Best Gluten Free Blueberry Muffins
Servings Prep Time
12muffins 15minutes
Cook Time
18minutes
Servings Prep Time
12muffins 15minutes
Cook Time
18minutes
Ingredients
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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