Does anyone else get envious of the baked treats people have all the time?
Wow I never realized how much donut shops, bakeries and cafes were around until I went gluten free. I love making breakfast at home and am normally fine with gluten free cereal, oatmeal or eggs but some days you just want a delicious baked good.
This gluten free blueberry muffin recipe is perfect for those days. It is simple recipe that makes delicious moist muffins and has easy ingredients. My toddler and I gobble these up for breakfast and for snacks.
There is so much I love about this recipe. First it is affordable to make and doesn’t require any ingredients I have never heard of. Second there are two really healthy foods I love. Blueberries are full of antioxidants, Vitamin C and potassium- they are a superfood! Second I sneak some ground flaxseed in there. Flaxseed is full of lignans, Omega-3 and fiber. It is so easy to mix in recipes and small amounts don’t affect the flavor. Even though this is still a yummy treat I love that there are some healthy ingredients mixed in!
Other things that I love about this recipe is that is so simple. You don’t need any fancy kitchen tools, just a bowl and a spoon. In fact you don’t want to use a mixer with this recipe. It is best to mix ingredients by hand. Don’t worry these are so quick to make! You could whip them up at night for breakfast through the week.
- 1 ¼ cup blueberries
- ¼ cup ground flaxseed
- 2 tablespoons melted butter
(If the gluten free flour blend you use does not contain xanthan gum you will need to add it in.)
- Two tablespoons sugar
Preheat Oven to 400°. In a large mixing bowl blend gluten free flour, sugar, salt, baking powder and stir well. If you are adding xanthan gum add blend into your dry ingredients. Add coconut oil, egg, milk, orange juice, pure vanilla extract, butter and stir. Last fold in blueberries. Note- I chose coconut oil for this recipe because it flavors the muffins nicely without adding any more sugar.
Next spray muffin pan with non-stick cooking spray. This recipe makes about 9 muffins so you will want to fill the empty muffin cups with a bit of water to help even the muffin cups with batter, about ¾ full. The dough will be thick use a large spoon or ice cream scoop to fill. Once the batter is in muffin pan smooth down the top of muffins with melted butter and then sprinkle tops with sugar. This gives the muffin tops a nice crunch.
Bake 25-30 minutes until the top is a golden brown color.Remove from pan and let cool. Store in an airtight container.