Best Gluten Free Blueberry Muffins
| Servings | Prep Time |
| 12muffins | 15minutes |
| Cook Time |
| 18minutes |
|
|
Ingredients
- 2cups blueberries, dividedfresh or frozen
- 1tsp. coconut sugar
-
2 1/2cups
GfreeCup4cup Gluten Free Wholesome Flour Blend
- 1tsp baking soda
- 1 1/2 tsp. baking powder
- 1 1/2tsp. lemon zestfinely grated
- 1tsp. sea salt
- 1cup unsweetened almond milkor other non-dairy beverage
- 1tsp. apple cider vinegar or fresh lemon juice
- 2/3cup pure maple syrup
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oilmelted
- 2 eggs
- 1 1/2tsp. vanilla extract
Instructions
- 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.
