Buttery Lemon Blueberry Muffins – Gluten-Free, Sugar-Free & Vegan

This is a guest post written by Tessa The Domestic Diva.

My quest for a blueberry muffin reminiscent of my younger days has been a long one.  And no wonder.  The muffins of my youth came in a box, had a crumbly topping, were all refined flour and sugar, and of course filled with lots of allergens! The blueberries even came in a can?!

I wanted to recreate that idea and taste, but make it SO much healthier and allergy-friendly.

Moist, buttery (even without the butter!), tender, and bursting with fresh blueberry flavor, these muffins are a throwback to those unhealthy muffins of my past.  Now it is your turn to test them out and tell me what you think!!

 

Buttery Lemon Blueberry Muffins – Gluten, Sugar Free & Vegan

Serves: 9

Ingredients:

  • 1 cup non-dairy milk
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1/2 cup (scant) light olive oil, melted coconut oil, grapeseed oil, etc, I used light olive oil (which is much different than extra virgin olive oil!)
  • 1/4 cup xylitol (or any granulated sugar)
  • 2 tablespoons honey or coconut nectar
  • 1/4 teaspoon liquid vanilla stevia ( I like Nu Naturals and Sweet Leaf)
  • 2 tablespoons chia meal, or 3T flax meal (I am sure 1 egg would work here too, although I have not tested the recipe with one)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon lemon extract or 1T lemon zest
  • ¾ teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon guar gum
  • 1/2 cup brown rice flour (I used superfine)
  • 1/4 cup sorghum flour
  • 1/4 cup teff flour
  • 1/4 cup tapioca
  • 1/4 cup potato starch
  • 2 cup frozen or fresh blueberries (or to taste)

Instructions:

1.      Preheat oven to 350 degrees
2.      Grease a muffin tin, or line with muffin paper
3.      Place milk and vinegar in a mixing bowl and let it set 2-3 minutes to curdle the milk.
4.      Mix in the oil, all sweeteners, and the chia meal.
5.      With the mixer running on low, sprinkle in the baking soda, baking powder, and the salt.
6.      With the mixer still running, continue adding all the flours and guar gum.
7.      Gently fold in the blueberries.
8.      Pour the batter into individual muffin cups, greased or lined with liners
9.      Bake for 18-22 minutes until tops are just set.

A note on the sweeteners:  I originally was trying to replace 3/4 cup cane sugar.  I tried to avoid the drawbacks of any one sweetener by combining three, but you could simplify if you’d like.  3/4 cup granulated sugar, period.  As a general rule, I do not like to replace more than half of the sweetener in a recipe with stevia.  Palm sugar would work here too, but it’s dark color will make these muffins darker too!

LUNCHBOX TIP: Don’t forget to make extras of these gems to wrap individually for a quick lunchbox filler.
SEASONAL TIP Although I created these muffins for my blueberry bounty, any favorite berry would work here!

Do you have any fond memories of a particular food growing up that you wouldn’t touch with a 10 foot pole today?

Tessa is mom to three children with varying food allergies.  With a focus on real, whole foods, she is constantly striving to prepare delicious foods that push the bounds of healthy while still remaining allergy-friendly.  You can find her at Tessa The Domestic Diva.

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