Gluten Free Ultra Blueberry Muffins
Blueberry everything! These muffins use three different forms of blueberries and turn out so soft and fluffy!
Servings: 18 Muffins
Calories: 325kcal
Cost: $25
Equipment
- Electric mixer
- Muffin pan
Ingredients
- 1 1/2 Cups gluten free 1-1 flour mix
- 1 Cup blanched almond flour
- 1/4 Cup arrowroot starch
- 2 Tsp baking powder
- 1 Tsp salt
- 1/2 Cup white sugar
- 1 Cup canola oil
- 1 Cup SIMPLY DELISH Vanilla Instant pudding *pre-made with milk or milk substitute **can be substituted with sour cream
- 3 large eggs
- 2 Tsp blueberry extract
- 3/4 Cup blueberry juice
- 2 Cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350° Fahrenheit and line two 12-cup cupcake pans with paper liners, then set aside. In a large bowl, whisk together the sugar, oil, pudding, eggs, blueberry extract, and juice until smooth. In a separate bowl, whisk together the flour, almond flour, arrowroot, baking powder, and salt. Add the flour mixture to the liquid ingredients mix and beat until fully combined. (Here you can add some purple or blue food coloring to the batter to make the color of the blueberries POP even more!) Fold in your fresh/frozen blueberries.
- Scoop batter into prepared muffin pans (each should be about 3/4 full) and bake for 35 - 40 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let them cool completely before eating.