Gluten-Free Blueberry Muffins Delicious and Easy Recipe

Ingredients

• 1.5 cups gluten-free all-purpose flour
• 0.5 cups almond flour
• 0.5 cups coconut sugar
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cups unsweetened applesauce
• 0.25 cups almond milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1.5 cups fresh or frozen blueberries
• 1 zest lemon

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
2. In a large bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the applesauce, almond milk, eggs, vanilla extract, and lemon zest until smooth.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle raw sugar on top of each muffin for a sweet crust.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.