Gluten Free Blueberry Muffins
These yummy muffins are a lot like the recent Gluten free Apple Cinnamon Muffins I made.. but I think even better..
Hope you enjoy (even if you are not gluten free!!
Gluten Free Blueberry Muffins
Ingredients
Muffins
3/4 cup coconut flour
1/2 tsp salt
1/2 tsp baking powder
1/4-1/2 cup Sugar* (we like palm sugar)
6 eggs (room temp is best)
1 Tablespoon vanilla
1/2 cup butter or coconut oil (softened)
3/4 cup frozen blueberries
Topping
3/4 cup almond meal (or almond flour)
1/4 sugar (we like palm sugar)
1/2 tsp cinnamon
pinch of salt
2 Tablespoons of softened butter or virgin coconut oil
*I use less sugar and replace with Stevia.. but it is hard to tell you how much stevia to use as all Stevias are different servings. The stevia I use is is 1/2 tsp for a serving.. I used about 2-3 tsps. If you do this start small.. you can easily add too much)
Baking Instructions
- Heat your oven to 350 degrees F
- Prepare a muffing tin with 12 muffin papers. I like to spray my muffin liners with oil.. but I am not really sure it is necessary.
- Add all the dry muffin ingredients together in a medium bowl. Stir to combine.
- Add in Wet ingredients except blueberries – stir until most lumps are gone.You can either hand stir or use a mixer. It will be VERY thick..it’s ok.
- Fold in the blueberries
- Scoop the mix into the muffin liners.. fill about 3/4 full.
- Smooth down the tops
- Put to the side
- In a small bowl combine the almond meal, sugar, cinnamon and salt. Stir to combine. Mix in the butter or coconut oil and gently stir.
- Place (about) 1 tablespoon of the mixture on top of the muffins and pat down gently. If you have leftover I would just put more on the muffins.
- Bake for 25 minutes or until firm.
makes 12 muffins
These Gluten Free Blueberry Muffins are best when cooled completely
Yum!
This Post Contains Affiliate Links - Disclosure Policy
Comments