Gluten Free Blueberry Ginger Muffins

After devouring my latest batch of  Gluten Free Lemon Ginger Muffins , I decided to put a blueberry spin on these delectable ginger-spiced muffins. Blueberry Ginger Muffins are just as light and flavorful as their inspiration but with the added bonus of blueberries.  I incorporated both whole and pureed berries into the recipe so the muffins are literally bursting with blueberry flavor. So are these simple to prepare gluten free muffins better than the original? That’s impossible to decide so  I’d recommend just baking both recipes!

Blueberry Ginger Muffins
Gluten Free
Makes 12 Muffins
Click Here for Printable Recipe



Ingredients--
Blueberry Puree:
2 ounces (about 1/4 cup) fresh blueberries
1 tablespoon lemon zest, grated
1 tablespoon fresh ginger root, peeled and diced
1/4 cup Truvia sweetener
Spiced Blueberries:
2 ounces (about 1/4 cup) fresh blueberries
1 tablespoon Truvia sweetener
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Muffin Batter:
1.5 cups + 1 tablespoon Gluten Free Flour Mix
1 cup Truvia sweetener
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened original almond milk (I always use Silk)
1/2 teaspoon lemon juice
1/2 cup pumpkin puree
1/4 cup liquid egg substitute (like the kind by EggBeaters)
2 teaspoons canola oil
1 teaspoon pure vanilla extract

1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with cupcake wrappers and spritz wrappers lightly with nonstick spray. Set aside.



2. Add all of the ingredients for the blueberry puree (blueberries, lemon zest, ginger root, and Truvia) to a small food processor or blender. Blend ingredients until finely chopped and evenly combined. Scoop puree into a small bowl and set aside.


       




3. To make the spiced blueberries, stir together Truvia, cinnamon, nutmeg and ginger in a small mixing bowl until combined. Add blueberries to bowl and stir gently until berries are evenly coated in spices. Set aside.



4. To prepare the muffin batter, add flour, Truvia, baking soda, and salt to a large mixing bowl. Whisk ingredients until combined.




5.  In a separate mixing bowl, whisk together wet ingredients (milk, lemon juice, pumpkin, egg substitute, oil, vanilla, and reserved blueberry puree), until combined.



6. Use a large spoon to make a well in the flour mixture. Pour wet ingredients into center of well and stir until a smooth batter is formed.



7. Gently fold in spiced blueberries until they evenly incorporated into batter.



8. Scoop muffin batter evenly into prepared muffin tin, then transfer to oven.





9. Bake muffins for 22-24 minutes or until tops are slightly puffed, golden, and feel firm to the touch.




10.Remove muffins from pan immediately and transfer to a  cooling rack. Let cool slightly before enjoying! To store muffins, cool completely, then wrap in aluminum foil  or plastic wrap, and place in a gallon sized ziploc bag. For maximum freshness, store bag in refrigerator or if you’re not going to eat the muffins within a week, store muffins in the freezer, and defrost in the microwave, as desired.



           Nutrition Information--approximately 85 calories per muffin