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Gluten-Free Blueberry Muffins with Sugar Crunch Topping

Shirley Braden

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For affiliate links and as an Amazon Associate I earn from qualifying purchases.

We’re now over halfway through March Muffin Madness (MMM) and it just keeps getting better! Gluten-Free Blueberry Muffins with Sugar Crunch Topping are on the agenda today.

Yum … blueberry muffins … and sugar crunch topping. Take a look!

Gluten-Free Blueberry Muffins with Sugar Crunch Topping. These muffins are fabulous when blueberries are in season but also work quite well with frozen blueberries. The raw sugar is what gives these muffins a crunchy top.” One of 20 gluten-free muffin recipes featured on gfe for March Muffin Madness.

Read on to get the gluten-free Blueberry Muffins with Sugar Crunch Topping recipe, learn more about the person who created this recipe (and the inspiration for these muffins), get the lowdown on this person’s allergy-free cookbooks, and, of course, get in all your entries for the overall grand prize giveaway.

See the whole lineup of bloggers, blogs, and muffin recipes here.

Learning To Eat Allergy Free   

Colette Martin blogs at Learning To Eat Allergy Free and calls herself the Allergen-Free Baker. In her first book, Learning To Bake Allergen Free, Colette shared how she entered the allergy-free world.

Her son was diagnosed with eosinophilic esophagitis and multiple food allergies (wheat, milk, soy, egg, and peanuts) at the age of 10 in 2001. Later, she discovered that she herself had a few food intolerances.

Those of us who are gluten free know how many ready-made foods are removed from our diets with our diagnoses. Adding in four more foods that one has to strictly avoid takes pretty much everything “off the table” that’s traditionally there when grocery shopping and dining out.

Colette accepted the challenge in feeding her son to keep him well, of course, because that’s what moms do when faced with such obstacles for their children. She learned to feed her family allergy free and went on to use what she learned to become an advocate in the allergy-free community, writing her two cookbooks (to include the info and recipes that she wishes that she’d had when her family’s journey began) and serving on the board of allergy organizations.

She’s currently on the board of the Asthma and Allergy Foundation of America (AAFA) and speaks and writes for numerous allergy-free resources. 

Gluten-Free Blueberry Muffins with Sugar Crunch Topping

Gluten-Free Blueberry Muffins with Sugar Crunch Topping. These muffins are fabulous when blueberries are in season but also work quite well with frozen blueberries. The raw sugar is what gives these muffins a crunchy top.” One of 20 gluten-free muffin recipes featured on gfe for March Muffin Madness.

Yield: 12 muffins

Gluten-Free Blueberry Muffins with Sugar Crunch Topping

Gluten-Free Blueberry Muffins with Sugar Crunch Topping. These muffins are fabulous when blueberries are in season but also work quite well with frozen blueberries. The raw sugar is what gives these muffins a crunchy top.” One of 20 gluten-free muffin recipes featured on gfe for March Muffin Madness.

Colette says: “I sometimes dream of blueberry muffins that came from a department store in Rhode Island, where I spent my early childhood. Those luscious muffins had enormous tops covered with sugar that crunched when you bit into them but the large juicy blueberries inside what were truly made them special. These muffins are fabulous when blueberries are in season but also work quite well with frozen blueberries. The raw sugar is what gives these muffins a crunchy top.”

Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes

Ingredients

  • 2 cups gluten-free flour blend
  • ½ teaspoon xanthan gum (leave out if your flour blend contains xanthan gum)
  • ½ cup granulated sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 8 tbsp (1 stick) Earth Balance Natural Shortening, melted (see notes)
  • ½ cup flaxseed gel (equal to 2 eggs)
  • 1 cup original hemp milk
  • 1 tsp vanilla extract
  • ¾ cup blueberries (see notes)
  • ¼ cup raw sugar

