Can you make gluten free blueberry muffins with almond flour

What’s the difference between wild blueberries and highbush blueberries?

November is National Diabetes Month and I can’t think of a better fruit tocelebrate with than highbush blueberries!Now, don’t let the term “highbush” confuse you. Highbush blueberries arethe same blueberries you always see in your produce section and in yourfreezer section.You may also see wild blueberries in your freezer section. They are typicallyonly sold frozen in the U.S. and are much smaller than highbush blueberries.All my recipes, including this one for zucchini blueberry muffins, utilizeconventionally-grown blueberries, otherwise known as highbush blueberries.

Lemon Blueberry Zucchini Muffins

If you wanted to add a bit of lemon zest you could add that into the toppingmix. OR fold it in with your fruit instead or in addition to.Time needed: 20 minutes.Zucchini Blueberry Muffins 1. PreparePreheat oven to 400 degrees F. Melt butter for batter and set aside. Tossblueberries in just a bit of flour so they are coated and prevent them fromsinking to the bottom. Shred zucchini over a few paper towels, then fold them over and gently patdown to remove all of the excess water. You’ll add this at the end. Combine all dry ingredients for batter in a large bowl (leave your brown sugartopping mixture to use for later). Then add milk, butter and egg. Once mixed well gently fold in your shredded zucchini and whole blueberries. If you want to add the streusel topping combine ingredients for that well in abowl. Cut in cold butter to create a crumble texture. Grease muffin pan or use paper liners. Fill 3/4 of the way with batter.Sprinkle topping on top of a few or all of them, gently pat down. 2. BakeNow bake for 18-20 minutes, check after 18. With a toothpick inserted removewhen it comes out mostly clean with crumbs attached. Then remove muffin tin soyou don’t over-bake them. Take out of pan and put on cooling rack.And here they are!! Of course you could add 1/2 cup of crushed nuts inside aswell if you’d like. 1/4 cup dried cranberries is kinda’ nice too.

What gluten free flour is best for muffins?

Bob’s Red Mill Gluten Free Baking Flour is what my friend who has celiacdisease swears by. Remember that cook time may change a bit if this is used.

How to avoid blueberries sinking in muffins

The key to not having your blueberries sink to the bottom is don’t mix theminto your batter before you pour the batter into your pan. If you are making acake, spread half the batter in the bottom of your pan, then top with half ofthe fresh or frozen blueberries you are using. Carefully spread the remainingbatter over the blueberries. Finally, sprinkle the rest of the blueberriesover the top.For cupcakes or muffins, you can fill the muffin cups two-thirds full withbatter, then dot the tops with blueberries. They will distribute themselves asthey bake. Now, my gluten free zucchini blueberry muffins are a bit differentsince we’re using flours that are a bit more dense. In this recipe, we mixour blueberries into the batter before we add them to the muffin tin.

Can you make gluten free blueberry muffins with almond flour?

Yes. These muffins are made with a mix of almond flour, regular gluten freeflour and rolled oats. Make sure you use rolled oats that are certified glutenfree! Some oats are processed with regular gluten flour and are not glutenfree.


Gluten free Blueberry Oat Muffins are a perfect breakfast or snack. These arequick and easy to make and freeze well.* * ** * *

Can I freeze these gluten free muffins?

Yes! I love to freeze these muffins in a freezer safe container to have themfor later. You can make two batches and freeze one or freeze half of these.It makes life so much easier when I don’t have time to bake to have muffins inthe freezer for breakfast or snacks. I like to freeze them individually so Ican pull out one at a time. This works great for when I need something to putin lunches also.”

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