Gluten-Free Blueberry Chocolate Chip Muffins

It has been an exciting month in the B. house! The past four weeks, Chase and I have been fostering this sweet girl, Duchess:

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She is loving, energetic, and totally lives up to her name. This (3 year old) pup has been keeping us on our toes! We found her through Proverbs 12:10 Animal Rescue. This is a wonderful group of people who volunteer and foster animals that have been lost, abused, or abandoned. If you are looking to rescue a dog or cat, I highly recommend checking them out (click here). Yesterday, we made the adoption official!

Despite all of her energy, Miss Duchess is no match for a rainy Sunday like the one we have had today in Middle Tennessee. She has taken to napping in her bed all day long. I, on the other hand, have taken to the kitchen.

When I was little, Sunday meant a special breakfast. Sunday meant waking up to the scent of cinnamon rolls, pancakes, waffles, and muffins wafting up the stairs. As I reminisced of these wonderful sites and smells earlier today, I knew what I had to do: make muffins ASAP.

The Apple & Amanda- Gluten-Free Blueberry Chocolate Chip Muffins

The Apple & Amanda- Gluten-Free Blueberry Chocolate Chip Muffins

This recipe is quick and easy to mix together, pop in the muffin tin, and bake. For the flour, I have used two different pre-made blends: King Arthur’s Gluten-Free All-Purpose Baking Mix and 1-2-3 Gluten Free Multi-Purpose Flour Mix. Both worked great in this recipe. If you are using a blend that already has xathan gum, just leave it out. These come out firm on the outside, but soft inside. With a rich blend of chocolate and fruit flavor, these muffins are definitely dessert-worthy.


Gluten-Free Blueberry Chocolate Chip Muffins
Recipe adapted from The Wilderness Wife’s Basic Muffin Recipe
Makes 12 muffins

Dry Ingredients:
2 cups Gluten-Free Multi-Purpose Flour Blend (like King Arthur’s Gluten-Free All-Purpose Baking Mix, or your own homemade mix)
1/2 cup Granulated Sugar
1/2 cup Brown Sugar, Packed*
2 tsp Baking Powder
1/2 tsp salt
1/2 tsp Xanthan Gum (Leave out if using a mix that contains xanthan gum already)
1/2 cup Dried Blueberries
1/2 cup Semi-Sweet Chocolate Chips

Wet Ingredients:
1 egg
3/4 cup + 2 tbsp milk (I used skim milk)
1/4 cup + 2 tbsp canola oil
1 tsp vanilla extract
1 tbsp apple cider vinegar

1. Preheat oven to 375F degrees. Grease or line a standard size muffin tin.
2. In a bowl, mix together dry ingredients until thoroughly incorporated. *Note: If you do not have brown sugar, you can use 1/2 cup granulated sugar
3. In a separate bowl, lightly beat the egg. Mix together egg, milk, canola oil, vanilla extract, and apple cider vinegar.
4. Mix wet ingredients into the dry ingredients, mixing until well combined.
5. Fill muffin tins about 3/4 full of mixture.
6. Bake for 25 minutes, or until golden brown and toothpick inserted into the middle of the muffin comes out clean.
7. Allow to cool about 10-15 minutes before serving. Enjoy!

The Stats:
Per 1 Muffin: 282 calories, 49 g carbohydrate, 8 g fat, 3 g protein, 0 g fiber

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