Best Gluten Free Blueberry Muffins!

Gluten free blueberry muffin

got these cute muffin cups at Home Goods

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.

Print Recipe
Best Gluten Free Blueberry Muffins
Gluten free blueberry muffin
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 18 minutes
Servings
muffins
Ingredients
Gluten free blueberry muffin
Instructions
  1. Preheat oven to 375 degrees.
  2. Line standard muffin tin with liners.
  3. Add 1 teaspoon apple cider vinegar to almond milk and let sit while cooking berries.
  4. 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.
  5. 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.
  6. In a separate bowl whisk eggs with almond milk, maple syrup, applesauce, coconut oil, and vanilla.
  7. Fold wet ingredients into dry ingredients along with 1 cup of remaining blueberries just until combined.
  8. 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.
  9. Bake for 17-19 minutes. Cool.
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.

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