Recipe for Gluten-free, Dairy-free Blueberry Muffins

5 from 1 vote

Servings: muffins

*1 1/4 cups plus 1 teaspoon sugar I used turbinado sugar
*Finely grated zest of 1 lemon
*2 cups fresh blueberries I used frozen blueberries
*2 1/4 cups Silvana's Gluten-Free All-Purpose Flour recipe in the book and here
*1 tablespoon baking powder
*1 teaspoon salt
*2 large eggs at room temperature
*1/2 cup canola oil I used melted coconut oil instead
*1 cup Homemade Cashew or Almond Milk or store bought (I used homemade Almond Milk; you may use dairy milk if you like)
*2 teaspoons pure vanilla extract

1. In a small bowl, stir together 1/4 cup of the sugar and the lemon zest. Set aside.
2. Preheat the oven to 425°F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray (or line 12 muffin cups with paper liners).
3. In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
4. In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth. Add to the flour mixture and stir just until combined. Fold in the remaining blueberries. Pour the batter into the muffin cups until two-thirds full. Spoon about 1 teaspoon of the blueberry compote into each muffin batter center and, using a fork, swirl. Sprinkle generously with the lemon sugar. Bake until until a toothpick inserted into the center comes out clean, 16-18 minutes. Let cool on a rack before serving. (The muffins can be frozen in an airtight container for up to a month.)