Very moist and full of berries, here’s my favorite go-to muffin recipe. Great for tweaking with different kinds of fruit, olive oil, yogurt, sugar, extracts, zest, and so on. And it’s a good thing, because if you’re reading this, you’re probably a recipe tweaker.
I used a sorghum flour bread blend, but use whatever is handy. Here’s to tweaks!
Equally delicious for breakfast or dessert, these gluten free muffins are perfect for any occasion. Vary the flavor by using different fruit, yogurt, spices, etc. Extra muffins can be stored frozen to defrost as needed. For 14 big bakery-style muffins, fill cups mostly to the top.
- 2.5 cups gluten free flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon guar gum
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Pinch of freshly grated nutmeg
- 2 eggs, lightly beaten (see this post for egg sub)
- 1/2 cup yogurt (Greek or coconut)
- 1/2 cup olive oil
- 1/2 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 2 cups blueberries
Preheat oven to 350 degrees.
Combine flour, sugar, baking powder, guar gum, baking soda, salt, and nutmeg in a large bowl. Stir to mix ingredients well.
In a separate bowl, combine eggs, yogurt, oil, applesauce, and vanilla extract.
Add liquid ingredients to dry ingredients and stir well. Fold in blueberries.
No yogurt? Sub soured milk - dairy, hemp, or coconut. To sour milk, pour 1/2 tablespoon of apple cider vinegar (or 1 tablespoon lemon juice) into a measuring cup and add milk to measure 1/2 cup.