This recipe for Knee Slappin’ Good Blueberry Muffins from Heidi of Adventures of a Gluten-Free Mom is the last recipe entry for our March Muffin Madness event. I thought that sharing this much loved sweet muffin recipe would be a nice way to close out the event. Heidi’s muffins are gluten-free, dairy-free, egg-free, corn-free, soy-free, xanthan/guar gum-free, and vegan.
Enjoy learning more about Heidi and her Knee Slappin’ Good Blueberry Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here) and be sure to leave a comment on today’s post to enter the MMM giveaway that will be conducted on March 31 and includes three different muffin pans (mini 24-cup, steel 12-cup, or cast iron 6-cup), an immersion blender, a spiral vegetable slicer, an electric pressure cooker, a 12-cup food processor, and—the one prize that has you all excited!—a Blendtec all-in-one-kitchen appliance (with a Wildside Jar)! Thanks again to the folks at Blendtec for sponsoring our Super Grand Prize! Please remember that EVERY comment in the series will be an entry for the final giveaway (which will be held at midnight EST on March 31–TONIGHT!), so if you’ve missed some posts, take a moment and visit them and leave a single comment on each to get in the maximum number of entries. (Duplicate comments will not be counted. FYI: You can also check out all the prizes on the sidebar right beside this post.)
Heidi is one of my dearest friends and I consider her blog one of the very best gluten-free blogs! I talk much more about Heidi in my earlier “adoption post” here on gfe.
Although Heidi has been on a blogging break for a while, please don’t let that stop you from checking out her blog. She has so, so many amazing recipes—for both gluten-free adults and kids. She’s known for kid-friendly recipes (she LOVES anything goldfish) and creating recipes that others think are impossible. Her “tell all” posts related to gluten-free living have helped many, many readers.
Here are just a few other recipes and posts of Heidi’s that you should check out:
~ The Best Mayo-Free Chicken Salad (I can personally vouch for this one … divine! even without the cherries)
~ Gluten-Free Fritters (aka Förtchen, Futtjens, Ferdons, or simply Donut Holes) (this was Heidi’s brilliant entry into my Home for the Holidays: Gluten-Free Style event a few years back)
~ Power Stick Breakfast Bars (I made these as Power Balls using coconut flour instead of powdered milk—fantastic energy treats!)
~ Reconstructing Goldfish Crackers: Gluten-Free Style (think goldfish in every form actually)
Heidi says: “I have never had a better blueberry muffin in my life. Not with dairy, not with eggs and certainly not with gluten.” Her readers left lots of rave comments—“delicious,” “unbelievably wonderful,” and “my sons request these”—when she first shared this recipe on her blog, so it’s clear she is not the only one who was slapping her knee over just how good these muffins are!
- ½ cup Almond Flour (I highly recommend using Honeyville Blanched Almond Flour; I cannot guarantee the muffins will turn out as well with a different brand. See notes for nut-free alternative.)
- 1½ cups Superfine Brown Rice Flour
- ½ tsp. Sea Salt
- 1 tsp Corn-Free Baking Powder
- 1 tsp Baking Soda
- ½ cup Agave Nectar (see notes)
- ¼ cup Coconut Oil, melted
- 2 Chia ‘Eggs’ (mix 2 tsp ground white chia seed with 6 tbsp warm water, set aside for about 5 minutes until mixture thickens; see notes for more options)
- 1 tsp Corn-Free Vanilla Extract
- 1 cup Unsweetened Applesauce (I use Eden Foods Organic Applesauce)
- 1 cup fresh, Organic Blueberries (see notes)
- Preheat oven to 350° F and line a muffin tin with paper liners.
- In a large mixing bowl, combine agave nectar and melted coconut oil. Beat on high speed until thoroughly blended.
- Add in chia eggs and vanilla extract, beat well.
- Meanwhile, sift together the almond flour, superfine brown rice flour, salt, baking powder and baking soda.
- Add half of the dry ingredients to the wet mixture, blend well.
- Add half of the applesauce, blend well.
- Repeat with remaining flour mixture and applesauce.
- Fold in blueberries.
- Pour the batter into the prepared muffin tin and bake for 22 – 25 minutes. Check for doneness by inserting a toothpick or touching lightly on the center (the muffin will be firm to the touch).
- Allow muffins to rest in the pan for about 10 minutes then transfer to a wire cooling rack to cool completely.
Shirley here: Heidi’s readers have also made many other substitutions successfully with this recipe. For example, one reader used sunflower meal/flour (which is finely ground sunflower seeds—you can make it yourself) instead of ground walnuts can be substituted for the almond flour. Honey can be substituted for agave nectar. Flax gel eggs can be substituted for chia gel eggs. Frozen almond flour. If almonds are an issue, but you can enjoy walnuts; Heidi says finely blueberries can also be used; do not thaw to prevent your muffins from being “too blue.”
This post is linked to Gluten-Free Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Gluten-Free Fridays, and Whole Food Fridays.
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