These gluten-free blueberry muffins are so easy to make! This recipe makes light and airy muffins that are loaded with delicious blueberries. If you can’t find fresh blueberries, use frozen or any berry will do.
Most flour is quite nutrient void due to processing, and gluten free flours are usually the worst. They can be made from corn, rice or tapioca, provide little nutrition and have a chalky unpleasant taste. I use a gluten free flour made from a combination of garbanzo bean flour, sweet potato flour, sorghum flour, fava bean flour and green banana flour. These flours are high in protein and resistant starch which is great for your gut health. The protein, fats and fibre keep you feeling fuller for longer and help balance your blood sugar.
I add ½ a cup of coconut sugar to these muffins. Kids need glucose for energy, focus and learning. Coconut sugar is a lot less processed than white sugar, or even brown sugar. As a results it retains more nutrients and is a good source of iron, zinc, calcium and potassium, along with some short-chain fatty acids like polyphenols and antioxidant. When combined with the high fibre flour, protein and good fats the release of glucose is slower thereby providing sustained energy and avoiding a sugar hit and crash. If you have not used coconut sugar before give it a try, it has a lovely toffee taste and can be substituted for regular sugar in the same quantities.
2 cups of gluten free flour, or spelt flour if you don’t need it gluten free
1 teaspoon of baking powder
A pinch of salt
1/2 a cup of good fats – choose from butter, macadamia nut oil or cold pressed sunflower seed oil
1/2 a cup of coconut sugar or rapadura
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk – your choice
2 cups blueberries – fresh or frozen
Preheat oven to 165 degrees C. Lightly grease 12 muffins cups or line them with cupcake cases.
Using electric beaters, beat sugar and fats until well combined.
Continue to beat on a medium low speed adding flour, baking powder and salt, alternating with the eggs, milk and vanilla – any order is fine.
Once it is all incorporated and come together into a glossy batter stir through the blueberries.
Distribute evenly into the muffin cups and bake for 15-20 mins – depends on the size of your muffins.
If you have a thermomix, simply put all of the ingredients, except the blueberries into the bowel and blend on speed 6 for 40 seconds. Then add the blueberries and continue as above.
These muffins freeze well and make great lunch box “treats”.