Blueberry Muffins (Gluten Free, Vegan & Refined Sugar Free)

I  made these muffins a couple of weeks and I was blown away by how good they turned out. Never in my year of baking gluten free & vegan have I gotten such amazing rise out of a muffin! Gluten free and vegan muffins tend to be a little more dense, but not these muffins! These fabulous blueberries rise just like regular old muffins!

Want to know the very best part of these muffins? The streusel topping. I love crumble toppings on just about anything - I love apple crumbles, I love sweet potato casseroles with crumble on top and I especially love muffins with a little crumble on top! The streusel on these muffins does not disappoint and adds just the right amount of sweetness to this yummy snack. You can find the original recipe on Fork & Bean HERE.

Lemon Poppyseed Muffins (vegan & gluten free)

I originally had a different recipe planned for today, but I did some shuffling because I couldn't wait to share this recipe! Many gluten free recipes result in a slightly sandy end product. So, if we're talking muffins, a gluten free muffin will be a little bit more grainy than a regular muffin. Not my favorite thing about gluten free things! But! I am proud to say that these muffins are not sandy or grainy at all! I love that these muffins are free of dairy, eggs, gluten and refined sugar but still produce a great result!

You can see the original recipe HERE. I adjusted the recipe quite a bit - I switched the almond flour for sunflower seed flour (did you know that was a thing? I sure didn't but it works so well!). I added xanthum gum. It wasn't in the original recipe at all but I think the xanthum plays a big role in the texture of the muffin so I added it! And last, I used the zest and juice from 2 lemons instead of 1! And I might even increase it to 3 next time I make these! I like a strong lemon flavor and while these muffins turned out so good, I think yet another lemon will make them even better! Okay, on to the recipe!

Spiced Oatmeal Muffins

I have been making muffins weekly lately & I have loved having them as snacks in the mornings! These were so good and very fall! Although I will probably hold off making these again until October/November they were still so tasty to have! I found the recipe on Five Heart Home & you can find it HERE.

The Bean made these with me and I was so happy to have my stylish little side kick baking with me!

She sported my chef hat with a little bow and a darling apron that we found on sale at Target! 

Orange Cranberry Muffins

These muffins are long gone in my house, but I still think of them often because they were delicious! I'm hoping to make them again soon! I got the recipe from Little Sweet Baker - you can find it HERE.

In a medium mixing bowl, combine 1/2 cup of vegetable oil, 1 1/4 cups of granulated sugar, 2 eggs, 1/2 cup of milk, the zest from one orange, 1 teaspoon of vanilla extract and 1/4 cup of freshly squeezed orange juice.

Lemon Poppy Seed Muffins

I made these muffins a couple of weeks ago and just haven't had free space in my blogging schedule to share the recipe with you! I go through weeks where I feel like I'm scrambling for content and others where I feel like I'm overloaded on content. And lately, I've just had so much to blog about! This recipe was delicious and so perfect to pack as a snack in my lunch! I got the recipe from A Kitchen Addiction, you find it HERE.

In a small mixing bowl, combine 3 cups of all-purpose flour, 1 cup of sugar, 2 tablespoons of poppy seeds, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda and a half teaspoon of salt.

Apple Crumble Muffins

I know these are called muffins, but they really are just like cake. These apple crumble muffins are so good, I have been enjoying them as snacks all week!

 The recipe is from a cookbook called Cooking with Love - The Best Recipes from Montreal's Finest Cooks. My batch made 23 muffins but you might be able to stretch it to make 24.

Blueberry Oatmeal Muffins

My family went blueberry picking two and a half weeks ago and we are still enjoying blueberry treats. I have two blueberry recipes to share this week - These muffins & a yummy pie! The pie recipe will be up tomorrow!

Start by stirring together 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, 3/4 cup of rolled oats and 1/2 cup of brown sugar in a medium sized mixing bowl.

Add in 1 egg, 1 cup of milk and 1/4 cup of melted butter without stirring between each ingredient. Once all the wet ingredients have been added stir the batter together until it is just combined - it's important to not over mix these muffins. Fold in 3/4 cup of fresh or frozen blueberries.

Fill a muffin tin with batter, filling each cup to be 3/4 of the way full. Bake the muffins for 20 minutes at 375 degrees Fahrenheit.

BLUEBERRY OATMEAL MUFFINS
ingredients
1 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup rolled oats
1/2 cup brown sugar
1 egg
1 cup milk
1/4 cup butter, melted
3/4 cup blueberries (fresh or frozen)

directions
1. Mix flour, baking powder, salt, cinnamon, rolled oats and brown sugar together in a medium sized mixing bowl.
2. Add in egg, milk and melted butter without stirring between each added ingredient. Once all of the wet ingredients have been added stir the batter together until just combined. *Do not over mix!
3. Fold in blueberries.
4. Using a spoon fill a muffin tin with batter - filling the cups to be 3/4 of the way full of batter. Bake the muffins for 20 minutes at 375 degrees Fahrenheit.

See you tomorrow with another blueberry treat!