To me, muffins are the perfect snack. They can be made in a million different varieties so you never have to grow tired of them. They are flavorful. They are fluffy. Really, what is not to like? Its almost like eating cake, but without the guilt. Honestly. If your kids walk in on you eating a muffin at 9am, no biggie. If, by chance, they walk in on you eating a piece of cake at 9am…well that might take some explaining.
This isn’t just any old blueberry muffin recipe. Its a Berry-Blue Blueberry Muffin. There’s secret in here…want to know what it is?
Want to know what the secret ingredient is? Its blueberry pie filling! It gives the muffins a more “berry” taste!!! Try it and see if you believe me.
Berry-Blue Blueberry Muffins {Gluten Free, Dairy Free}
1 cup blueberries {I actually used frozen and it worked fine}
2 cups + 1 tablespoon Gluten Free All Purpose Flour {I used a brown rice mix}
2/3 cup granulated sugar
3/4 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk {any kind}
1/2 cup oil {or substitute 1/4cup unsweetened applesauce and 1/4 cup oil}
2 eggs
1/2 teaspoon vanilla extract
1 cup Blueberry Pie Filling {Lucky Leaf Brand is Gluten Free}
Preheat oven to 350°. Grease muffin pan with cooking spray
In a small bowl {or plastic bag} combine the blueberries and 1 tablespoon of flour. Mix to coat and set aside.
In a mixing bowl: combine 2 cups flour, sugar, xanthan gum, baking powder, baking soda and salt.
In a separate bowl: combine milk and oil. Beat in the eggs. Stir in vanilla
Combine flour mixture and milk mixture together. Stir just until combined
Add the blueberry pie filling and stir until incorporated. The batter will turn a lovely purple/blue.
Finally, add in the blueberries and gently fold them into the batter.
Pour the batter into the prepared muffin pans.
Bake 18mins for regular muffins. 8-10 for mini muffins.
*note: reserve the remaining pie filling by scooping it into 1/2 cup portions and freezing them for your next batch. Want a mess free storage idea? Scoop the 1/2 cup portions into muffin liners, then place them into zip lock bags in the freezer. Next time, just pull out 2 muffin liners worth of pie filling and you are ready to go!
***Not Gluten Free but want to try the recipe? Just add the blueberry pie filling to your favorite blueberry muffin recipe. I suggest starting with 1/2cup first and then adding more. If your muffin dough seems too wet, don’t add the rest.
~Enjoy
I linked up with:
I love this idea of adding pie mix to the muffins. Nice touch! I love your photo too. Very nice!!!
I made these yesterday with blueberries and craisins (that I soaked in water to make them plump). They came out great!!
ohhh craisens. great idea!!!!
Great looking, yummy muffins.
I like your secret ingredient of the pie filling.
Your photography is really, really good.
I’ll try eating muffins in a few days. Right now it’s jello and toast for me
sorry to hear that you are sick…..
Mmmmm….muffins! that looks delicious! I’d love it if you’d link them up to my new Tuesday linky-Made From Scratch Tuesday!
http://messhalltobistro.blogspot.com/2011/01/new-tuesday-linky.html
wow these look great!!!! pie filling, great idea!
thanks! it makes a huge difference! very blueberry tasting!!
Thanks for linking up to Made From Scratch Tuesday! Hope to see you next week! http://www.messhalltobistro.blogspot.com/search/label/Made From Scratch Tuesday
This recipe looks amazing! I would love for you to link this or any of your recipes to my blog hop @ It’s a Keeper Thursdays. http://www.everydaytastes.com/
Thanks so much for sharing!
What a cute recipe title.
ButterYum
awww, thanks
Thanks for linking up to the It’s a Keeper Thursday blog hop! I hope you come back next week and link something new!
Have a great weekend!
It’s a Keeper
http://www.everydaytastes.com/
http://twitter.com/itsakeeperblog
http://www.facebook.com/ItsAKeeper
YUM! I am going to pass this recipe on to my friend (who is gluten free). She’ll flip!!!
Those look sooooooo good! Thanks for linking up! – http://www.delightfulcountrycookin.com
Thanks so much for linking up to THIS WEEK’S CRAVINGS.
We would like to invite you back next Monday for a new theme “Husband’s Cook”; so if you have a post already or want to get your significant other in the kitchen this week, next week’s linky party is gonna be loads of fun, I know I can’t WAIT to see what my “non-cooking husband is gonna make”!
http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS
They look lovely but don’t understand how they are dairy free when the recipe calls for milk?
This look yummy but disappointed when looking for a dairy free option (in your title) and then it calls for milk in the recipe…. can I omit the milk and substitute something else in???
Christina, I used Almond Milk at our house and it worked fine in the recipe. You could try any of the various options: rice, coconut, soy, hemp etc. There are a lot of alternative milk options out there. Hope that helps
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The Mixing Bowl Diary » Berry-Blue Blueberry Muffins {Gluten Free, Dairy Free}
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