Gluten-Free Blueberry Muffins

These blueberry muffins are high in protein and rich in fiber. Because they are gluten free, egg and dairy free, these healthy muffins accommodate most diets. I hope you will enjoy these scrumptious muffins


½ cup organic gluten-free flax seed
1 ¼ cup water
½ cup gluten-free buckwheat flour
½ cup gluten-free almond flour or coconut flour
1 cup all purpose gluten-free flour (I used Grandpa’s Kitchen flour blend)
1 tsp. organic gluten-free ground cinnamon
½ tsp. sea salt
2 tsp. gluten-free aluminum-free baking powder
1 medium size organic carrot, coarsely grated
1 tsp. freshly minced ginger (optional)
1 Tbsp. freshly squeezed lemon juice
1 tsp. pure vanilla
½ cup pure maple syrup or agave nectar (if you like more sweetness you can add a splash more)
½ cup extra virgin olive oil or melted coconut oil
2 cups fresh or frozen organic blueberries (if using frozen add them frozen) I prefer to use wild frozen blueberries they are smaller and sweeter


Preheat oven to 375 F and line a muffin pan with parchment paper cups
Combine water and flax in a medium size bowl and set aside for 45 minutes
In a large bowl mix all the dry ingredients
Add grated carrot, ginger, lemon juice, vanilla and oil into the flax mix and stir well
Add wet ingredients to dry and mix with a spatula until all the ingredients are combined. Do not over mix. Gently stir in the blueberries
Spoon out batter into parchment muffin cups and bake for 40 minutes or until a toothpick inserted in the middle of the muffin comes out clean. If you don’t have parchment muffin cups, grease the muffin pan well

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