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}

(PRINT RECIPE)

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

 

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