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The other day I posted about how great blueberries are and how much I LOVE them! Well, here is a recipe highlighting these little beauties and it is Gluten and Dairy free to boot!
I am using my Gluten Free flour blend and the results are just as good as with regular flour. My kids and husband didn’t even know the difference and scarfed them up! I hope you will agree when you bite into one of these yummy muffins that are bursting with flavor and blue gems!
I am enjoying baking with chia seeds which of course add tons of good nutrition. It is like magic to watch the liquid get absorbed by the chia and create a gel. The possibilities of chia are endless! The topping is my favorite with the toasted oats – I eat the bottom half first and then the top, saving the best for last!
Gluten Free Flour Blend:
1 1/2 c. sorghum flour
1 1/2 c. potato starch
1 c. quinoa flour or (1/2 quinoa flour and 1/2 c. quinoa flakes – for a different texture)
I have added into this recipe a little bit of Amaranth flour (source: Bob’s Red Mill). It is also a Gluten Free ingredient that actually is a seed like quinoa and not a grain. Here are some fun facts:
- Often referred to as a grain, it is actually the seed of a plant that was originally cultivated by the ancient Aztec people of Central America.
- It is high in protein, vitamin B5 iron, phosphorus, zinc, copper, and magnesium.
- It is a great source of protein, minerals, and vitamins which contribute to high energy levels, healthy cell growth, strong bones, an improved immune system, and proper muscle and nerve function.
- It is also 90% digestible which makes it a good food for those recovering from illness because the body will absorb most of its nutrients.
- It has a mild, sweet, and nutty flavor. Amaranth flour is also high in the essential amino acid lysine. Lysine is necessary for proper growth and development, and also helps form the amino acid carnitine, which helps convert fatty acids into energy.
- A 1/4-cup serving provides 2 percent of your daily needs for vitamin C, 4 percent of your daily needs for calcium and 12 percent of your daily needs for iron.
Enjoy these Gluten Free muffins and your weekend!
| The Best Blueberry Chia Streusel Muffins |
- 1 1/4 c. Gluten Free flour blend (recipe in post above)
- 1/4 c. amaranth flour
- 1/2 c. organic cane sugar
- 1/4 c. brown sugar
- 2 t. baking powder
- 1/2 t. cinnamon
- 1/4 t. kosher salt
- 1/3 c. water
- 1 T. chia seed
- 1 egg, beaten
- 1/4 c. unsweetened applesauce
- 2 T. canola oil
- 1/3 c. vanilla coconut milk
- 1 c. organic blueberries, rinsed
- Topping:
- 1/3 c. Gluten Free flour blend
- 1/3 c. gluten-free quick oats
- 2 T. brown sugar
- 1/2 t. cinnamon
- 2 T. Earth Balance
- Preheat the oven to 400 degrees and prep muffins pans with non stick spray or muffin liners.
- In a medium bowl – add GF flour blend, amaranth flour, cane sugar, brown sugar, baking powder, salt and cinnamon – whisk well to combine.
- In a small bowl mix 1/3 c. water with the chia seeds. Stir often to break up clumps. The chia will absorb the water creating a gel.
- In a small bowl add the egg, applesauce, canola oil, and coconut milk. Using a whisk mix well until egg is blended.
- Add the chia mixture to the wet ingredients and stir well.
- Pour the wet into the dry and mix with a whisk until there is no more flour streaks in the batter.
- Gently stir in blueberries with a wooden spoon.
- Distribute batter filling each muffin cup about 2/3 full.
- For the topping, in a small bowl add the GF flour blend, GF oats, brown sugar and cinnamon mixing well.
- Add the Earth Balance or butter and crumble with fingers until small clumps form. Top all the muffins with crumble topping.
- Bake for 18-20 min or until the top springs back when gently pressed and a tooth pick comes out clean.
This recipe works well both Gluten Free and regular. I have made it with White Whole Wheat Flour instead of the GF and amaranth flour. You can also substitute milk and butter for the coconut milk and Earth Balance if you don’t have the other.
4 comments… read them below or add one
Hi! Can these be made with whole wheat flour? If so, would the amount be the same? Thanks!
Dana – yes you can use whole wheat flour, I would suggest using WW Pastry flour or one that is finely milled. I really like Eagle Mills White Whole Wheat Flour, it gives you a perfect crumb for all your baked goods but is all-purpose. I hope you enjoy the muffins, blueberries are everywhere right now so make a double batch and freeze! Have a wonderful day! Chef Amy
These look delicious! May I ask if the egg is used primarily for binding or for leavening in this recipe? I don’t use eggs, so I will be replacing the egg with one of many alternatives depending on it’s purpose in the recipe.
Thanks!
Kiara, thanks for your question. The egg is used to help bind and add some moisture but you can substitute another egg relpacer or use a chia seed mixture to replace the egg. Let me know how it turns out for you, enjoy! Blueberries are still around in the stores so this is a perfect time to try this recipe! Chef Amy