Two of my brother-in-law’s younger brothers are staying with me this month. They are from Washington and came to help Colton with work and just hang out in Asheville for the summer. They’re staying with me because I have two bathrooms (which is amazing!) and because with a new baby, my sister and B-I-L thought it would be easier this way. Which it is. And its great because they’re awesome kids and we’ve been having a blast already. One of them is celiac, so I have been filling my house with gluten-free goodness. This morning I whipped up these muffins for their snacks at work. They actually came out quite good. I under baked them a little, so the centers were a little mushy. But they still tasted great!
2 cups gluten-free all-purpose flour (I used 1/4 of coconut, rice, almond, and sorghum flour)
1/2 cup sugar
2 teaspoons baking powder (I only had baking soda and they came out ok)
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled (I used 1/2 cup softened coconut oil)
1/2 cup coconut milk
2 large eggs
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups Blueberries (I had bought fresh organic blueberries and froze them, so that’s what I used)
- Pre heat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
- Stir together flour, sugar, baking powder, and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
- Divide batter evenly between muffin cups, filling each about three-fourths full.
- Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.