Gluten Free and Dairy Free Blueberry Muffin

I absolutely love finding a recipe and changing it up.  Whether to fit my family's needs or just to have fun and get creative!  I recently came across a recipe for Blueberry Muffins and thought I could change it up and still have it be healthy and something my kids will want to eat.

Gluten Free and Dairy Free Blueberry Muffins
makes 12 muffins

Ingredients

1 3/4 cups gluten free flour.  I use this blend.
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup fresh or frozen blueberries
4 tablespoons unsalted butter, at room temperature.  I use Earth's Balance Vegan Butter
3/4 cup sugar
1/2 cup vanilla coconut milk yogurt
1 egg + 1 egg white at room temperature, beaten
1/2 cup rice milk
2 tablespoons freshly-squeezed lemon juice
Coarse sugar, for sprinkling
 

Directions

• Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
• In a medium-size bowl, place the flour, xanthan gum, baking powder, baking soda, and salt, and whisk to combine well. Transfer 1 tablespoon of the dry ingredients to a small bowl, add the blueberries and toss to coat the blueberries in the dry ingredients. Set both bowls aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the butter on medium-high speed until light and fluffy. Add the sugar, yogurt, egg and egg white, and beat until smooth. Add the bowl of dry ingredients to the bowl of the mixer, and beat until just combined. Add the rice milk and lemon juice, and beat until combined. Remove the bowl from the mixer, and add the blueberries and reserved dry ingredients in 3 parts, gently folding the blueberries into the batter after each addition until they are evenly distributed throughout. The batter will be thick.
• Divide the batter evenly between the 12 prepared muffin wells, and smooth the tops with wet fingers. Sprinkle the top of each cup of batter lightly with coarse sugar. Place in the center of the preheated oven and bake for 22 minutes or until a toothpick inserted in the center (and not in a blueberry) comes out clean. Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely

These muffins are light and slightly sweet with a tang of lemon.  Delicious!  I've packed them in the kids lunch box for their morning snack along with apples and a yogurt.  A filling, well rounded snack to keep their bellies full and happy!

Enjoy,

Alyssa