Recipe Time: Gluten-Free Greek Yogurt Blueberry Muffins
Since I’ve become gluten-free due to intolerance issues I have been on the search for the perfect blueberry muffin. Much like Goldilocks, I kept running into issues like this muffin is too dry, this one is too hard or this one is too sweet. I was looking for a blueberry muffin that wasn’t loaded down with sugar, was gluten-free and used greek yogurt to increase the protein amount. This past weekend this girl found her blueberry muffin recipe that was just right!
This recipe was adapted from The Dish On Healthy which you can find here. Instead of using Bob’s Red Mill Gluten-Free flour I went with the Pillsbury one I have on hand. I typically like to use my own homemade blend, but I didn’t have any pre-made and didn’t have the time at the moment to whip some up. I also substituted the coconut sugar with Truvia’s baking blend as I was trying to limit the amount of sugar in these muffins.
The mixture will come out thicker than you’re used to, but, don’t fret, they come out delicious! You can mix these babies by hand or with a mixer. Personally, I will use any excuse to use my Kitchenaid mixer so I think you know what I did. After 30 minutes in the oven they looked delicious and chockful of delicious bloobs. I think the hardest part I have with baking is waiting for everything to cool down because I wanted to start devouring those babies as soon as I popped them out of the oven.
They had a nice golden and crispy texture on top while the inside was moist and delicious. What I love about these muffins is because it isn’t loaded down with sugar you can really taste the sweetness of the blueberries and enjoy nature’s sugar.
Gluten-Free Greek Yogurt Blueberry Muffins
Servings: 12 good-sized muffins
- 2-1/2 cups of gluten-free flour
- 1.5 cups of fresh blueberries (you can add more if you like, but I found this to be plenty)
- 1 cup 0% fat free greek yogurt (You could easily make these with a full-fat greek yogurt as well)
- 2 large eggs
- 1/2 cup and 1/8 cup and two 2 tsp Truvia Baking Blend (conversion chart is also on the pack of the packaging for your convenience)
- 2/3 cup coconut oil (or any oil of your choice, but the healthier the better)
- 2/3 cup almond or coconut milk
- 1 tbsp of pure vanilla extract
- 1 tsp of baking powder (gluten-free)
- 1/2 tsp of Himalayan pink salt or sea salt
- Preheat your oven to 375 F and place your paper holders into your muffin tin. You can try greasing them, but I had a hard time getting the muffins out even with the grease.
- In a medium sized bowl, whisk together the flour, himalayan salt and the gluten-free baking powder.
- In a large bowl (or the bowl you’ll use with your mixer) add the sugar, yogurt, milk, eggs, vanilla and mix well. I just used my mixer for this, but you can do all the mixing necessary for this recipe by hand as well.
- Start pouring the dry ingredients into your wet ingredients bit by bit as you mix them all together.
- Fold, do not mix, the blueberries into the tasty mixture. Simply go from one side of the bowl while scooping under and folding the mixture on itself. This video is specifically for egg whites, but it’s personally the method I use for all my folding.
- Start filling up those muffin cups until all the batter is gone. I baked these for about 30 minutes and they were just perfect. A little golden on top and moist all the way through! As always, insert a toothpick to see if you come back with any batter. If you do stick those babies back in for a few more minutes.
- Let them cool. I know it’s tempting to dig right in, but they’re worth the wait. I promise!
Note: I accidentally left mine a bit uncovered so they dried out overnight, but 20 seconds in the microwave and they were delish! Enjoy!