Moist and flavorful blueberry muffins, taste just like grandma used to make.
Blueberry muffins have always been my favorite kind of muffin. Maybe it’s because I grew up in the land of blueberries, where everyone could go for a short walk and find wild blueberries in their backyard. Or maybe, it’s because they’re just plain awesome.
I love experimenting with gluten free baking, mainly for the challenge. It’s not always easy to get things to turn out the way you want. Over the years, I’ve had baked goods turn out rock hard and inedible, muffins that didn’t rise, and breads that crumbled immediately. One good thing about crumbly bread, is that you can blend it up into breadcrumbs for other recipes without wasting anything. And the rock hard food could be used as a paperweight or a dog toy, I think.
I love all purpose gluten free flour. It makes life easier, not having to combine five different flours, which adds more time and ingredients to the recipe. Nobody wants to do more work than necessary. I tried a couple different brands for this recipe and they turned fine each time. The bananas act as a binder too, to help hold things together.
Hope you enjoy these muffins! I accidentally made a smiley face muffin in the picture below (bottom left), or maybe food comes to life when my back is turned…
- 2 ½ cups Gluten Free All Purpose Flour
- ½ cup Coconut Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 2 Eggs
- 2 ripe Bananas
- ¾ cup Almond Milk or Coconut Milk
- ½ cup Sunflower Oil
- 2 tsp Vanilla
- 1 cup Blueberries
Mix all dry ingredients in a bowl. Then combine the bananas, milk, oil and vanilla in a blender or food processor and blend until smooth. Add the eggs and pulse a few times until mixed in.
Add the wet ingredients to the dry, then mix. Fold in the blueberries. Divide evenly among 12 muffin liners. The batter should come right to the top.
Bake in 350°F oven for 25-30 minutes or until toothpick comes out clean.