Summer is a very welcome time in my life. After 9 months of teaching I can finally get enough sleep to not feel exhausted every day!
And it’s blueberry picking time in Texas! I went to Moorhead’s Blueberry Farm this weekend with a friend from work. I picked just around 7 pounds of deliciously sweet organic blueberries.
In the constant battle I face with candida overgrowth I don’t eat any refined sugar and I also limit my overall sugar and carb intake. Berries are one of the fruits I eat because they are low in sugar, 7.4 grams per 1/2 cup (although they are a little higher than strawberries which have 3.5 grams per 1/2 cup). Most of the carbs in blueberries is fiber, approximately 2 grams per 1/2 cup. Blueberries also contain a wide range of phytochemicals which are believed to give them antioxidant and anti-inflammatory properties. This is an added benefit in helping with my autoimmune diseases! To read more about the health benefits of blueberries, check out this article by Dr. Axe – 7 Health Benefits of Blueberries.
With all these blueberries I had to do some baking. I made a regular batch of blueberry muffins for my husband for father’s day using this recipe found at the “Oh My Goodness Chocolate Desserts” blog. I then modified the recipe to make it gluten and refined sugar free. It is mostly dairy free except for the fact that I used butter for the streusel topping. My sensitivity to dairy is mainly linked to the protein in dairy. Since butter is the fat that has been isolated from the protein and carbs my body can usually tolerate it.
Gluten Free/Sugar Free Blueberry Muffins with Streusel Topping
For the Muffins:
2 cups + 1 tablespoon gluten free flour blend (I use King Arthur)
3 teaspoons gluten free baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
2 large eggs
1/2 cup Splenda
1/2 teaspoon liquid stevia (I use SweetLeaf)
1 cup dairy free yogurt (I use So Delicious Unsweetened)
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
2 cups fresh blueberries
For the Streusel:
1/4 cup almond flour
1/4 cup coconut flour
1/3 cup splenda or sweetener of choice
3/4 teaspoons cinnamon
1/2 stick salted butter, melted
- Preheat your oven to 400° and line your muffin tin with paper liners.
- Make the crumb topping by mixing together the flours, splenda and cinnamon in a small bowl. Pour in the melted butter and stir until crumbly.
- To make muffins, stir together 2 cups flour, baking powder, salt and xanthan gum in a large bowl.
- In a separate bowl mix the splenda with the eggs. Then add the stevia. Whisk in yogurt, oil and vanilla.
- Fold wet ingredients into the bowl with the dry ingredients. Stir gently just until dry ingredients are wet.
- Mix 1 1/2 cups of blueberries with the 1 tablespoon flour. Then gently fold them into the batter.
- Spoon batter into muffin tin until the batter is almost to the top of the liner. Top with the extra blueberries and then the streusel. Gently push the topping into the muffin batter.
- Place the muffin tin in the oven and reduce the temperature to 375°. Bake for 22-25 minutes or until they are lightly browned on top and a toothpick comes out clean.
- Let muffins cool in the pan for about 10 minutes then remove them to a wire rack.
This recipe has been shared on Gluten Free Fridays