Recipes - Simply Homemade Home

Delicious Gluten-Free Blueberry Muffins: A Picky Eater’s Dream

Welcome back to Simply Homemade Home! Today, I’m excited to share a recipe that has become a staple in our kitchen: gluten-free, casein-free blueberry muffins. Since my son was diagnosed with autism, I’ve been focusing on his diet, making sure to create meals that are both nutritious and delicious. As a picky eater, finding recipes that he loves can be a challenge, but these muffins have been a massive hit!

Why Gluten-Free and Casein-Free?

When we transitioned to a gluten-free and casein-free diet, it was important to find alternatives that would still satisfy my son’s taste buds. These muffins not only fit the bill but also pack in the flavor without any added sugar or butter. Instead, I use unsweetened applesauce and coconut oil, making them healthier while keeping them moist and delicious.

Yield: 12

Gluten Free Blueberry Muffins

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

1 ½ cups gluten-free flour blend (make sure it contains xanthan gum)
1 cup fresh or frozen blueberries
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 cup unsweetened applesauce
⅓ cup melted coconut oil
2 large eggs (or egg substitute if needed)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly.

Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until well combined.

Combine Wet Ingredients: In another bowl, mix the applesauce, melted coconut oil, vanilla extract, and eggs until smooth.

Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix! Gently fold in the blueberries.

Scoop into Muffin Tin: Use a scoop or spoon to fill each muffin cup about ¾ full.

Bake: Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for up to a week.

Notes

Tips for Success

Customize with Add-ins: If your child likes nuts or seeds, feel free to add some for extra crunch and nutrition.
Storage: These muffins freeze beautifully! Just pop them in a freezer-safe bag for a quick snack later on.
Make it a Fun Activity: Involve your little one in the baking process! They can help mix the ingredients or add the blueberries, making it a fun and engaging experience.

Conclusion

These gluten-free, casein-free blueberry muffins have quickly become a favorite in our home. Not only are they simple to make, but they also cater to my son’s dietary needs while being irresistibly tasty. Whether for breakfast, a snack, or even dessert, they are sure to please!

I hope you and your family enjoy this recipe as much as we do. Let me know how it turns out for you, and feel free to share any tips or variations you come up with!

Happy baking! 🫐✨