It is no secret that I love food. To feed my fascination for food, I read many food blogs to get ideas for new things to bake or cook. I happened upon a recipe the other day for Blueberry Chia Muffins over at Another Bites the Crust’s blog. First, love the name of the blog, how clever! The muffins looked so good in the picture and I had a bunch of fresh blueberries, so off I went to make some changes to convert this recipe to gluten-free.
Gluten-free Blueberry Chia Muffins
1 1/2 cups Pamela’s Baking & Pancake Mix
1/4 cup ground flax seed (I used Bob’s Red Mill)
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1 tbsp chia seeds mixed with 3 tbsp water (I used Ruth’s Chia Goodness that has hemp seeds & buckwheat in it too)
1/2 cup unsweetened applesauce
1 tsp vanilla extract
2/3 cup nondairy milk (I used Unsweetened Vanilla Almond Breeze)
1 cup blueberries
Preheat the oven to 350 degrees. Combine chia seeds in water until it forms a gel-like substance.
Mix all dry ingredients in a large bowl and stir to combine. In a separate bowl, mix the wet ingredients together. Add the wet ingredients to the dry. Fold in blueberries. Bake in lined muffin tins for 15 to 20 minutes. Check with a toothpick inserted into the center for doneness.
WOW!!! These are amazing!!! Guess who ate them & loved them? Mr. I-don’t-like-blueberries, none other than Jon, himself. I couldn’t tell him about the other ingredients or he wouldn’t have touched them! HA!! Super healthy! Jon asked me to make them into banana nut muffins next time. I feel an experiment coming soon!
**If you want to make these non-gluten-free, just replace the Pamela’s mix with whole wheat flour.