Gluten-Free Moist Blueberry Muffin
When I first learned about my daughter’s food sensitivity. I decided I would start to bake more often to save on cost and to be healthier. Then, I know what I am putting in my daughter’s food or what she is eating. It might require more time in the kitchen but for a better health, it is worth it. I decided to start with making breakfast items. In the past, I had baked some items from cheesecakes to brownies, so it shouldn’t be too difficult. First, I looked at some recipes for something simple like a loaf of bread, pancakes, banana bread, etc. I thought I would start with something simple like the gluten-free blueberry muffin. Now, it is summer time we are getting lots of blueberries. Berries would be great it tastes great and kids love berries. I wanted the muffins to be moist, not dry or crumbly. This recipe I tried had applesauce, and butter, coconut oil which really helped with the moisture level.
Ingredient:
3 cup gluten-free flour
1 tbsp baking powder
1 tsp salt
1 tsp baking soda
3/4 cup sugar
7 tbsp coconut oil(liquid form)
3 large eggs (room temperature) or vegan eggs
1/2 cup unsweetened applesauce
2 tsp vanilla extract
2/3 cup fresh blueberries
1/4 cup butter
Instruction:
- Pre-heat oven 350 degrees. Spray muffin tray with oil.
- In a bowl, mix together gluten-free flour, baking powder, salt, and baking soda. Put aside for later.
- In another bowl, mix well together with a beater or electric mixture. Mix together coconut oil, eggs, applesauce, vanilla. Mix well.
- Add in blueberries. Mix in the batter.
- Use an ice cream scoop to scoop batter into 12 muffin tins. Bake until golden brown. Bake for 25 minutes.
- Let the muffin cool. Once cool. Remove from muffin tin.
I gave a some to my son, he loved it. Who can refuse fresh out of the oven fresh blueberry muffin.