Instructions

  1. Preheat the oven to 350F. Spray a muffin tin with cooking oil.
  2. Mix the flour, xanthan gum (if needed), granulated sugar, baking powder, and salt together in a medium bowl. Set it aside.
  3. Combine the melted shortening, flaxseed gel, hemp milk, and vanilla extract together in a large bowl, with a mixer on medium-low speed, for about 1 minute.
  4. Gradually add the flour mixture to the wet ingredients. Blend on medium-high speed, about 2 minutes, until the batter is smooth.
  5. Mix in the blueberries by hand. Spoon the batter evenly into the cups of the muffin tins.
  6. Sprinkle about ¾ teaspoon of the raw sugar on the top of the batter in each muffin cup.
  7. Bake for 28 to 32 minutes.

Notes

Reprinted from Learning To Bake Allergen Free with permission from Colette Martin.

Be careful not to overheat the shortening when melting in the microwave. Microwave it for 30 seconds, then for 10-second spurts until the shortening is just liquefied.

If using frozen blueberries, thaw them for a couple hours and then drain before using.

© Shirley Braden
Category: Breakfast

 

More Gluten-Free Recipes (and More) from Learning To Eat Allergy Free That You Should Check Out

~ Aquafaba French Toast

~ Avocado Chickpea Quick Bread

~ Coffee Cake (a recipe from Learning To Bake Allergen Free)

~ Dairy-Free Ice Cream Pie for Pi Day

~ Five Things I Learned About Eosinophilic Esophagitis at The Food Allergy Bloggers Conference

~ Flaxseed Mayo (a recipe from The Allergy-Free Pantry)

Today’s Giveaway

Update:  All the giveaways are now closed. Congratulations to the winners and thanks to all who participated!

~ Cookbooks:

Colette’s cookbooks:

Learning to Bake Allergen Free: A Crash Course for Busy Parents on Baking Without Wheat, Gluten, Dairy, Eggs, Soy, or Nuts (1 copy, sponsored by gfe)

Win it! Learning to Bake Allergen-Free from Colette Martin

and

The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy, or Nuts (1 copy, sponsored by gfe)

The Allergy-Free Pantry Cover

 

I think the titles for Colette’s cookbooks (as well as some of the sample recipes shared or mentioned above) really give you a feel for what they’re all about but feel free to “Look Inside” on Amazon by clicking on the cover images on the left side of their Amazon pages.

~ Baking Ingredient:

Turbinado Raw Sugar (2 lbs) (1 winner)

Turbinado Raw Sugar

Raw sugar, also known as turbinado sugar, is unprocessed and, therefore, has coarser grains than typical granulated sugar. It’s exactly what you need to deliver the “crunch topping” in today’s muffin recipe. (Note that brand shipped may be different than what is shown depending upon availability at time of giveaway drawing.)

 

Grand Prize Giveaway

See all 10 prizes here. Shown are the top six prizes (per monetary value—they’re all tops in my opinion). Again, this giveaway is open to everyone, everywhere!

March Muffin Madness Grand Prize Giveaway Photo

Originally published April 1, 2018; updated September 24, 2018.

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Filed Under: March Muffin Madness, MuffinsTagged With: blueberry recipes27 Comments

« Gluten-Free Lemon Poppy Seed Muffins (Plus, More Flavors) for Two
Gluten-Free Hummingbird Muffins in the Instant Pot »

Comments

  1. Kristen says

    April 1, 2018 at 9:55 pm

    Those look so good! I’d love to try the sugar!

    Reply
  2. Jennifer C says

    April 1, 2018 at 10:51 pm

    Can’t wait to try the raw sugar on top of muffins – just like a bakery muffin, but gluten-free!

    Reply
  3. Charlotte Moore says

    April 2, 2018 at 6:01 am

    My these look good. The Allergy Free Pantry would be a good win I think.

    Thanks!!

    Reply
  4. Jenny says

    April 2, 2018 at 6:50 am

    I am going to try these muffins. Look great.

