Gluten Free Blueberry Muffins, No Sugar Added

Gluten Free Blueberry Muffins, No Sugar Added

By Thrive Life · 12 servings

40m prep time
18m cook time
Blueberry muffins are a staple in the muffin world. Thrive blueberries are perfect for this gluten free muffin recipe because they rehydrate in the batter and won't bleed. Great warm with a pat of butter! by Nancy Barter
Vegetarians Gluten-free Diets Dairy-free Diets Kid-Friendly Recipes Make-Ahead Recipes Breakfast Snacks
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Ingredients

  • 2 1/3 c` THRIVE Gluten Free Flour
  • 1 Tbsp Baking Powder
  • 1/2 tsp Iodized Salt
  • 1/4 tsp Ground Cinnamon
  • 3/4 c Coconut Sugar
  • 1/2 c Butter, unsalted, melted and cooled
  • 6 oz Dairy Free Yogurt - Plain or Vanilla
  • 6 Tbsp THRIVE Scrambled Egg Mix - reconstituted in 1/2 c butter + 1 TB water
  • 1 tsp Pure Vanilla Powder
  • 2 c THRIVE Blueberries
  • 1/2 c THRIVE Blueberries - rehydrated for garnishing tops

Directions

  1. Whisk flour, baking powder, salt and cinnamon in a bowl.
  2. In the bowl of a stand mixer, beat together the coconut sugar, melted butter, yogurt, eggs and vanilla powder until smooth.
  3. Gently add flour mixture to wet ingredients.
  4. Mix on low for about 1 minute until batter is smooth and no lumps remain.
  5. Batter will be thick and sticky.
  6. Fold in freeze dried blueberries.
  7. Cover bowl with plastic wrap and let batter rest for 30 min.
  8. While batter is resting, heat oven to 375 degrees F. and adjust rack to the center of the oven.
  9. Spray a 12 cup muffin tin with cooking spray, or use paper liners.
  10. After 30 minutes, scoop batter evenly into 12 cups.
  11. Dip your fingers in water to smooth out tops of muffins.
  12. Sprinkle rehydrated blueberries on top of each muffin evenly.
  13. Bake for 16-20 minutes until tops are golden and toothpick inserted in the center comes out clean.
  14. Cool on a wire rack.
  15. Eat warm with a pat of butter in the center, or freeze in a ziploc bag for later.

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