BLUEBERRY MUFFINS
Delicious Blueberry Muffins (Gluten-free, Dairy-free, or Regular) Substitutes at the bottom of the post.
- 1 ¾ cup gluten-free all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup of coconut oil
- ¾ cup white fine berry sugar
- ½ cup almond milk
- 1 teaspoon vanilla
- 2 eggs
- 1 ½ cups of fresh blueberries
Preheat your oven to 425°F / 220°C (this is correct, do not fret)
You can spray a muffin pan with non-stick spray, although I prefer to use cupcake liners.
Start by measuring and add your flour, cinnamon, baking soda, and salt in a bowl and whisk together until well combined.
In a large mixing bowl, beat for 2 minutes the coconut oil and sugar until creamy.
Add the milk, vanilla, and eggs and blend together.
Mix the wet and dry ingredients together until well combined. This is a very thick muffin batter, trust me not to add extra liquid – that is how it should be.
Sprinkle a little flour on top of the blueberries, about 1 to 1½ teaspoon should be enough and mix until well coated and discard the excess flour.
As the dough is already rather firm, be careful not to overdo the flour here.
Stir the flour-covered blueberries through the dough mixture.
Use an ice cream scoop with batter and fill each muffin cavity or cupcake liner to the top.
I made large muffins, and it worked perfectly well, as it is exactly 8 ice cream scoops of batter.
Bake at 425°F / 220°C for 5 minutes ONLY.
Lower the temperature to 350°F / 175°C and bake for another 18 minutes.
Turn off the oven and leave the muffins for 5 more minutes in the oven.
The muffins should be done and cooked through when a toothpick inserted comes out clean.
Now you have a wonderful crisp crunchy outside and soft and berry-licious inside.
You should have one as soon as possible (once slightly cooled down, not to burn your mouth) with a cup of coffee and enjoy it as fresh as possible.
It does store well but the next day the crunchiness will be gone, but still super delicious.
Recipe courtesy of noshtastic
Notes for Substitutes:
Regular flour instead of Gluten-free
Butter instead of coconut oil
White sugar, also called table sugar, granulated sugar instead of white fine berry sugar
Regular milk instead of almond milk
Recipe and photo: Esme Slabs
