Gluten Free Blueberry Orange Muffins Recipes

GLUTEN FREE BLUEBERRY MUFFINS

Steps:

• Combine dry ingredients, stir well
• Combine wet ingredients in a magic bullet and blend well
• *If using a non-dairy milk add 2 Tablespoons raw apple cider vinegar
• Make a hole in the middle of the dry ingredients and add the wet ingredients
• Stir until all is moistened. texture resemble a thick batter
• Add blueberries and gently stir to combine
• Put in muffin cups, I use a large scoop to fill muffin cups, pat down into cup
• Place extra blueberries on top of batter in muffin cups, push down a little
• Preheat oven to 400
• Reduce to 350
• Bake about 30 minutes until lightly browned and firm to touch
• Allow to cool 10 minutes before serving or moving to a baking rack to cool

PALEO GLUTEN FREE ORANGE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 325°F. and grease or line muffin tin.
• Combine dry ingredients and orange zest in a large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients, then fold in blueberries.
• Using a large ice cream or cookie scoop, fill muffin cups 3/4 cup.
• Bake for 20-25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.
• Note: It's important to use fresh blueberries. Frozen berries tend to be too wet, and add too much moisture to the batter

GLUTEN FREE VEGAN BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
• In small bowl, coat blueberries with 1 tablespoon flour. Set aside.
• Sift together remaining flour, almond flour, baking powder, baking soda and salt.
• In large mixing bowl, mix together coconut sugar, coconut milk, orange juice, oil, maple syrup, orange zest and vanilla extract.
• Add flour mixture and stir until combined. Fold in blueberries. Divide batter in prepared muffin tin.
• Bake muffins 18-20 minutes, until golden brown and center is set. Place muffins on cooling rack to cool completely. Store in airtight container.

GLUTEN FREE ORANGE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine butter, sugar, orange juice, and eggs. Beat well.
• In a small bowl combine rice flours, cornstarch, baking powder, and salt.
• Stir half of flour mixture into butter mixture. Stir just until combined and stir in milk.
• Stir just until combined and then stir in the remaining flour mixture.
• Fold in blueberries.
• Line a muffin pan with liners or grease muffin pan well.
• Divide batter between 12 muffins cups filling each cup about 2/3 full.
• Bake for 18-20 minutes.
• Cool on wire rack for about 30 minutes.
• Combine glaze ingredients and stir until smooth. Drizzle over muffins.
• Serve and enjoy!

GLUTEN FREE BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 350 degrees. Line a muffin tin with 18 paper muffin/cupcake liners and set aside.
• Measure out 1 tablespoons of the cake mix and set aside. Place the remaining cake mix and the sugar, ¾ cup orange juice, melted butter, eggs, and vanilla in a large bowl. Beat on medium low speed. Until combined.
• Toss the blueberries with the reserved dry cake mix. Fold blueberries into the batter. Scoop into lined muffin tins.
• Place in the oven and bake for 19-22 minutes or until done. Cool 20 minutes. Then glaze.
• Whisk together the powdered sugar and the 2 tablespoons of orange juice.
• Drizzle over muffins.
• Serve and enjoy!

SKINNY BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400° F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
• In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
• Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
• *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm™ frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine almond flour and baking soda in a large bowl.
• Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.