Blueberry Cobbler Gluten-Free Muffins
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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.
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– Eggs – Maple syrup – Coconut oil – Greek yogurt – Lemon – Gluten free flour – Cornstarch – Salt – Baking powder – Baking soda – Cinnamon – Blueberries
Muffin Ingredients
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– Coconut oil – Gluten free flour – Pecans – Maple syrup – Cinnamon – Baking powder – Turbinado sugar, optional
Topping Ingredients
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Whisk eggs and maple syrup together. Add coconut oil, yogurt, and lemon juice and zest.
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Sift or stir all the dry ingredients together. Toss blueberries in one tablespoon of the flour mixture.
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Alternate adding flour mixture to the wet ingredients and stirring until just combined. Fold in blueberries.
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For the topping, mix flour, pecans, cinnamon, and baking powder. Add maple syrup. Cut in the coconut oil until it forms a soft dough.
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Portion dough into cups. Top with more blueberries, then cobbler topping, and turbinado sugar, if desired.
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Bake for 20 minutes at 375 or until golden brown.
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Get this recipe and more inspiration at
Midwestern HomeLife
midwesternhomelife.com
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