(gluten-free) Blueberry Yogurt Muffins

I wanted to make blueberry muffins because yes, they are quintessential. But also because I'm in the middle of my 5-Food Challenge week and blueberries are being heavily played in my kitchen right now. I have about 5 bags of frozen organic wild blueberries in my freezer, so.

Blueberries are good for blood-sugar regulation AND they're practically the key to longevity alongside cacao and walnuts. 

Now I won't pretend that you're going to reap all of the health benefits of the lovely blueberry after baking them in a 375-degree oven, but I mean, sometimes a muffin is just a (quintessential) muffin. 

One of these cute little guys has a decent dose of protein (6g) and a punch of Omega-3's from the flaxseed meal. If you don't have flaxseed meal, you can try substituting almond flour (but I haven't actually tried that, so if you do, please leave a comment below and let me know how that worked out for you).

What I really love about these is how fluffy and moist they are (bleacchch I don't like the word "moist" but these muffins just ARE). 

See? Moist.

See? Moist.

This is another one of those magical recipes where you combine dry ingredients with wet ingredients and you're done. 

I made a double batch of these and keep them in the freezer for lunchboxes, because it makes my life easier and my kids get healthy muffins. 

This recipe comes from FurtherFood.com and is the brainchild of Lillian Zhao. 

ENJOY!

BLUEBERRY YOGURT MUFFINS

  • 1 cup gluten-free flour* (I used Bob's Red Mill, which does not include xanthan gum. You need to add about 1.5 tsp of xanthan gum per 1-cup of any gluten-free flour if it does not already contain it). 
  • 1/2 cup oats
  • 1/2 cup ground flax meal
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sweetener (I used ripe mashed banana but you can also try applesauce, coconut sugar, honey, etc)
  • 3 eggs
  • 1/2 cup coconut oil or ghee
  • 1 cup organic plain (unsweetened) yogurt (I like Trimona)
  • 1 tsp vanilla
  • 1.5 cups frozen wild blueberries

*Guess what? You can substitute whole-wheat flour, spelt flour, or almond flour if you don't want to use the GF-flour. (Note: whole-wheat and spelt are not gluten-free).

  1. Preheat oven to 375F.
  2. In a large bowl, combine dry ingredients (flour, oats, flax meal, baking soda, baking powder, salt, and sweetener if dry like coconut sugar).
  3. In another bowl, combine wet ingredients (sweetener if wet like banana, applesauce, honey, or syrup), eggs, oil/ghee, yogurt, and vanilla).
  4. Combine dry ingredients with wet.
  5. Fold in blueberries. (Make sure they are right out of the freezer so the color doesn't bleed!)
  6. Pour into lined muffin-tin.
  7. Bake for about 20-25 mins or until golden.