My favorite frozen fruit is the blueberry. I could add those sweet little orbs to any and all baked goods or eat them straight from the freezer bag. They don’t seem to lose anything by freezing, though, of course, they do tend to leak blue into everything. When I needed a quick brunch snack the other day, I reached for the blueberries and made these delicious gluten-free, dairy-free blueberry muffins.
Normally, I don’t use any cane sugar at all, but I wanted a little crunch on these babies, so I sprinkled turbinado sugar over them before they baked. It made them lighter than if I’d put on a streusal topping. My guests and sons thought they were just right.
Of course, if you aren’t worried about food allergies and stuff, there will be notes in the recipe that tell you how to make these muffins the “regular” way. I wouldn’t want any of you to feel left out!
- 2½ cups all-purpose gluten-free flour mix
- ½ tsp xanthan gum
- 1 Tbsp gluten-free baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon
- ¾ cup coconut palm sugar
- ½ cup grape seed oil (or vegetable oil)
- ½ cup almond milk
- 3 eggs
- 1 tsp vanilla
- 2 cups frozen blueberries
- 2 Tbsp turbinado sugar for topping
- Whisk dry ingredients together in a mixing bowl.
- Stir in sugar, oil, almond milk, eggs and vanilla.
- Fold in blueberries.
- Distribute muffin batter into 12 regular sized muffin tins with liners or well greased.
- Sprinkle with turbinado sugar
- Bake for 18 minutes in a preheated 375 degree oven.
- Cool on a wire rack.