What began as a warm and sunny Saturday in January…quickly turned to a windy, gloomy afternoon. While puttering around the house trying to keep busy and entertain the kids. I opened the fridge and realized I had some blueberries that I need to use up. With a quick raid of my cupboards I gathered up all the ingredients I needed to make my husbands favorite gluten free blueberry muffins. These simple little muffins are melt in your mouth good and that’s saying a lot for gluten free. If you eat gluten free or have a family member who eats gluten free than you know gluten free food and recipes have come a long way, but there’s still a learning curve trying to adjust to the different ways of preparing things. While this recipe is simple and aside from the gluten free flour it looks a whole lot like any regular ole’ baked muffin recipe. They are truly yummy… I’d go as far to say that most people would never be able to tell the difference + they are mom tested and husband and kid approved! Keep scrolling for the recipe and a few ideas to kick them up a notch!
1/2 cup of oil or butter
1 cup of sugar
2 room temperature eggs
1 tsp vanilla
Zest of one lemon
1 3/4 cup gluten free flour
1/2 tsp of salt
2 tsp baking powder
1/2 cup almond milk1
1/2 cup fresh or frozen blueberries (if frozen, thaw and drain first)
Line your muffin tin – this recipe will make 12 standard sized muffin
Preheat your over to 350 degrees
Mix your oil/ butter. Add your eggs one at a time and incorporate well. Add vanilla and the zest of one lemon.
In a separate bowl sift your flour and baking powder, add your salt.
Add your almond milk and incorporate with your other wet ingredients.
Fold in your blueberries.
Fill your liners about 2/3 full
Bake for 30-34 minutes at 350 degrees
Remove and allow your muffins to cool for about 10 minutes before transferring to a wire cooling rack.
Your muffins can be stored at room temperature in an airtight container for about 3-4 days, but I guarantee they won’t last that long
You can also freeze these muffins. Be sure to wrap them them and store than in a freezer friendly container.
If you want that bakery style muffin try adding course sugar, such as a raw cane sugar or demerara sugar on the top of your muffins.
If you want something extra special…. and beware more sugar is coming
A streusel topping will put these over the top!
1/2 cup of sugar + 1/3 cup of gluten free flour [I like using almond flour for this part] + 1/2 tsp of cinnamon + 1/4 cup of cold butter [you’ll want to cut up in little chunks and use a fork to make your crumble or a food processor.] Then bake as normal.
Thanks so much for stopping by today friends! Enjoy!