Blueberry Vanilla Muffins {gluten-free}

Who doesn’t love blueberries?  In July we loaded up the kids and went blueberry picking.  It didn’t last long. 

The kids were hot and the thrill wore off faster than I would have liked.  But we did come away with 15lbs of blueberries when it was all said and done.

We ate some fresh, others we froze in anticipation for use in other recipes like smoothies, oatmeal, and muffins!

One of my favorite muffin recipes I am sharing with you today, blueberry vanilla muffins.  Blueberries are good for so many reasons.  Yes, they taste good and generally are a kid (and hubby) favorite.

Did you also know they are packed full of anti-oxidants and micro-nutrients?  They contain vitamin C, vitamin K, manganese, and don’t forget the fiber!  

Blueberries are often over sprayed with pesticides so look for organic berries or low spray berries. And if you can’t find those then enjoy what you can get in moderation.    

Double or triple the recipe and store some in your freezer or fridge for an easy on the go breakfast for those busy got to get to school or work days.  Simply re-heat in a warm (250 degree) oven for 10-12 minutes while you are getting ready in the morning.  Or pack a frozen muffin in a lunch box for a lunch time treat (the muffin should be completely thawed by the time you or your child sits down to lunch).  

Ingredients:

• 2 cups gluten-free all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon gelatin granules* 
• 1 egg
• 3/4 cup milk
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1 cup blueberries

Instructions:

1. Preheat oven to 400.
2. In a large bowl combine the dry ingredients mixing to combine.
3. In a medium bowl combine the wet ingredients and whisk together.
4. Pour the wet ingredients into the dry and mix until just combined.
5. Gently fold in blueberries.
6. Bake at 400 for 18-20 minutes or until done. 

*Gelatin is a natural food source, helps aid digestion, and great for joint health.  The purpose for gelatin in this recipe is to lessen any crumble gluten-free baked goods seem to have.  Don’t have gelatin on hand?  Substitute xanthan gum in it’s place.  

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Katie Baldridge

Katie is a military wife and mother of 4 with 1 on the way. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at SimpleFoody.org. Join Katie and the Simple Foody Community on Facebook for encouragement on your journey to healthier living.

Latest posts by Katie Baldridge (see all)

• Frugal Side Dishes {sauteed cabbage} - November 19, 2013
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• Blueberry Vanilla Muffins {gluten-free} - September 29, 2013