Gluten Free Blueberry Zucchini Muffins Recipes
GLUTEN FREE BLUEBERRY ZUCCHINI MUFFINS
These Gluten-free Blueberry Zucchini Muffins, with their moist and tender texture, are bursting with plump blueberries and have the bonus of a sweet and crunchy streusel topping
Provided by My Island Bistro Kitchen
Categories Muffins
Number Of Ingredients 28
Steps:
- Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.
- Preheat oven to 475°F.
- Prepare 12-14 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
- Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Refrigerate until needed.
- Whisk the flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Make a well in the center of the dry ingredients. Set aside.
- In separate medium-sized bowl, or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, and zucchini.
- Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in blueberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.
- Spoon batter into prepared muffin cups, filling each cup a good three-quarters full. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20-23 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.
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