Mmmmmm……..Gluten-Free Blueberry Muffins!!! WAIT, Now, before you click away from my site, you can also make these scrumptious muffins the glutinous way!!! I have ‘perfected’ these muffins and wanted to share with my fellow Gluten-Free friends as well as my “glutinous” friends my recipe for these muffins.
Just because you follow a Gluten-Free diet doesn’t mean that you have to give up on ever eating or enjoying some of your favorite foods…it just means you are eating these favorite foods with different ingredients.
In my case, I was diagnosed with non-celiac gluten sensitivity and it became a way of life for me. The upside is you will FEEL a whole heck of a lot better when you find the root of the problem. At any rate, I hope you enjoy these muffins and love them as much as my husband does! =)
Enjoy!!
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- 1/4 c. soft butter
- 3/4 c. sugar…………………..OR (Organic Coconut Sugar or Organic Sugar)
- 1 egg…………………..OR Organic Free-Range
- 2 c. sifted flour……………………OR (1 c. Gluten Free-Flour Blend and 1 c. Flaxseed Flour)
- 2 tsp. Baking Powder
- 1/2 tsp………………….. OR salt (Pink Himalayan Salt)
- 1/2 c. milk…………………OR (Coconut Milk)
- 2 c. Blueberries
Blueberry Muffin Topping (optional)
- 1/2 c. sugar……………….. (I usually use less about 1/4 c.)
- 1/4 c. soft butter
- 1/3 c. flour…………………(Gluten Free flour blend or use the Flaxseed Flour)
- 1.2 tsp. cinnamon
** Note: I decided to give you the Gluten version of the muffins and include my alternate ingredients to use to make these muffins Gluten-Free. To make a Gluten Free (organic) take on this recipe I use either Organic sugar or Coconut Sugar, Sifted flour: a Gluten Free Blend as well as Flaxseed flour, and instead of milk I use Coconut milk and sometimes add a bit more to the bowl.
Directions:
- Preheat oven 400 degrees and line cupcake tray with cupcake liners.
- Combine dry ingredients in your bowl: flour, baking powder, salt, and sugar.
- Add the wet ingredients: egg, butter, and milk and mix before adding the berries.
- Add your blueberries and slowly fold the berries.
- When filling the cupcake liners go fill about 3/4 of the liner and leave enough room to add your optional blueberry toppings.
- Place in oven when ready and bake 20-25 minutes.
LEMONBERRY & FIG 