Gluten-Free Mini Blueberry Muffins
Gluten-Free Mini Blueberry Muffins Recipe are moist and tender made with fresh berries bursting in every bite and bursting with flavor.
Servings 48 servings
Calories 38kcal
Equipment
Ingredients
Cinnamon Crumb Topping
- 1/3 cup cassava flour
- 1 tsp cinnamon
- 1/4 cup monk fruit sweetener
- 1/3 cup coconut oil
Gluten-Free Mini Muffin
- 3/4 cup cassava flour
- 3/4 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup monkfruit sweetener
- 1/8 tsp pink salt
- 2 tsp baking powder
- 1/3 cup melted coconut oil
- 1 whole egg
- 1/2 tsp fresh lemon juice
- 2/3 cup coconut milk be sure to shake the can hard and once opened whisk the milk together.
- 2 cups fresh blueberries
Instructions
Cinnamon Crumb Topping
- First, combine the flour, monk fruit sweetener, and cinnamon.1/3 cup cassava flour, 1 tsp cinnamon, 1/4 cup monk fruit sweetener
- Second, blend in the coconut oil until crumbs resemble wet sand.1/3 cup coconut oil
- Top the blueberry muffins if desired.
Gluten-Free Mini Muffins
- First, preheat the oven to 350 F.
- Second, grease mini muffin cups or plate muffin paper inside the muffin tin.
- Third stir together the dry ingredients cassava flour, almond flour, monk fruit sweetener, salt, baking powder, and lemon sugar.3/4 cup cassava flour, 3/4 cup almond flour, 1/2 cup monkfruit sweetener, 1/8 tsp pink salt, 2 tsp baking powder
- Next, blend together canned coconut milk and lemon juice.2/3 cup coconut milk , 1/2 tsp fresh lemon juice
- Let the coconut milk and lemon juice sit for 10 minutes to create buttermilk.
- Next, blend the egg, the cooled coconut oil, and coconut milk.1 whole egg, 1/3 cup melted coconut oil
- Finally, add two tbsp of the dry ingredients and toss with the blueberries.
- This will stop the blueberries from sinking to the bottom.
- Next, blend the dry and liquid ingredients together.
- Fold in the blueberries.2 cups fresh blueberries
- Use a cookie scoop and fill the muffin papers with batter.
- These muffins can be topped with cinnamon before cooking.
- Otherwise, place them into the oven and bake for 15 - 20 minutes or until a toothpick comes out clean.
Notes
| Without Crumb Topping Nutrition Facts | |
|---|---|
| Servings 48.0 | |
| Amount Per Serving | |
| Calories 38 | |
| % Daily Value * | |
| Total Fat 3 g | 5 % |
| Saturated Fat 2 g | 8 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 19 mg | 6 % |
| Sodium 22 mg | 1 % |
| Potassium 34 mg | 1 % |
| Total Carbohydrate 2 g | 1 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 1 g | |
| Protein 1 g | 2 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 1 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
| Cinnamon Crumb ToppingNutrition Facts | |
|---|---|
| Servings 48.0 | |
| Amount Per Serving | |
| Calories 9 | |
| % Daily Value * | |
| Total Fat 1 g | 2 % |
| Saturated Fat 1 g | 4 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 0 mg | 0 % |
| Potassium 0 mg | 0 % |
| Total Carbohydrate 0 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 48servings | Calories: 38kcal | Carbohydrates: 2g | Protein: 1g