It’s March Madness for college basketball in some circles and it’s #MuffinMadness when it comes to Driscoll’s Berries.
Driscoll’s Berries was very gracious to send me coupons for their berries and a Whole Foods gift card (!!) to make their gluten free blueberry muffins. Thank you!!
The original recipe is posted here: http://www.driscolls.com/recipes/view/6938/Gluten-Free-Blueberry-Muffins
It’s gluten free and looks glorious! I made my version dairy free as well and they came out super moist and delicious! I also cut a third of the sugar so they are perfect for breakfast but not overly sweet, just the way I like them. I hope you’ll make this great recipe too for your favorite gluten free and dairy free eater or yourself.
Disclosure of material connection: Driscoll’s Berries provided me with coupons and a gift card to purchase their product. All opinions expressed here are completely my own.
Enjoy with a spoonful of coconut oil or pumpkin seed butter on top!
**Muffins freeze very well!
- 2 cups Gluten free all-purpose flour (I use Bob’s red mill)
- 2 tsp baking powder
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1/4 cup coconut oil, melted
- 1/2 cup raw honey (local if possible)
- 2 large eggs
- 2 tsp. lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups Driscoll’s Blueberries
- Preheat oven to 375. Line muffin pan with paper liners or grease lightly with coconut oil.
- Mix together flour, baking powder, xanthan gum, and sea salt in a large bowl.
- In a small bowl, beat eggs then mix together with coconut oil, honey, lemon zest, and vanilla.
- Pour wet ingredients in with dry ingredients and mix to combine.
- Fold in blueberries.
- **Note batter will be relatively thick.
- Pour about 1/3 cup of batter in each muffin cup.
- Bake for 20 minutes until golden brown and toothpick comes out clean.
What is your favorite muffin flavor? I love blueberries in the spring and pumpkin raspberry in the fall.