Blueberry Cobbler Gluten-Free Muffins

Gluten-Free Blueberry Muffins are bursting with berries and topped with an irresistible cinnamon-pecan cobbler topping. Healthy breakfast or easy afternoon snack made from wholesome ingredients.

– Eggs – Maple syrup – Coconut oil – Greek yogurt – Lemon – Gluten free flour – Cornstarch – Salt – Baking powder – Baking soda – Cinnamon – Blueberries

Muffin  Ingredients

– Coconut oil – Gluten free flour – Pecans – Maple syrup – Cinnamon – Baking powder – Turbinado sugar, optional

Topping  Ingredients

Whisk eggs and maple syrup together. Add coconut oil, yogurt, and lemon juice and zest.

Sift or stir all the dry ingredients together. Toss blueberries in one tablespoon of the flour mixture.

Alternate adding flour mixture to the wet ingredients and stirring until just combined. Fold in blueberries.

For the topping, mix flour, pecans, cinnamon, and baking powder. Add maple syrup. Cut in the coconut oil until it forms a soft dough.

Portion dough into cups. Top with more blueberries, then cobbler topping, and turbinado sugar, if desired.

Bake for 20 minutes at 375 or until golden brown.

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Midwestern HomeLife