Gluten Free Blueberry Zucchini Muffins Recipes

BLUEBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

GLUTEN FREE BLUEBERRY ZUCCHINI MUFFINS

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.

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F with a rack in the center.
• Line two 12-count muffin tins with liners. Lightly spray with the cooking spray.
• Whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt in a medium bowl.
• Combine the yogurt, honey and oil in a stand mixer fitted with the paddle attachment. Mix together then add the eggs, almond and vanilla extracts and mix until combined. With the machine running on low speed, slowly add the flour mixture and beat just until incorporated and you no longer see any dry bits.
• Gently stir the 2 cups blueberries into the batter with a silicone spatula, making sure you don't break any and you don't overwork the batter.
• Using a large ice cream or cookie scoop, scoop the batter into the muffin tins, filling each cup about 3/4 of the way up. Place on the center oven rack and bake for 13 minutes.
• Remove the tins from the oven, top each muffin with 3 to 4 of the remaining blueberries then return them to the oven, making sure you rotate the tins. Bake until the muffins are puffed, golden brown and set, about 5 minutes. They will still look slightly wet but will continue to cook as they sit. Be sure not to over bake them or they get very dry and crumbly.
• Let cool slightly in the tins and then carefully remove and let cool completely on a cooling rack.

ZUCCHINI LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease or line the cups of a standard-size, 12-cup muffin tin. Set aside.
• In a large bowl, stir together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.
• Add the wet ingredients to the dry and stir until ALMOST combined. Add the lemon zest and blueberries and stir gently until incorporated and just until the dough is combined. Don't overstir or your muffins could end up being tough!
• Divide batter between muffin tins.
• Bake for about 30 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.
• Meanwhile, mix together the glaze. Into a small bowl, sift the powdered sugar. Add the lemon juice and stir with a whisk until a thick glaze forms. It should be a bit thicker than glue. (But don't worry, it will taste much better than that!)
• Remove muffins from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer muffins to a wire cookie rack placed over paper towels to catch glaze drips.
• At this point you have a couple of choices. You can drizzle on the glaze now, knowing that some of it might melt into the warm muffins rather than stay on the top. Or you can wait until they've cooled, then drizzle the glaze on so that it stays on the top. Both methods result in delicious muffins, so it's up to you!
• Allow the glaze to solidify, another few minutes.
• Devour!

GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.