Gluten Free Blueberry Muffins

Get ready for back-to-school mornings with these secretly healthy Gluten-Free Blueberry Muffins! 🍇✨ Packed with juicy blueberries and a touch of lemon zest, they’re so fluffy and delicious that your kids won’t even realize they’re gluten-free. Perfect for breakfast on the go or an afternoon snack, these muffins are a mom’s best-kept secret. And with all those antioxidants, they’re a win-win for everyone-especially women over 50 looking to keep their energy up all day long. 🌟 Who said healthy can’t taste amazing?
Check out the recipe below ⬇️ or find this recipe and further insights on my website here: www.christinea...
Muffin Ingredients:
- 1 ½ cups gluten free flour - I use (cup for cup gluten free flour)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup white sugar
- ⅓ cup coconut oil, melted
- ½ cup apple sauce
- 1 egg ( vegans can use egg replacer according to package directions)
- ½ cup vegan buttermilk (or any plant milk with 1 teaspoon lemon juice)
- 1 ½ cups fresh blueberries
- Lemon zest
Crumble Topping (Optional):
- ½ cup white sugar
- ⅓ cup gluten free flour
- ¼ cup vegetable spread or butter, cold
- 1 ½ teaspoon ground cinnamon
Instructions:
1 - Preheat the oven to 400 degrees and line a muffin tin with baking cup liners.
2 - Combine all ingredients for crumble topping with your hands. Until a crumbly texture is achieved. Then place in the refrigerator until ready to use.
3 - Combine dry ingredients into a large bowl. Sprinkle 1 tablespoon of dry ingredients over blueberries and toss to coat. This will prevent berries from sinking to the bottom of the muffin tin.
4 - Combine wet ingredients including sugar, egg, buttermilk, applesauce, and coconut oil into a large bowl, adding the melted coconut oil last.
6 - Combine dry and wet ingredients slowly with a large spoon, do not over mix.
7 - Gently fold lemon zest and berries into the mixture. Using a medium ice cream scooper - place even portions into each muffin cup. Sprinkle crumble topping on top of each muffin.
8 - Bake at 400 degrees for 18-20 minutes - or until a toothpick comes out clean.
Makes 12 medium gluten free muffins.
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[@Jillyjogs]

Would love to try these, as I love muffins, and been trying to find a recipe without gluten for a while. Is there something I can replace the apple sauce with though? I don't use apple sauce. Thanks

[@christineavanti]

That’s great! I think you will like this recipe. I use the applesauce as a replacement for the usual amount of oil - for a muffin recipe - to help keep it moist. You can try using low fat Greek yogurt or coconut oil. Keep in mind it will add more fat to the recipe. Happy baking!! 🌸🌸