Gluten and sugar free blueberry muffins

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I am loving blueberries at the moment! Especially when they are warmed up and gooey inside. My mum loves them too; I wanted to make us some blueberry muffins but I knew how bad for you standard breakfast muffins are. So, I came up with a healthy whole food recipe so that we could still enjoy blueberries muffins but without worrying about all of the sugar and bad fats in them!

One of the reasons why these yummy blueberry muffins are so good is that they are so simple to make (perfect for fellow spoonies out there) – you only need a few ingredients and prep time is only about 5 minutes!

These little gems are sweet, moist and very blueberry-y. They do have a slight scone like texture but if you’re a gluten free eater I’m sure you’re more than familiar with this little issue. I would recommend piling in as many blueberries as possible to maintain moisture. That’ll clear up the crumbly texture issue.

Makes 10 muffins.

Ingredients

1 1/2 cups gluten free self raising flour blend – I used Doves Farm
1 tsp baking soda
pinch of pink Himalayan salt
2 1/2 – 3 Tbsp honey
2 eggs
2 Tbsp coconut oil, melted
6 Tbsp sweetened almond milk
1 tsp vanilla extract
1/2 cup blueberries + more for topping

Method

Preheat oven to has mark 5 and lightly butter one/two muffin trays depending on how many your tray holds with non-dairy butter (I used soya spread).
In a mixing bowl combine the flour, baking soda, salt and mix.
To a measuring cup, add almond milk, vanilla, melted oil, honey and mix.
Add the dry ingredients to a food processor and slowly add the wet ingredients until combined. Then add the egg and mix.
Stir in the blueberries in a Tbs of the gluten free flour so they don’t sink to the bottom when baking. Then fold them in.
Divide batter evenly into the muffin tins – about ½ to ¾ full – and sprinkle with a few more blueberries.
Bake for 25-30 minutes or until the tops are golden brown and knife inserted comes out clean.
Let them cool for about half an hour, then remove from tin and serve warm. They are great with a dollop of dairy free coconut Ice cream :)

If you give them a try id love to hear what you thought of the recipe! X

5 Comments

    • spooniesophia August 16, 2014 / 9:57 pm

      Haha! Thanks Hayley! They were only cheapies :) xxx

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