Gluten-free Blueberry Muffins made with fresh or frozen berries are a perfect way to enjoy summer fruit all year long.
I got my new Washington drivers license yesterday. The last four licenses I have had from three different states have been nice….with actual, real-life decent photos. My good photo streak is over, folks. In the recesses of my mind, I recall my past Washington license photos were horrid as well. I don’t way to cast aspersions on the WA DMV, but if I were standing in front of a height chart holding a black sign, it wouldn’t look too much different than my new ID. So many other states take a photo including shoulders. Not Washington, oh no, they frame your cheeks and jowls in the entire photo space. I hate close-ups!!!
My rant is over, so it must be muffin time. Actually, I think I just missed blueberry season. Everyone is stopped on the sides of the road picking blackberries. We enjoyed a blackberry crisp just last week. However, in season or not, blueberries are always a great option because they freeze so well.
- 2½ cups all-purpose gluten-free flour mix
- 1 Tbsp gluten-free baking powder
- ½ tsp salt
- ¼ tsp xanthan gum
- ¼ tsp cinnamon
- ¾ cup coconut palm sugar
- ½ cup grape seed oil
- ½ cup almond milk
- 3 eggs
- 1 tsp vanilla extract
- 2 cups fresh or frozen blueberries
- raw sugar for top
- Whisk together the dry ingredients and sugar.
- Add oil, almond milk, eggs and vanilla.
- Fold in the blueberries.
- Divide the batter evenly between 12 lined muffin cups.
- Top with raw sugar.
- Bake at 375 degrees for 18 minutes.
- Let cool on a wire rack.