Blueberry Almond Morning Muffins
 
Prep time
Cook time
Total time
 
Gluten free blueberry almond muffins sweetened with a mixture of brown and granulated sugar. Perfect for your morning wake up call.
Author:
Recipe type: Breakfast
Serves: 12-14
Ingredients
  • 2 eggs
  • ½ cup milk
  • ¼ cup lemon juice
  • 6 tablespoons butter, melted
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¾ teaspoon pure almond extract
  • ¾ cup gluten free oat flour
  • ⅓ cup sweet sorghum flour
  • 2 tablespoons almond flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 2 teaspoon ground flax
  • 2 teaspoons baking powder
  • ½ teaspoon baking powder
  • ½ teaspoon xanthan gum
  • ¾ teaspoon salt
  • 1 cup blueberries, washed and completely dried
Directions
  1. Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
  2. In a large mixing bowl, whisk eggs. Add milk, lemon juice, melted butter, granulated sugar, brown sugar, and almond extract. Whisk until sugar is dissolved.
  3. In a separate mixing bowl, sift together gluten free oat flour, sweet sorghum flour, almond flour, potato starch, tapoica starch, ground flax, baking powder, baking soda, xanthan gum, and salt.
  4. Add dry ingredients to wet and mix until combined. Lightly coat blueberries in 1 teaspoon of oat flour. Toss to coat. Gently mix blueberries into batter.
  5. Fill muffins ⅔ way full and bake at 350 for 20-23 minutes or until lightly browning and toothpick inserted into center of muffins comes out clean.
  6. Remove from oven and immediately cool on cooling racks, being careful not to burn fingers when removing muffins. Allow to cool for 5-10 minutes before serving.
  7. Store for up to 3 days in an airtight container or freeze for up to 3 months.*
Notes
*Defrost frozen muffins in the microwave at 50% power for 30-45 seconds. Eat warm.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-blueberry-almond-morning-muffins/