Blueberry Muffins

These blueberry muffins have been the perfect mid-morning pick-me-up this week, exactly when I’m craving a sweet treat. This recipe is based on FIXATE’s Blueberry Maple Muffins, but I tweaked it a little to make it gluten-free and also lower the intensity of the buttermilk. I upped the amount of maple a little, but to be honest, I can’t really taste it. But that’s ok. I’m just happy to be using a natural sweetener! Blueberry season is just around the corner in NY, so save this recipe for yourself to make (and freeze!) batches of yummy muffins come August!

 
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Prep Time: 10 minutes
Cook Time: 20 minutes
 Total Time: 30 minutes

Ingredients

Muffin liners
2 cups gluten-free all-purpose flour
2 tsp. xanthan gum
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. sea salt (or Himalayan salt)
1 tsp. ground cinnamon
2 large eggs, lightly beaten
1 cup pure maple syrup (for funsies, I’ve been getting Happy Jack’s Bourbon Maple Syrup at the CNY regional market)
3/4 cup low-fat (1%) buttermilk
¼ cup extra-virgin organic coconut oil, melted
1 tsp. pure vanilla extract
2 cups fresh blueberries

Instructions

  1. Preheat oven to 375° F.

  2. Prepare sixteen muffin cups by lining trays with muffin liners. Set aside.

  3. Combine flour, xanthan gum, baking powder, baking soda, salt, and cinnamon in a small bowl; mix well. Set aside.

  4. Combine eggs and maple syrup in a medium bowl; whisk to blend.

  5. Add buttermilk, oil, and extract; whisk to blend.

  6. Add flour mixture to egg mixture; mix until just blended.

  7. Gently fold in blueberries.

  8. With a spoon, evenly divide batter between prepared muffin cups, filling ¾ full (approx. ¼ cup).

  9. Bake for about 20 minutes, until tester inserted into the center comes out clean.

  10. Transfer muffins to rack; cool.

I meal prep these for the week, and since I find that blueberry muffins tend to go bad quickly, I freeze them! To do this, I spray foil muffin liners with ghee, so they come out easily after cooling. Then I individually wrap them in foil and stick them in the freezer. When I want to eat one, I unwrap the muffin and microwave it on a plate for about 20 seconds. Voila!

Makes 16 servings

Ultimate Portion Fix Containers: According to FIXATE, each muffin is 1 yellow & 1 tsp. I guess the blueberries are negligible and more counted as a carb, because there are wayy less than a purple container in each muffin. Now, my recipe is slightly tweaked from FIXATE, so it’s probably not officially a yellow container and a tsp. But that’s what I’m counting it as. Use your best judgment.