Prep Time: 5 minutes
Bake Time: ~ 30-35 minutes
½ cup oil
1/2 cup granulated sugar
1 teaspoon vanilla extract (gluten-free)
1 tbsp lemon zest (or zest from 1 lemon) - optional
1 and ¾ cups gluten free flour blend (we used Bob Mill’s 1 to 1 baking flour)- Set aside 1 tablespoon of flour for the blueberries.
½ teaspoon salt
2 teaspoons baking powder (gluten-free)
2 teaspoons ground HMS Blueberry Tea (use mortar and pestle or spice grinder).
½ cup milk (or dairy-free milk of choice)
1 and ½ cups fresh or frozen blueberries (we used frozen wild mini blueberries tossed in 1 tablespoon Bob Mill’s 1 to 1 baking flour to prevent the blueberries from sinking to the bottom of the muffin) If using frozen blueberries, do not unthaw! Keep frozen and pull at you need
Preheat the oven to 350°F (180°C). Grease muffin tin or line muffin tin with baking cup liners.
Mix Wet Ingredients
In a large mixing bowl, mix oil and sugar with an electric mixer.
Add eggs, one at a time, beating well after each addition.
Add vanilla and lemon zest and mix until combine.
Mix Dry Ingredients
In a separate mixing bowl, whisk the flour (reserve 1 tablespoon to mix with the blueberries), salt, baking powder and ground HMS Blueberry Tea option is using Earl Grey!
Add to dry ingredient to the wet mixture a little at a time and alternating with milk or dairy-free milk of choice. Do not overmix!
Gently mix in blueberries. (Reminder to toss 1 tablespoon of the gluten-free flour in with the blueberries as this prevents them from all floating down to the bottom of the muffin.) If using frozen blueberries, do not unthaw. Add the blueberries frozen right into the muffin mix.
Fill each paper liner about two thirds full. If you are like us and like a larger muffins then fill up closer to the top to make 9 instead of 12 muffins. However, they may take a little longer to bake.
Bake for 30-35 minutes, or until the center is set or the toothpick comes out clean.
Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
Store in a container for up to 3 days at room temperature or can be frozen up to 2 months.
These healthy blueberry muffins were made and tested with Bob Mills 1 to 1 gluten free baking flour and has not been tested with other kinds of flour mixes. Best to keep frozen until ready to use. Enjoy!