Blueberry Muffins - gluten free and no refined sugar

If you know me at all you know that I'm pretty crunchy - whenever I can I watch the ingredients that go into my food and the food I give my kids. That's not to say we don't visit the McDonald's drive through every now and then but you get what I mean. So when I found this blueberry muffin recipe I was pretty excited to give it a go. 

It lived up to the hype. These come out flavorful, not overly sweet, and dare I say one of my least favorite words - MOIST (insert gagging noises). That can be a tricky characteristic when working with gluten free recipes. 


INGREDIENTS:

  • 1 1/2 cups gluten free flour (I prefer Bob's Red Mill 1 to 1 baking flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plain greek yogurt 
  • 1/3 cup honey
  • 1/4 cup olive oil (sub melted coconut oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (I used both fresh and frozen)
INSTRUCTIONS:
  1. Preheat the over to 350°F and line muffin tin with liners.
  2. Whisk together flour, baking soda, baking powder, and salt.
  3. Mix in greek yogurt, honey, olive oil, eggs, and vanilla.
  4. Fold in blueberries without overmixing.
  5. Divide batter evenly, filling muffin cups to 3/4 full.
  6. Bake for 22 minutes. Tops should be golden brown and toothpick should come out clean.
Makes 12-14 muffins.

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