Mama J’s Gluten Free Blueberry Muffins
Looking for a gluten free snack, dessert, or breakfast? Our gluten free blueberry muffin recipe is just for you! Enjoy a tasty recipe that is compatible with all your allergy needs.
Ingredients
- 1 cup Coconut Milk
- 1 tbsp Apple Cider Vinegar
- 3/4 cup Xylitol
- 1/2 – 3/4 cup Coconut Sugar
- 1/4 cup Applesauce
- 2 tsp Vanilla Extract
- 2 cup Gluten Free Flour Blend
- 1 tsp Xanthan Gum
- 1 tsp Baking Soda
- 1/2 tsp Pink Himalayan Salt
- 6 oz Container Fresh Organic Blueberries
Instructions
- Preheat the oven to 375 degrees
- Measure out the coconut milk and add the apple cider vinegar and mix in well in a small bowl. Let this mixture sit for 10 minutes.
- Mix all the dry ingredients, gluten free flour, xanthan gum, baking soda, pink himalayan salt, xylitol and coconut sugar in a medium sized bowl.
- Add the wet ingredients, avocado oil, applesauce, vanilla extract, and coconut milk and apple cider vinegar mixture to the dry ingredients.
- Last, add in the fresh blueberries and gently fold into the batter. Load a muffin pan with muffin baking cups. Use a spoon and add the batter to each cup filling about 3/4 full. Bake 25-28 minutes at 375 degrees until done
- Cool and enjoy!
Notes
