Gluten Free Blueberry Muffins - Christine Avanti
Packed with blueberries and a touch of lemon zest, these gluten free blueberry muffins are so delicious that your kids won’t even know they’re gluten-free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christineavanti.com.
Ingredients
- 1 ½ cups gluten free flour ((I use cup for cup gluten free flour) )
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup white sugar
- ⅓ cup coconut oil (melted)
- ½ cup apple sauce
- 1 egg (( vegans can use egg replacer according to package directions) )
- ½ cup vegan buttermilk ((or any plant milk with 1 teaspoon lemon juice))
- 1 ½ cups fresh blueberries
- lemon zest
- ½ cup white sugar
- ⅓ cup gluten free flour
- ¼ cup vegetable spread or butter (cold)
- 1 ½ tsp ground cinnamon
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