Quick Lavender Blueberry Muffins (Gluten Free)

Name: Quick Lavender Blueberry Muffins (Gluten Free)
Cuisine: American
Ingredients: 1 box of gluten free muffin mix (King Arthur Flour); 4 Tbsp unsalted butter; 2 Tbsp coconut oil; 2 Tbsp Vegan Egg (1 serving); 2 Tbsp Egg Replacer Bob’s Red Mill; ¾ C water; 1 C So Delicious Coconut Milk (unsweetened); 2 Tbsp lavender, edible/culinary; 1.5 C blueberries (fresh or frozen); ½ C sugar; ⅓ C cassava flour; 4 Tbsp unsalted butter; 1 tsp cinnamon; 2 tsp lavender, edible/culinary

11 steps

These muffins have become a go-to breakfast and snack for me. They’re delicious, low in phe, and extremely easy (and quick!) to make, using King Arthur Flour Muffin Mix as a base. Throughout my pregnancy, I looked for quick meals to spend less time in the kitchen and on my feet. These were perfect.

Updated at: Thu, 17 Aug 2023 03:43:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories218.2 kcal (11%)

Total Fat7.6 g (11%)

Carbs35.8 g (14%)

Sugars19.5 g (22%)

Protein2.4 g (5%)

Sodium241.7 mg (12%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 boxgluten free muffin mix

4 Tbspunsalted butter

2 Tbspcoconut oil

2 TbspVegan Egg

2 TbspEgg Replacer

¾ cwater

1 CCoconut Milk

2 Tbsplavender

Topping

½ csugar

0.33 Ccassava flour

4 Tbspunsalted butter

1 tspcinnamon

2 tsplavender

edible

Instructions

Ingredient substitutions:

Step 1

Instead of the 3 eggs, use the egg replacers noted above (1 serving Vegan Egg, 2 servings Bob’s Red Mill). Make sure to turn the egg replacers into a liquid before adding them to your muffin mixture (using the ¾ C water also listed in the ingredients).

Step 2

For the butter/oil called for on the box, use 4 Tbsp of butter and 2 Tbsp coconut oil. This is something you can easily change to suit what you have in your pantry, as most oils are phe-free.

Step 3

As a milk alternative, I use So Delicious coconut milk because it’s exceptionally low in phe. But you can substitute with your favorite non-dairy milk or creamer. Just re-calculate the phe.

For the muffins

Step 4

Preheat your oven to 375°F.

Step 5

After mixing the wet ingredients with the muffin mix (as called for on the box), finish the batter by stirring in your lavender and blueberries. …Start with the lavender and make sure to stir until evenly folded. Finish with the blueberries and be gentle.

Step 6

If you use frozen blueberries, be especially cautious. The more you stir, the more you run the risk of turning your batter purple. (...not the end of world, still pretty and it all tastes the same!)

Step 7

Once the batter is ready, fill each muffin tin until almost full. (Either greased or lined with muffin/cupcake wrappers). Leave them to rest while you prepare the topping.

Step 8

In a medium-sized bowl, add all topping ingredients and mix with your fingers, until they combine into what look likes a crumble. Then, sprinkle over the top of each muffin. (You will have some left over)

Step 9

Put in the oven and bake. Depending on the size muffin you choose to make, this will take between 15 - 25 minutes. As the top of your muffins begin to brown and crisp, test whether they’ll fully cooked by sticking a toothpick into the center. If it comes out clean, they’re done!

Notes

Step 10

This recipe can make 42 mini muffins, if you’d prefer the smaller size. Otherwise, it makes 16 regular-sized muffins.

Step 11

Bob’s Red Mill has no phe, while Vegan egg has 75mg/serving, but using exclusively Bob’s Red Mill won’t turn out nearly as well. (I’ve experimented with many variations of this recipe). Vegan egg comes much closer to mimicking a real egg and helps develop the right texture for the muffin.

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