Breakfast, Gluten Free, Recipes

Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins
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Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

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These muffins come out so moist and delicious. You would never know they are gluten-free! If you don’t have blueberries, you can always use raspberries or cherries.
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Course Breakfast, Snack
Servings 12
Cook Time 20 minutes

Equipment

  • Muffin Tin
  • baking cup liners
  • mixing bowls
  • large spoon

Ingredients
  

Muffin Ingredients

  • 1 ½ cups gluten free flour (I use cup for cup gluten free flour)
  • 2 tsp baking powder
  • 1 tsp salt
  • ¾ cup white sugar
  • ⅓ cup coconut oil melted
  • ½ cup apple sauce
  • 1 egg ( vegans can use egg replacer according to package directions)
  • ½ cup vegan buttermilk (or any plant milk with 1 teaspoon lemon juice)
  • 1 ½ cups fresh blueberries
  • lemon zest

Crumble Topping (Optional)

  • ½ cup white sugar
  • ⅓ cup gluten free flour
  • ¼ cup vegetable spread or butter cold
  • 1 ½ tsp ground cinnamon

Instructions
 

  • Preheat the oven to 400℉ and line a muffin tin with baking cup liners.
  • Combine all ingredients for crumble topping with your hands. Until a crumbly texture is achieved. Then place in the refrigerator until ready to use.
    ⅓ cup gluten free flour, ¼ cup vegetable spread or butter, 1 ½ tsp ground cinnamon, ½ cup white sugar
  • Combine dry ingredients into a large bowl. Sprinkle 1 tablespoon of dry ingredients over blueberries and toss to coat. This will prevent berries from sinking to the bottom of the muffin tin.
    1 ½ cups gluten free flour, 2 tsp baking powder, 1 tsp salt
  • Combine wet ingredients including sugar, egg, buttermilk, applesauce, and coconut oil into a large bowl, adding the melted coconut oil last.
    ¾ cup white sugar, ⅓ cup coconut oil, ½ cup apple sauce, 1 egg, ½ cup vegan buttermilk
  • Combine dry and wet ingredients slowly with a large spoon, do not over mix.
  • Gently fold lemon zest and berries into the mixture. Using a medium ice cream scooper -  place even portions into each muffin cup. Sprinkle crumble topping on top of  each muffin.
    1 ½ cups fresh blueberries, lemon zest
  • Bake at 400℉ for 18-20 minutes - or until a toothpick comes out clean.
  • Makes 12 medium gluten free muffins.

Video

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