The Perfect Blueberry Muffin
Is there anything better,
Than a warm blueberry muffin? I don’t think so! These are warm, moist, and not too sweet. Perfect for blueberry season. The best part is that they are gluten free, dairy free and refined sugar free. I serve them warm with a little bit of salted butter and eggs on the side for a protein boost. Keep them sitting pretty on your kitchen counter with this beautiful cake stand and dome from Estelle.
Ingredients:
1 ¾ cups plus 1 teaspoon gluten free baking flour. I love Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cinnamon
⅓ cup melted coconut oil
½ cup maple syrup
2 eggs, best at room temperature
1 cup plain coconut yogurt - I love Cocojune.
2 teaspoons vanilla extract
1 cup (6 ounces) blueberries, fresh or frozen
1 tablespoon turbinado sugar (also called sugar in the raw), for sprinkling on top
Method:
Preheat the oven to 400 degrees Fahrenheit. Line your muffin tin with silicone baking cups - your muffins will cook and come out perfectly with these.
In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a spatula.
In a medium mixing bowl, combine the melted oil and maple syrup with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
Pour the wet ingredients into the dry and mix with a spatula, until combined - it’s ok if there’s a few lumps. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, don’t worry.
Divide the batter evenly between the 12 muffin cups - I use a 1/4 cup to fill them up. Sprinkle the tops of each muffin with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a fork inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. After about 15 minutes you can take them out of the tin to finish cooling and pull out of the cups. If you have leftover muffins, store them in my favorite way using a beautiful glass container so you can show them off in your kitchen. They will last about 2 days at room temperature or 5 days in the fridge. If you don’t think you can eat all of them by then freeze them for the future!
I hope you enjoy these as much as we do! I prefer to eat them 2 at a time :)
If you make them be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley