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Gluten-Free Blueberry Muffins

When I owned a meal delivery service in Santa Barbara, my chefs played around with a lot of gluten free and lower sugar muffin recipes.  This is one of the best ones!

Ingredients:

  • ½ cup tapioca flour
  • ½ cup finely ground organic pecans + enough for topping before baking
  • ½ cup buckwheat flour
  • ½ cup rice flour
  • 6 T raw turbinado sugar
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1/3 cup maple syrup
  • 3 eggs
  • ¼ cup grapeseed oil
  • ½ cup organic unsweetened applesauce
  • 2 tsp gluten free vanilla
  • 1 cup frozen blueberries

Directions:

  1. Preheat oven to 350F.  Grease muffin tin well.
  2. Stir together dry ingredients in a large bowl and set aside.
  3. Whisk together wet ingredients.
  4. Gently toss blueberries with 1 TB tapioca flour.
  5. Slowly add wet ingredients to dry and stir until just combined.  Stir blueberries gently into batter.  Spoon batter into muffin cups to fill 2/3’s full.  Sprinkle with remaining ground pecans.  Bake for approx. 20 minutes or until a toothpick inserted into the center comes out clean.  Do not overcook.  Makes approximately 14-16 large muffins.

 

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