We've been on a gluten-free culinary adventure ever since we found out that my eldest daughter has a gluten allergy. One of her favorite baked treats is blueberry muffins, but I've been daunted at the prospect of coming up with a GF recipe from scratch. Last week we enjoyed an incredible GF blueberry muffin at Acre in Petaluma. It was so delicious that I felt inspired to give my own recipe a go at last.
I've been wanting to give the Gluten Free baking mix at Trader Joe's a try, so I picked up a bag and a handful of other ingredients and came up with this recipe that the whole family loved. These muffins are easy to make and are moist, but with a delicate texture. For fun, I sprinkled on a little bit of Swedish Pearl Sugar, but you can use any kind of sugar you like. I hope you'll enjoy...
Gluten Free Lemon Blueberry Muffins
(can be made dairy free as well)
- 2 cups gluten free flour (I used Trader Joe's brand)
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- Zest of 1 lemon
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup coconut sugar (regular sugar is fine, or use your favorite 1/1 sugar substitute)
- 1/2 cup vegetable or canola oil
- 1/2 cup milk (or milk substitute)
- 1 teaspoon vanilla extract
- 1 cup applesauce
- 1 1/4 cups frozen wild blueberries (I used Trader Joe's)
- 2 Tablespoons melted butter (or butter substitute)
- 1 Tablespoon sugar (I like to use a large grain sugar for crunch)
Preheat oven to 350 degrees F
Line a muffin tin with baking cups
Step 1: In a medium bowl, whisk together the gluten free flour, baking soda, cinnamon, salt and lemon zest. Set aside.
Step 2: In a separate bowl, whisk together eggs, sugars, oil, milk and vanilla. Stir in applesauce.
Step 3: With a large fork, gently stir the frozen blueberries into the dry ingredients. Pour wet ingredients into the dry ingredient bowl. Gently fold the ingredients together with a rubber spatula to combine. Scoop batter evenly into the prepared muffin pan.
Step 4: Bake for 20 minutes. Brush muffin tops with the melted butter, then immediately sprinkle with sugar. Bake an additional 2 minutes. Remove from oven, cool, and enjoy!
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Wet Paint Wednesday @ The Clumsy Crafter