Blueberry muffins are a nice way to start out the morning – whether freshly baked or reheated the next day (for a few seconds in the microwave). They’re less than 145 calories each, but if you’d like to reduce the calories even more you may substitute unsweetened applesauce for half of the butter. If you’d like them sweeter, add an additional 1/4 cup of sugar. I’ve used coconut sugar, which accounts for the deeper color. If you choose to use white sugar, your muffins will come out a bit lighter.
To make a dairy free buttermilk for this recipe – measure 1/2 Tablespoon vinegar or lemon juice into 1/2 cup almond, soy, or coconut milk and stir. Allow to sit for approximately 10 minutes before adding to your liquid ingredients.
- GF flour mix - 2 cups
- baking powder - 2 teaspoons
- baking soda - 1 teaspoon
- sea salt - 1/4 teaspoon
- xanthan gum or guar gum - 1/2 teaspoon
- blueberries - 1 1/2 cups (fresh or frozen/defrosted)
- eggs - 2 or *1/2 cup egg replacement
- buttermilk - 1/2 cup
- butter, non-dairy butter, or coconut oil - 1/2 cup (gently melted)
- pure vanilla extract - 2 teaspoons
- coconut sugar (Sucanat, organic cane sugar or honey) - 3/4 cup
- lemon zest - 1/2 teaspoon (optional)
Preheat oven to 350 degrees Fahrenheit. Spray or grease a muffin tin.
Measure and whisk together the following dry ingredients in a large bowl: GF flour mix, baking powder, baking soda, xanthan gum, sea salt, and blueberries. Coat and separate the blueberries. If using frozen berries - defrost first and don't over mix or you'll wind up with purple muffins. :)
In a separate bowl measure and whip together the following ingredients: eggs, sugar, vanilla, buttermilk, butter and lemon zest.
Then add the liquid mixture to the dry and stir together gently until no dry bits remain. Spoon into the prepared muffin tin and bake for 15 - 20 minutes. Oven temperatures may vary so keep an eye on them. Mine took 17 minutes.
Cool briefly on a rack and tip upside to release the muffins. Makes 12.
* To make the egg replacement: Measure 2 Tablespoons white chia seeds or ground flax seeds into 6 Tablespoons hot water. Stir and allow to set until it forms a gel. Then add as you would the eggs.