GF Blueberry Muffins

By merehodge

I love to use fruit like bananas or applesauce to reduce the fat and raise the flavor of my
quick breads. This recipe makes approximately 16 muffins, depending on how full you
like to fill your muffin cups, so be sure to have more than one pan available for cooking.
If you choose to use muffin liners, it is helpful to lightly spray them with a gluten-free
cooking spray before you fill them, otherwise, be sure to spray the cups themselves.

Ingredients

• 1/3 cup granulated cane sugar
• 1/3 cup shortening, butter or dairy-free substitute
• 3 eggs, lightly beaten
• 1 tsp. gluten-free vanilla extract
• 2 mashed bananas or 3/4 cup natural applesauce
• 3/4 cup vanilla yogurt-
• (dairy or non-dairy like soy, rice or coconut)
• 1 1/2 cups Jules Gluten Free™ All Purpose Flour
• 1 1/2 tsp. baking soda
• 2 tsp. gluten-free baking powder
• Pinch of salt
• 3 Tbs. flaxseed meal
• 2 tsp. cinnamon
• 1 1/2 cup fresh or frozen blueberries
• 1/4 cup chopped pecans (optional)
• 1 tsp. grated lemon peel (optional)

Details

Servings 16

Preparation

Step 1

Preheat oven to 350 F (static) or 325 F (convection).
Sift together dry ingredients and set aside.
Cream shortening and sugar until light and fluffy. Add in the eggs and vanilla extract. Add
the mashed banana or applesauce and yogurt, then slowly add the dry ingredients, beating
until mixed through. Add optional ingredients and blueberries last, by folding into the batter,
so as not to damage the berries.
Pour into oiled or paper-lined muffin tins and bake for about 30 minutes, until the tops are
lightly browned.