I had heard the brand Cup4cup Gluten Free Wholesome Flour Blend was good, but I thought it was a little pricey. I came across it at Stop and Shop though, and figured I would give it a try in my Best Blueberry Muffin recipe. I was not disappointed!
These muffins really are the best because they are loaded with blueberry flavor! Last year I became obsessed with The Great British Bake-Off on PBS for two reasons. Number 1: I love baking and number 2: because I love all things British! Well, I noticed that they were always making jam (with no recipe, by the way, just berries and sugar). Since gluten free baking can often come out dry in texture, I got the idea that adding a blueberry jam to these muffins would not only add flavor but moisture too!
The Cup4cup Gluten Free Wholesome Flour Blend was also a winner, as these came out with the taste and texture of a whole wheat muffin, plus this flour is a healthy GFree alternative as it has a lot of fiber in it, since it is whole grain and contains ground flaxseeds.
|Prep Time||15 minutes|
|Cook Time||18 minutes|
- 2 cups blueberries, divided fresh or frozen
- 1 tsp. coconut sugar
- 2 1/2 cups Gfree Cup4cup Gluten Free Wholesome Flour Blend
- 1 tsp baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. lemon zest finely grated
- 1 tsp. sea salt
- 1 cup unsweetened almond milk or other non-dairy beverage
- 1 tsp. apple cider vinegar or fresh lemon juice
- 2/3 cup pure maple syrup
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil melted
- 2 eggs
- 1 1/2 tsp. vanilla extract
- Preheat oven to 375 degrees.
- Line standard muffin tin with liners.
- Add 1 teaspoon apple cider vinegar to almond milk and let sit while cooking berries.
- Bring 1 cup of blueberries and coconut sugar to a simmer in a small pot. While it is cooking, mash the berries with spoon, and reduce the mixture for about 6 minutes until it is thickened. Allow to cool about 10 minutes.
- In a large bowl, mix flour, baking powder, baking soda, lemon zest, and salt. *If using frozen berries, rinse them under cold water before adding them to the flour mixture now.
- In a separate bowl whisk eggs with almond milk, maple syrup, applesauce, coconut oil, and vanilla.
- Fold wet ingredients into dry ingredients along with 1 cup of remaining blueberries just until combined.
- Fill muffin cups 2/3 full. Then spoon about a teaspoon of blueberry jam onto each muffin. Using a skewer, swirl cooked blueberries into the batter, then top with remaining batter, divided evenly.
- Bake for 17-19 minutes. Cool.