Today I want to share with you a recipe that I’m still dreaming about for gluten-free blueberry muffins.
My favorite almond flour company, Honeyville, asked me if I would cook up something delicious with their freeze-dried fruits. I have loved everything that Honeyville has sent to me to try, so I happily accepted the challenge. Honeyville is sponsoring this post and has provided payment and product for me to use and this post contains affiliate links. [See my disclosures.]
Honeyville’s freeze dried fruits are amazing! I could easily snack on them all day. They come in so many flavors, and I got to try the freeze-dried strawberries, mangoes and blueberries. They are sweet and crunchy and make the perfect addition to cereals, yogurts and ice cream toppings. If you’re like me, you’ll just snack on them straight up!
As I was munching on the blueberries, I hit me that I haven’t had a blueberry muffin in years. Seriously, I don’t remember the last time I had a blueberry muffin.
So began my search for a blueberry muffin recipe.
As I told Honeyville, while I definitely know my way around the kitchen, baking is something I cannot do without a recipe to start me off on the right foot.
In my search for a blueberry muffin recipe to try, I found a recipe that looked simple enough and sounded delicious in my America’s Test Kitchen cookbook. Whenever you need to learn how to cook or bake something, America’s Test Kitchen has all the answers – seriously, all the answer you need!
However, like with most cookbooks, the blueberry muffin recipe wasn’t gluten-free. I substituted the wheat flour with this all-purpose gluten-free flour blend. I also substituted almond milk for buttermilk (because I didn’t have any buttermilk and was being lazy). Despite my substitutions, I have to say, the results for my new and improved gluten-free blueberry muffins were impressive!
The muffins baked up fluffy, chewy and moist. And they were huge! Take a look at these beauties!
The muffin tops formed perfect peaks, and the topping (a combination of sugar and lemon zest) added just the right touch of sweetness with a hint of lemon. These gluten-free blueberry muffins were delicious through and through.
The next time you’re craving for delicious blueberries becomes intense, and you don’t have fresh or frozen berries on hand, you can always turn to these delicious crunchy freeze-dried blueberries. All you have to do is soak the blueberries in hot water for 15 minutes to reconstitute them, and then bake away as you would with any old blueberry. Easy peasy!
The best part about these freeze-dried fruits, however, is that last forever. You can keep them in the pantry and use them any time… if they make it that long. They make the perfect crunchy snack year-round and they are going fast around here – we find ourselves snacking on them constantly. The freeze dried fruits are so well priced at Honeyville, that you’ll want to stock up on all the canisters you can!
I shared this recipe on the Honeyville blog today too!