Blueberry Muffins, Moist and Gluten Free

For the past few years, Michael and I have been living mainly gluten free.  I will admit, the switch was not as easy as one might think it could be.

So many of the gluten free recipes I had tried in the past, left me dissatisfied with the results.  I had always loved the texture and flavor of whole wheat flour, and nothing else would really measure up for me.

When I finally  let go of wheat and all of its relatives (faro, Emmerer, and Kamut), I was astounded at the difference in my level of physical health and well-being.  But I was still a bit uninspired by the grain free baking choices that were available.

After a couple of years of experimentation, as well as getting some great recipes from my gluten free daughter, I am much more satisfied with the results when I bake these days.

I now know that one must combine several different types of flour to get a good texture, moist and not dry,  while still making sure the dough or batter will stick together.

So here is one of my favorite recipes that meets all of these criteria, while also being naturally low in sugar (yes the blueberries contain some sugar) and DELICIOUS.  I hope you will enjoy it as much as we have.

Moist and Gluten Free Blueberry Muffins Recipe

Ingredients:

3/4 cup solid cold-pressed coconut oil

1/2 cup plus 1 tablespoon Xylitol (if you like muffins on the sweeter side, use 1 cup)  Here is a link to a company that sells real birch xylitol, made in the USA.  I feel it is greatly superior to corn xylitol, which is mostly made in China.  http://www.wholeandnatural.com/health-garden-real-birch-xylitol-1-lb/

Blueberry Muffins 3

3 pasture raised chicken eggs

Blueberry Muffins 2

1/4 cup water mixed with 1/4 cup live cultured organic yogurt or nut milk

1/4 teaspoon unrefined sea salt

2 teaspoons aluminum free baking powder

1 tablespoon ground flaxseed

1-1/4 cups almond flour

Blueberry Muffins 4

1/2 cup coconut flour

2 to 3 drops allspice essential oil

2 cups blueberries

Blueberry Muffins 6

Prepare a  muffin pan.  Line the muffin cups with paper liners, or lightly coat with coconut oil.

Preheat oven to 325 degrees.  (I cook mine in a solar oven, which normally only reaches 275 or 300 degrees.  In this case you will need to cook them longer).

In a medium size mixing bowl, combine coconut oil, xylitol, and eggs.  Whip or stir vigorously until well blended.

Add eggs.  Beat them into the batter one at a time.

Add nut milk or yogurt/water mix.  Stir well until blended.

Add salt and baking soda.  Mix well.

Add flours.  Mix well after each addition.

Add allspice essential oil and mix well.

Add blueberries, and stir gently until well blended.

Cook in heated oven until a toothpick inserted in the center of the muffin comes out clean.  After 15 minutes, check frequently so that muffins do not over cook and dry out.

Remove muffins from the oven when done.  Allow them to cool for a few minutes, then invert the pan on a plate.

Serve them hot or wait until they cool.  At our house, they don’t last long!

 

 

 


Leave a Reply