Summer is perfect to get those fresh berries into your mixing bowl. I love a good mix of strawberries, blueberries and raspberries to start off my day. This summer I’m going to add a lot more fresh fruits, nuts, and veggies into my gluten-free recipes.
The first day of summer is in 5 DAYS! So I created a summer To Bake list for gluten-free goodies. I’m proud to check off blueberry muffins from my baking list! Check out my previous post for my Summer Edition To Bake list.
Before I began this recipe, I researched a different kind of gluten-free flour mix, and I stumbled upon one by Art of Gluten Free Baking. She provided a detailed and extensive story on how she created her flour mix. If you have a corn or bean allergy, then this flour is for YOU! She also has more gluten-free baking tips such as baking powder, self rising flour, substitutions and more. Art of Gluten Free Baking is a great resource for us to make our gluten-free goodies better!
With every attempt at gluten-free baking, I’m always hoping and crossing my fingers it’ll be successful! Surprisingly, these blueberry muffins were so darn good and did not fail on me. I can’t lie to you so I might have eaten 5 of these in 1 week! My family loved it and said there was NOT a grainy texture or taste like other gluten-free treats. My mom loves her muffins in the morning so she was satisfied throughout the whole week.
These blueberry muffins were:
Mildly sweet and spiced
Tie-dye blue colored
Great for breakfast on the go or coffee/tea time
You can omit some of the spices or add your own for your tastings. Store these little guys in the fridge after 2 days since they’re more moist than others muffins I’ve had! Hope you have fun with this recipe, share it and enjoy!
Adapted from Glutenfree Goddess, Yields 12-14 muffins
- 1/2 cup coconut oil, melted
- 1 cup sugar
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cup gluten-free flour mix
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 cup blueberries
1. Preheat oven to 350 degrees Fahrenheit. Line muffin tray with paper liners.
2. If your coconut oil is in solid form, melt your coconut oil for 1 minute until it becomes a liquid. In large mixing bowl, whisk together dry ingredients.
3. In medium mixing bowl, mix together liquid ingredients
4. Combine liquids into large mixing bowl with dry ingredients. Mix well until well blended.
5. Drop in blueberries and mix with rubber spatula. You can also leave some blueberries out and put them on top of mixture in muffin tray.
6. Spoon the mixture into paper liners of muffin tray. Bake for 22-24 minutes until golden brown.
7. Carefully take muffins out of tray and let them cool on a plate. Saving for later, store in tight container! Serve & Enjoy!