    Reply
  5. Suzanne R says

    April 2, 2018 at 6:57 am

    I’d love the Allergy Free Pantry book. I actually won her other book in a previous contest of yours!

    Reply
  6. Cindy Padgett says

    April 2, 2018 at 7:17 am

    I would love either book, but the Allergy Free Pantry would be more helpful!

    Reply
  7. Kristen says

    April 2, 2018 at 9:02 am

    Love that this recipe is egg free too! I would love to win either cookbook!

    Reply
  8. Tessa Simpson says

    April 2, 2018 at 9:03 am

    These muffins look classic! I love the idea of the raw sugar on top, a real treat. The pantry cookbook is new to me!! I would check that one out!!

    Reply
  9. Lisa says

    April 2, 2018 at 10:40 am

    The Allergy-Free Pantry, please! Thank you!

    Reply
  10. Danabee says

    April 2, 2018 at 1:57 pm

    I would love either one of those cookbooks!

    Reply
  11. Tomoe says

    April 2, 2018 at 9:30 pm

    I’m happy that I can make Blueberry Muffins without gluten! Thank you for the awesome recipe. I’d love to read “The Allergy-Free Panty” for my family!

    Reply
    • Janis S says

      April 2, 2018 at 9:38 pm

      Both books look good, but I think I would prefer the Learning to bake allergen free book. And I can’t wait to try this muffin recipe!

      Reply
  12. patricia says

    April 2, 2018 at 9:37 pm

    The Allergy Free Pantry would be my choice.

    Reply
  13. Tanya says

    April 3, 2018 at 6:38 am

    Would love the allergy free baking cookbook. Thank you

    Reply
  14. Sharon says

    April 3, 2018 at 7:58 am

    I would love either cookbook. These are the exact things my son is allergic to!

    Reply
  15. Lauren says

    April 4, 2018 at 7:45 pm

    The allergy free pantry would be an awesome gift for my inlaws

    Reply
  16. Kylie Sandover says

    April 6, 2018 at 3:52 am

    They look and sound absolutely divine Colette!!
    The crunchy sugar topping would definitely be a winner with my boys!

    Reply
  17. Dandi D says

    April 7, 2018 at 7:52 am

    The turbinado raw sugar would be so nice to try on some muffins!

    Reply
  18. Tom H. says

    April 7, 2018 at 6:02 pm

    These muffins look like perfection…and a Blendtec would be a perfect fit on my kitchen counter! Thanks for the chance to win one.

    Reply
  19. Brianna Wolin says

    April 8, 2018 at 9:19 pm

    Either cookbook sounds great! I love collette!

    Reply
  20. April J Harris says

    April 9, 2018 at 11:59 am

    Collette’s book sounds wonderful, Shirley! So many people have allergies these days that even if, like me, you don’t personally have them, it’s good to have recipes on hand for entertaining! I do love a crunchy topping on a muffin – these Blueberry Muffins look delicious! Thank you for sharing, and for being a part of the Hearth and Soul Link Party.

    Reply
  21. Cheryl k says

    April 10, 2018 at 7:58 am

    These muffins sound delicious! I’d love to win this prize since I use raw sugar all the time. It’s actially my sugar of choice since I like to keep things as natural as possible.

    Reply
  22. Stephanie Lewis says

    April 10, 2018 at 12:53 pm

    This topping sounds amazing!

    Reply
  23. Colleen M says

    April 10, 2018 at 1:27 pm

    The Allergy Free Pantry Cookbook seems like a wonderful addition to add to my collection!

    Reply
  24. Michelle Key says

    April 11, 2018 at 4:43 pm

    Can’t wait to try these

    Reply
  25. Beverly Maiers says

    April 11, 2018 at 4:47 pm

    The Allergy Free pantry looks really good! I would have to share it with my niece who has celiac is trying to figure out what to feed her babies.

    Reply
  26. Tamara Oliveiro says

    April 11, 2018 at 5:40 pm

    one to these days I’m going to get to try more recipes…

    Reply

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