Post-Workout Gluten Free Blueberry Muffin
Equipment
- electric mixer
- oven
- muffin pan
Ingredients
- 2 cups gluten free all purpose flour Pamela's brand
- 1/4 tsp sea salt
- 1/2 tsp ceylon cinnamon
- 1/4 tsp almond extract
- 2 tsps vanilla extract
- 1/4 cup butter
- 1/4 cup coconut sugar
- 2 whole eggs room temperature
- 1/2 cup half & half for buttermilk
- 1 cup frozen blueberries
- 1 tbsp white vinegar for buttermilk
- 1/4 cup unsweetened applesauce
Instructions
- PREP: Preheat the oven to 425F; line muffin pan with paper baking liners and set aside.
- DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside. In another bowl, toss the washed berries with 1 tablespoon of flour.
- Make the buttermilk by combining the 1/2 cup half & half with 1 tbsp white vinegar.
- MAKE: In the bowl of an electric mixer, beat the butter for 1 minute. Then, add the coconut sugar, apple sauce and cream together for roughly 1-2 minutes or until the mixture is light and fluffy. Stop and scrape down the sides. With the mixer on the stir setting, add the eggs one at a time and waiting until each is mixed in well before adding the next. Add the vanilla and almond extract. Add half of the prepared flour mixture, followed by all the buttermilk mixture, and then finally the remaining flour until it is well blended, but make sure you don’t over mix. Fold the floured berries into the batter until *just combined* Over mixing will result is a blue/green muffin once they’re baked.
- BAKE: Divide the batter into the prepared muffin pan. Place the muffin pan in the oven and immediately drop the oven temperature to 375ºF. Bake the muffins for 26-32 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.
Notes
These gluten free blueberry muffins are the perfect on-the-go post-workout treat that contains the necessary macronutrients to support recovery after a workout!
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