire pan for only 510 calories and 9g of fat...  plus, you get 12g of fiber and 12g of protein!

That meets "breakfast standards" right?  Right.


  1. These look beautiful and insanely yummy!

  2. they look amazing!

    I like the sound of raspberry-lemon and choc cherry, that zucchini and avo are not really my thing though.

    1. Yeah, I'm not much for zucchini either... I guess it sounded better on paper lol

  3. blueberry muffin blondies never looked so healthy & delicious!

  4. Mmmm! I love the idea of the zucchini blondies as well but maybe with a cinnamon frosting? The chocolate cherry blondies and hummingbird blondies sound amazing too. How can one person be so creative!? With the talent to follow up as well?! It's extremely jealous making. :)

    1. Oh thanks! :) I definitely need to try the chocolate cherry blondies, they sound better every time I think about it

  5. Can't wait to make these! All of your flavor combos sound good, and maybe for fall an apple-cinnamon blondie with an apple butter topping? Mmm.

    1. Oh my, great idea! Apple butter sounds delicious :)

  6. I never seem to have the ingredients that your recipes call for.... Do other people actually keep these kind of things on stock at their house?

    1. What ingredients are you asking about? As for now though, the erythritol and stevia are healthy/natural sugar substitutes.

  7. so looking forward to the carrot one and hummingbird. we make carrot cake w pineapple cream cheese frosting and this may hit the healthy spot! also the almond pear one, pear is my new fruit addiction, esp. the barlett.

  8. Yum! These look lovely! I am thinking blackberry blondies... I just picked a bunch of blackberries!

    1. Blackberry sounds pretty darn good right about now!

  9. Dear Jessica,
    I tried these yesterday with the following substitutions:
    Whole Wheat Flour instead of Brown Rice Flour
    1/4 cup of sugar instead of Erythritol
    Ghee instead of oil
    Wholly skipped the frosting

    They still tasted great. My husband and I loved them. Am going to make them again without sugar but pureed raisins.

    Thank you for such a wonderful recipe.

    1. I'm so glad those ingredients worked out for you! And the pureed raisins sound like a great sugar replacement, hopefully that will work as well :)

    2. Jessica,
      As said above, I tried Blueberry blondies again with 1/2 cup of soaked and pureed raisins ( no added sugar and no stevia). They came out very well and were really sweet. I tried heating them in microwave for 15-30 seconds the next day and they were soooo good. This recipe is a keeper for sure. Will try your strawberry and peach blondies too.


    3. Wow, I definitely need to try that... using raisins sounds a lot easier, especially for those who don't have stevia. And good idea with the microwave, it probably felt like a freshly baked blueberry muffin bar!

  10. They were very yummy. I made them a day before my sister came over. I did not put them in the fridge since the cold seems to dry out cakes in general as I have experienced. They were awesome, gooey and moist the next day as well. I cannot wait to try your peach blondies. Perhaps today?! :)

    1. EEK, I'm so happy you liked them! I hope you get a chance to try the peach ones (and I hope you love those too)
      -Jess :)


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