Blueberry Muffins
Description
Soft, tender, and gently sweet, these muffins combine fresh blueberries with a hint of lemon zest. Made with a gluten-free flour blend, almond flour, and creamy Greek yogurt, they’re simple and comforting. For a vegan or dairy-free option, substitute the milk with oat, soy, almond, or cashew milk, and use plant-based butter and yogurt.
Ingredients:
- • 345 g gluten free 1:1 flour blend
- • 85 g blanched almond flour
- • 150 g coconut sugar
- • 2 Tsp baking powder
- • 1 Tsp baking soda
- • 1/2 Tsp salt
- • Zest of 1 large lemon
- • 130 g melted butter
- • 150 g milk
- • 160 g greek yogurt
- • 60 g lemon juice
- • 2 Egg replacers
- • 300 g blueberries
Instructions:
- Preheat the oven to 400°F (204°C) and line a muffin tin with parchment cups.
- Set aside 2 tablespoons of the flour blend and toss it with the blueberries to prevent them from sinking.
- In a large bowl, whisk together the remaining flour blend, almond flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the lemon zest, melted butter, milk, yogurt, lemon juice, and egg replacers.
- Combine the wet ingredients with the dry and mix until just combined.
- Gently fold the floured blueberries into the batter.
- Divide the batter evenly among 12 muffin cups.
- Bake at 400°F (204°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes:
- • You can use my 1:1 gluten free flour blend or your own.
- • Use bob's red mill egg replacer or your favorite brand.