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