Blueberry Yogurt Muffins

My latest pregnancy craving has been homemade baked things...yummy bread, coffee cake, muffins...you name it, I want it. I found a couple recipes on Pinterest that I wanted to try and make gluten free, one of them being these delicious looking blueberry yogurt muffins.

These were great! I scarfed down 2 of them as soon as they came out of the oven. About 5 minutes after I finished, Joshua got the hiccups and started moving like crazy...which I'm taking as a sign that he liked them too! What I liked most about these is that they weren't too sweet so the blueberry flavor really came through. I liked that they are made with yogurt instead of butter too!

You could easily make these as mini muffins but I stuck with the original recipe. I'm already planning on making another batch and look forward to eating these for breakfast over the next week. Oh who am I kidding...these will be gone in a couple days. But shhh don't tell.

Here's the recipe!

What you need (makes 12 regular size muffins) - adapted from CookingAndMe.com

- 1 C plain yogurt
- 1 egg
- 1/2 tsp vanilla
- 1/4 C oil (I used coconut)
- 2 C all purpose flour (my blend is listed below)
- 1/2 C sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 C blueberries (I used frozen)






Favorite Flour Blend - from the Gluten Free Bible

- 1 C white rice flour
- 1 C sorghum flour
- 1 C cornstarch
- 1 C coconut flour (or almond flour)
- 1 C tapioca flour

Sift together and store in an airtight container. You can easily double/triple the recipe as well!


Directions

- Preheat oven to 375 and line muffin tin with baking cups

- In a medium bowl, combine the yogurt, egg, vanilla and oil and mix together

*If you're using coconut oil, add it gradually so it won't harden when it hits the cold yogurt*

- In another medium bowl, combine the flour, sugar, baking powder, baking soda and salt

- Remove 1 T of the dry ingredients and toss with the frozen blueberries. This will help keep them from sinking straight to the bottom of your muffins

- Gently fold in the wet ingredients to the dry. Don't overmix or the muffins will be tough

- Add the blueberries and gently stir. The batter should resemble cookie dough and don't worry if it turns purple from the blueberries

- Fill your muffin cups evenly and bake for 20 minutes, or until a toothpick comes out clean

- Let cool for 5 minutes and enjoy!

Blueberry Boy Bait

This recipe is one of the husband's favorites. I made it for him early on in our courtship and he always enjoys when I make it for him. My mom made this for my dad when they were dating, and it apparently hooked my dad also...hence the name "boy bait". A few weeks ago we went blueberry picking and came home with seven...yes seven...gallons of blueberries between my mom and I so in an effort to use them up I figured I would try a gluten free version of this infamous dessert. It came out wonderfully well and the husband was impressed...and frankly so was I! I'm glad to have a version of this that I can eat and the husband can enjoy. It is NOT, I repeat NOT a healthy recipe but it is amazingly tasty and let's face it, not all things can be healthy!

What you need

- 2 C GF all purpose flour blend (I used the blend from the gluten free bible cookbook)
- 2 C sugar
- 2 tsp baking powder
- 1 tsp salt
- 2/3 C butter, softened
- 1 C buttermilk (you could sub any kind of milk but I think the buttermilk is best)
- 2 eggs
- 1 tsp vanilla
- 2 C frozen blueberries
- Cinnamon and sugar for topping







Directions


- In a large bowl combine the first 5 ingredients and mix well

- Add the eggs, beating well after each one

- And gradually add the milk and the vanilla

- Beat batter until smooth and pour into a greased 9 x 13 pan

- Place the blueberries on top

- In a small bowl, mix 1/4 C sugar and 1 tsp cinnamon together. With a spoon, sprinkle the cinnamon sugar over the top of the blueberries

- Bake at 375 for 30 minutes or until golden brown on top

- I didn't get a picture of the finished pan because we were SO excited to try it. I did manage to get a picture of a few crumbs though!

- I am so excited that this turned out so well. It tastes SO much like the original! It's technically a dessert, but if you want to have a piece for breakfast I won't tell. Give it a try and let me know what you think!