Posted by Melissa Kinghttps://mywholefoodlife.com/2014/01/26/gluten-free-blueberry-muffins/

Gluten Free Blueberry Muffins

Prep Time 10 min Cook Time PT10-12M Serves 12 standard muffins or 6 jumbo muffins     adjust servings

Super moist muffins bursting with blueberries.

Ingredients

  • 2 cups gluten free oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1-2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/3 cup unsweetened applesauce
  • 2 T coconut oil
  • 2 flax eggs (I used flax egg replacements)
  • 1 heaping cup blueberries

Instructions

  1. Preheat oven to 350.
  2. Mix all dry ingredients in one bowl .
  3. Mix wet in another.
  4. Add wet to dry.
  5. Mix until combined
  6. Fold in the blueberries.
  7. Spoon batter into lined muffin tins .
  8. Bake for about 10-12 minutes or until a toothpick comes out clean.
  9. Wait until muffins are completely cooled before removing form pans.

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Recipe Notes

If making jumbo muffins, adjust the cook time to about 12-14 minutes. These muffins should be stored in the fridge. They should last about 2 weeks that way. You can also freeze them for longer storage.

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