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.