Gluten Free Blueberry Muffins
After the holidays I have been BUZZING with sugar! As much as I always enjoy a little something sweet during the day or after the kids go to sleep, I went totally overboard for the past two months.
I am getting back to my whole-food nutrient packed meals and snacks. Something I was really good at keeping up with before my babies were born and am determined to make stick now with littles!
The goal I made is to come up with a meal plan that still allows me to have my sweets but trading in the white sugar, gluten filled goodies with things that are LOADED with superfood - nutrient dense ingredients!
Back to experimenting in the kitchen, I have the added challenge of making the food toddler approved... Because I for sure cannot be making a dozen different things.
Well these blueberry muffins were loved by all in the house and by my dad, who by the way usually will comment when things taste “TOO healthy”.
These have been my afternoon snack this week and the treat my boys get after their lunch!
For this original test batch I used whole milk in the recipe. You can probably easily replace with Almond milk and the consistency would be the same. But I have yet to try it out! Once I do I will have to report back.
Also you may notice that I use grapeseed oil instead of vegetable oil. You could totally replace with vegetable if that is all you have. You could also use something like walnut oil and I am pretty sure it would come out good too. I just always have grapeseed oil around because I like it for cooking and baking. Although olive oil is always in my pantry as well, grapeseed oil has virtually no flavor so it is great when you want to keep the flavor your dish intact. There are also some good health benefits associated with it too, just a side note, it is higher in Omega 6s something we do get a lot in our typical American diet. Eventually I will do a detailed article on why I am obsessed with grapeseed! In the meantime you can research for yourself and decide if it is something you want to try. Tip, always splurge and get a good quality- with ANY oil you buy!
Okay- enough chatter and on to the baking!
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Gluten Free Blueberry Muffins
½ cup rolled oats (read label to make sure GF!)
1 cup Gluten Free Flour
¼ cup flax meal
1 ½ tsp baking powder
½ tsp baking soda
⅓ cup grapeseed oil
¾ cup coconut sugar
½ cup milk*
1 tbsp vanilla extract
Pinch of salt
1 pint (or 6oz) blueberries
Preheat oven to 400 degrees
Combine sugar, eggs and oil
Mix in dry ingredients (oats, gluten free flour and flax meal, baking soda, baking powder)
Add in milk and vanilla extract
Use more milk if still feels a little too dry (add one tablespoon at a time)
Fold in blueberries
Optional: Top each of the muffin with a light sprinkle of coconut sugar
*milk: for this recipe i used whole milk, i have not tried it yet with an alternative milk, though I am sure the consistency will still be the same and muffin will stay moist.