3 c Natalie’s Gluten Free Flour Mix
1 c. sugar
4 t baking powder
3/4 t salt
3/4 c milk (or rice milk)
2/3 c applesauce
1/4 c coconut oil (melt before measuring)
1 c frozen wild blueberries
Topping: 2 T sugar
1. Preheat oven to 375 degrees. Grease muffin tins.
2. Combine flour, sugar, baking powder and salt. Set aside.
3. In a small bowl mix the milk, applesauce and coconut oil then add to dry ingredients. Stir just until moistened. Fold in blueberries carefully. Spoon into the muffin cups, almost to the top. Sprinkle with sugar.
4. Bake for 20-25 minutes, until toothpick comes out clean.
Makes 12 muffins.
Thanks to Allergy Free Wednesdays for featuring this post!
Recipe shared on Gluten Free Fridays.