Blueberry Muffins

Soft on the inside, golden on top, and filled with berries, it’s an easy bake designed so everyone at the table can feel included. A little everyday comfort - fresh from the oven.

Serves: 12 | Time: 45 minutes

Ingredients

• 1 cup buttermilk

• 3/4 cup sugar

• 1/3 cup neutral oil (avocado, canola, safflower, etc.)

• 1/4 cup unsweetened applesauce

• 1 egg

• 1 1/2 tsp vanilla

• 2 1/2 cups wheat-free flour blend, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cup fresh or frozen [1] blueberries

Instructions

1. Preheat oven to 375°.

2. Line a 12-muffin tin or use a silicone muffin tray.

3. If making milk-free, make buttermilk. [2] Set aside.

4. If making egg-free, make flax egg. [3] Set aside.

5. In a large bowl, mix together wet ingredients – buttermilk, sugar, oil, applesauce, egg, and vanilla.

6. In a small bowl, mix together dry ingredients – flour, baking powder, baking soda, and salt.

7. Add small bowl dry ingredients to the large bowl wet ingredients. Stir until just mixed.

8. Add blueberries. Fold in.

9. Spoon batter into prepared muffin tin.

10. Let the batter rest for 10 minutes.

11. Bake for 20-25 minutes. Use a toothpick to test when done (should come out clean).

12. Remove from muffins from tin and transfer to a cooling rack to fully cool.

13. Serve and enjoy!

Allergen Alterations

Milk-free: Make your own buttermilk by combining 1 cup unsweetened alternative milk and 1 Tbsp apple cider vinegar in a glass or small bowl.

Egg-free: Make flax egg by combining 1 Tbsp ground flaxseed and 3 Tbsp warm water or use an egg substitute, such as JUST Eggor Bob’s Red Mill Gluten Free Egg Replacer

Notes

[1] If using frozen blueberries, do not thaw and toss with 1 Tbsp of flour.

[2] See ‘Allergen Alterations’ section for how to make milk-free buttermilk, if needed.

[3] See ‘Allergen Alterations’ section for how to make flax egg, if needed.