Baking isn’t my forte, but I still like bakery worthy desserts that fit my gluten-free needs without using crazy amounts of refined sugar to compensate for flavor. I use coconut palm sugar often and find that it works well with this recipe, but keep in mind, it’s still sugar (fructose) and this is a once a week treat, not an every day thing for me. Coconut palm sugar is a natural sweetener made from the sap of the coconut plant. It contains more nutrients then nutritionally void white sugar and contains a fiber called inulin, which has been shown to slow glucose absorption (which may explain coconut palm sugars lower glycemic index). My family enjoys the combination of citrus and blueberry, making these a treat not just for me, but for everyone. We skip the frosting and call them “dessert muffins” as these are a little too sweet to start your day off with.
You can switch out the blueberries for raspberries for a delicious twist or pour into mini bunt cake pans or into a loaf pan for to mix it up!
Makes approx.12 muffins
Ingredients:
1 1/2 cups Arrowhead or Bob’s Red Mill gluten-free baking flour mix
1/2 tsp. of baking powder
1/4 tsp. of salt
¾ cup fresh blueberries
zest and juice of of 2 lemons
1 cup organic coconut palm sugar
12 T. of grass-fed butter, softened
3 organic eggs
Instructions:
Preheat oven to 325°F. Line muffin pan with tins or spray with coconut oil.
Sift the gluten free flour, baking powder and salt into a bowl and set aside.
Combine the lemon juice and zest and coconut palm sugar in a small bowl. moist and yellow. Mix well, set aside.
Beat butter on medium speed until creamy and smooth, for about 1 or 2 minutes. Add the lemon coconut sugar mixture and mix until light and fluffy (about 3 minutes). Add the eggs one at a time and mix for about 1 minute after each addition. Reduce the mixer speed to low. Add the sifted flour mixture to the bowl in three batches, blending each until just mixed in and scraping the sides as needed. With the last batch of flour, also add the blueberries and fold into it.
Add the batter into the muffin tin, about ¾ the way full and bake for 12-15 minutes or until a toothpick inserted into the middle comes out clean.
