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.