At our house, muffins go with every meal! So many variations and delicious options. I was looking for muffin options to go dairy, gluten and soy free because, let’s face it- who wants to make separate meals for everyone in the house. I started with my go to recipe that I have made for my kids since they were babies where I had substituted wheat and oat flour for white flour and cut the sugar down. Then, I set to work making these blueberry muffins so I could eat them too! I have discovered a little trick in my gluten free baking that also adds huge health benefits… Chia Seeds! Read more about what Chia Seeds are really about in a future post.
Makes 6 muffins
Two eggs beaten
¼ cup coconut milk
1 Tbsp Chia Seeds
¼ tsp salt
¼ cup sugar
¾ cup almond flour
¼ cup gluten free baking flour
1 Tbsp baking powder.
Add ½ cup wild blueberries (may want more berries if using large berries- fresh or frozen) fold into batter.
Spoon into muffin cups with paper liners or parchment paper.
Bake at 385* for 20 minutes or until tops are very light brown and still springy but not mushy.
Coconut milk- always try to find the ones with the least ingredients (preferably just coconut milk and water) My go to brand is Thai Kitchen. You can find this in the Asian aisle of your grocery store. The can version also has guar gum in it, a stabilizer. They do sell a carton version, also on the shelf that is only coconut milk and water.
Chia Seeds- I’ve tried a lot of different brands of Chia seeds. Most recently Ancient Grains has been my favorite. Chia seeds can be found usually in the Asian aisle of your grocery or in the baking aisle. Don’t forget to store these in the fridge once opened.
Almond flour- Make sure to buy the blanched almond flour for these baking recipes. You can make this yourself in your food processor- blanched means that the almonds no longer have the skins on them. I have tried quite a few brands and they are all fairly similar. Recently I am using Natures Eats.
Gluten free flour- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I don’t always buy gluten free flour- it is primarily rice flour and I really can’t tolerate a ton of it. A lot of the time I will substitute more almond flour or my oat flour made from Old Fashioned Oats which is really just oats I have run through the food processor.
Blueberries- Wyman’s Wild Blueberries from Maine are a staple in our freezer! Great in baking, smoothies, or by themselves as frozen treats
Baking powder- Rumford Baking Powder. Has never let me down and is gluten free.
Muffin wrappers – Hands down, the best muffin papers ever are Paper Chef parchment cups. When I’m out as you see here, I cut up my parchment paper and use that as muffin wrappers.