Gluten free blueberry muffins topped with pecan crumble. The muffins are also dairy free and easy to make.
Dessi recently came up with this gluten free blueberry muffin recipe and it's really proper. The muffins are topped with a pecan and coconut crumble and baked until golden brown.
Not only are the blueberry muffins gluten free, but they are also dairy free and incredibly easy to make. We used a paleo baking flour mix from bob's red mill. but I also wrote the homemade recipe for that mix in the notes section under the recipe.
How To Make Gluten Free Blueberry Muffins
To make the muffins, add the paleo flour mix to a large bowl along with the baking soda, baking powder, lemon zest, and salt. Mix well and set aside.
Add the eggs to a large bow; and beat well with a hand mixer. Add the maple syrup, vanilla, lemon juice, extra virgin olive oil, and mix well. Combine the dry mix into the wet mix and stir well with a spatula.
Rinse the blueberries then toss them in some flour mix and add to the batter. The flour prevents the blueberries from sinking to the bottom.
Add the batter to a tin lined with muffin liners and top with the pecan and coconut crumble. Bake for 25 minutes until golden brown.
Check out more of Dessi's recipes:
Dessert, Snacks
10 minutes
25 minutes