A few years ago my health went spiraling down. I had multiple doctors appointments per week for months trying to figure out the cause of things. I can get more into the story, but to keep it short and on to why you are here....I had to change my diet to control the majority of the symptoms. I cut out sugar and gluten from my diet. Most people think this would be hard, but for me, I had to. I had to do it for a higher quality of life rather than being bedridden. As the years have passed, I played around with what types of sugar I could add back into my diet and one that I have had the most success with is coconut sugar! So, this recipe below can be made with good old all purpose flour and cane sugar, or modify it with gluten free flour and coconut sugar. It's a 1:1 switch for both.
Recipe found at the bottom of the post.
For the flour, I like to use Krusteaz all purpose Gluten Free flour. It already has all that you need including the xanthan gum. I use Simple Truth organic coconut sugar for my sugar. I mixed the dry ingredients together, and in a separate bowl I mixed the eggs and yogurt. The recipe calls for plain yogurt. I love using greek yogurt! I usually do plain or find one I can do with vanilla flavoring. This is the secret to getting the most moist gluten free muffin!
For the butter, I like to melt it in a shallow dish instead of a bowl so it will cool down quicker...especially since I always forget to do it first! So, here's a note to melt the butter first and then start making the rest of the dough. It'll be cooled down by the time you need to add it.
For the blueberries, I also mix them with the tablespoon of gluten free flour prior to adding them into the complete mixture.
Once everything is combined, don't be alarmed by its thickness. This is not like a cheap box mix of blueberry muffins that pours out of the bowl. I usually use a spoon to fill up the prepared muffin tins, or at times, I just wet my hands a little bit and dig right in!
I fill the muffin tins pretty high, they don't rise much so filling them to the top or over is perfect.
I cook them for about 23ish minutes in my oven, once a knife comes out clean. I love eating them warm! Be sure to try them before they cool down. This recipe makes 18 muffins for me, so I have some left over that sit on my counter for a few days. I put them under a glass dome to keep them fresh. I warm them up from there. I say a few days...but really, with 4 people in our family, these barely last two days :) I can have 3 without even realizing it! To warm them up the next day, I just throw them in the microwave for about 15 seconds. My husband loves to put butter on his, but I think they are perfect the way they are! Besides...there's already 8 tablespoons for butter already in there :)
Here's my recipe card, or you can see the typed version below:
Ingredients:3 Cups plus 1 Tablespoon of all purpose gluten free flour
1 Cup coconut sugar (or sugar of choice)
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 C plain yogurt (I prefer organic Greek yogurt)
2 large eggs
8 Tablespoons melted and cooled butter
1 1/2 Cups of blueberries
Directions:
Pre-heat oven to 375 degrees Fahrenheit
Whisk 3 cups of flour, sugar, baking powder, baking soda and salt together in a large bowl.
In separate bowl, whisk yogurt and eggs together until smooth.
Combine yogurt mixture with flour mixture.
Add butter (missed that in the recipe card above! oops!) and stir.
Toss blueberries in 1 tablespoon of flour. Add to batter, carefully folding it in.
Divide batter into oiled muffin tins, heaping full!
Bake for about 20-25 minutes or until you place a knife in the center and it comes out clean.
Wait to cool for 10 minutes in pan. Take out and enjoy!
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