I’ve got a delicious gluten free blueberry & chocolate muffin recipe for you! This recipe is moist, delicious and such a treat as a dessert or paired with your favorite cup of hot coffee, yum!
½ cup oil of choice (or dairy-free butter, room temperature)
¾ cup granulated sugar
1/2 cup of semi-sweet chocolate morsels
1 teaspoon of vanilla extract
Zest from one small lemon
1 3/4 cups of gluten free flour blend
½ teaspoon salt
2 teaspoons gluten free baking powder
½ cup dairy-free milk
1 ½ cups fresh blueberries
1. Preheat oven to to 350°F (180°C). Line a muffin tin with papers!
Grab a large mixing bowl, mix the oil and sugar.
Add your eggs one at a time, make sure it’s mixed well.
Add vanilla and lemon zest and mix.
Slowly add the the flour, salt and then baking powder.
Add the dairy free milk.
Finally, add the blueberries & chocolate, add batter to muffin papers and bake as directed.
Bake for 30-35 minutes, or until the center is baked through, I check by poking a small tooth pick in the center of one!
Remove from the oven and let cool for 10 minutes.
Store in a container for up to 3-4 days at room temperature or in your fridge if you like it colder.