Gluten Free Blueberry Muffins

Name: Gluten Free Blueberry Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 serving
Ingredients: ½ cup arrowroot flour; ½ cup coconut flour; ½ teaspoon baking soda; ½ teaspoon sea salt; 1 Meyer lemon; 4 tablespoons unsalted butter; ½ cup honey; 6 large eggs; 12 ounces blueberries; ½ cup arrowroot flour; ½ cup hazelnut flour; ¼ cup sugar; ⅛ teaspoon sea salt; ⅛ teaspoon cinnamon; 4 tablespoons unsalted butter; ½ cup confectioner's sugar; 3-4 teaspoons milk

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
12
Calories
257 kcal
Course
Breakfast
Cuisine
American

Gluten Free Blueberry Muffins

Andrew Underwood

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Loaded with fresh blueberries these muffins have a moist, tender crumb and are absolutely irresistible!

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Ingredients

Servings

For the muffins

½ cup arrowroot flour
½ cup coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
1 Meyer lemon or regular, zested
4 tablespoons unsalted butter at room temperature
½ cup honey orange blossom is fine
6 large eggs
12 ounces blueberries

For the streusel

½ cup arrowroot flour
½ cup hazelnut flour (can substitute almond flour
¼ cup sugar or coconut sugar
⅛ teaspoon sea salt
⅛ teaspoon cinnamon
4 tablespoons unsalted butter at room temperature

For the glaze (optional)

½ cup confectioner's sugar
3-4 teaspoons milk or cream

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Instructions

Preheat oven to 350°. Arrange muffin liners in the muffin tin and spray with vegetable spray. Set aside.
In a medium bowl combine the arrowroot flour, coconut flour, baking soda, sea salt and lemon zest. Whisk to combine.
In a large bowl, with a hand mixer beat together the honey and butter until smooth. Add the eggs and mix until smooth. Add the dry ingredients and mix until just blended. Fold in the blueberries and let the batter rest for 5 minutes.
Meanwhile, make the streusel. Combine the arrowroot flour, hazelnut flour, sugar, sea salt, cinnamon and butter in a small bowl and use your fingers to work it together to form the crumble.
Divide the batter among the muffin tins and top with the streusel. Bake for 20-25 minutes or until golden brown and set. Let the muffins rest for 5 minutes in the pan. While muffins are cooling, make the (optional) glaze. Stir together the confectioner's sugar and cream until smooth. Drizzle the glaze over the cooled muffins and serve.

Notes

For mini muffins bake 10-14 minutes.These muffins freeze well - but if you're going to glaze them -- wait until they've thawed from the freezer, then add the glaze.

Nutrition Information

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Calories 257kcal (13%) Carbohydrates 37g (12%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 113mg (38%) Sodium 215mg (9%) Potassium 63mg (2%) Fiber 2g (8%) Sugar 23g (46%) Vitamin A 385IU (8%) Vitamin C 2.8mg (3%) Calcium 24mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 257 kcal

% Daily Value*

Calories	257kcal	13%
Carbohydrates	37g	12%
Protein	4g	8%
Fat	10g	15%
Saturated Fat	6g	30%
Cholesterol	113mg	38%
Sodium	215mg	9%
Potassium	63mg	1%
Fiber	2g	8%
Sugar	23g	46%
Vitamin A	385IU	8%
Vitamin C	2.8mg	3%
Calcium	24mg	2%
Iron	0.7mg	4%