It is blueberry season! One of my favorite times of the year. Blueberries can be used in so many wonderful recipes, but my favorite is probably blueberry muffins. So as far as I am concerned, it is Blueberry Muffin Season. These wonderful muffins can easily be made Gluten Free. See the recipe for details.
1 1/2 cups flour (1 cup all-purpose and 1/2 cup spelt flour) (see note)
2/3 cup all natural cane sugar
1/2 teaspoon salt
2 teaspoons baking powder
pinch of cardamom
1/3 cup + 1 tablespoon almond milk
1 tablespoon fresh lemon juice
1 tablespoon ground golden flax meal
1 teaspoon vanilla extract
1/3 cup melted coconut oil
1 cup fresh blueberries
1/2 cup all natural cane sugar
1/3 cup flour
2 tablespoons melted coconut oil
1/2 teaspoon ground cinnamon
pinch of salt
Preheat oven to 400F.
Start by making the topping. Add all the ingredients to a small bowl, except the melted coconut oil. When everything is well combined, add the coconut oil, and stir until the mixture looks like crumbs. Set aside.
Combine the dry ingredients in a medium size bowl. Stir to combine.
In a separate bowl or jar, add all the wet ingredients, except the melted coconut oil. Let it sit for a couple of minutes. Right before adding to the dry mixture, add in the melted coconut oil.
Combine the dry and wet ingredients. Stir until just combined. It will be thick. Gently fold in the blueberries.
Add the thick batter to a greased muffin pan. Fill almost to top of pan. Sprinkle topping on the muffins.
Bake for about 17-20 min.
Note: To make this recipe gluten free:
replace flour with Bob’s Red Mill 1 to 1 Baking Flour
also add 1/2 teaspoon xantham gum to the dry mixture
Note: If you want to replace the all purpose flour with whole wheat flour, use 3/4 cup whole wheat flour to replace 1 cup of all purpose flour.