Gluten-free Wild Blueberry Muffins
These are hands-down the best gluten free blueberry muffins. Quick to whip up, free of any refined sugars and full of wild blueberries, this is a great breakfast to grab on the go.
- 1 cup GF baking flour blend I use Bob's Red Mill
- 2 tsp baking powder
- 2 eggs
- 1/4 cup milk
- 1/4 cup apple sauce
- 2 tbsp butter
- 2 tsp vanilla
- 1/3 cup natural maple syrup
- 1 cup wild blueberries you can buy them frozen
- coconut oil for greasing muffin tin
Preheat oven to 400 degrees
In a small bowl, mix together the flour and baking powder.
In a large mixing bowl, whisk together the eggs, milk, apple sauce, butter, vanilla and maple syrup. Add in the dry ingredients, and mix with a spatula until just combined. Gently fold in the wild blueberries.
Grease a muffin tin with coconut oil. Fill the cups 3/4 full. (Makes 9 muffins). Bake in the oven for 20-25 minutes.
To check doneness, insert a toothpick in the center of the muffins. If it comes out clean, it is done.
Let the muffins cool for 10 minutes before removing from the tins. Place on a cooling rack for an additional 10 minutes. Store in an airtight container.
These muffins are great freshly baked, but are even better the next day once they've settled.
Store in an airtight container for up to 4 days.
You can also freeze them for 2-3 weeks.