Made with a blend of oat flour and gluten free flour, these tangy and fluffy muffins are bursting with blueberries and guaranteed to make your morning that much better.

This recipe will make 9 bakery style muffins or 12 snack muffins. If you do bakery style you’ll get that nice crack at the top which is oh so satisfying.

Here’s how you can DO IT🏼

1 cup Gluten Free Flour blend 

1 cup oat flour (made by blending rolled oats)

1/2 cup raw cane sugar 

1/2 teaspoon salt

2.5 teaspoons baking powder

3/4 cup cashew milk or almond milk

juice and zest from one meyer lemon

1 egg

1/3 cup oil (I used a light olive oil)

6-8 oz. package of fresh blueberries 

Preheat oven to 400 degrees. Place your nut milk in a bowl with the Meyer lemon juice and let sit for 10 minutes while you prepare the other ingredient. This will help to “curdle” the milk to act more like buttermilk in the recipe. Mix all the dry ingredients together in a separate bowl.

Add the remaining wet ingredient plus lemon zest to the bowl of nut milk and whisk. Add to dry ingredients and stir, careful not to over mix or the muffins won’t rise. Fold in the blueberries. Add to a greased muffin tin and bake for 20 minutes. Cool for 10 minutes and enjoy! 

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This scones were created by mistake when I was trying to make muffins one day. Best mistake I have ever made! These are perfectly fluffy, moist and laced with sweet strawberries. I bet these would be amazing with any berry you can find. They are also super easy to make, so if you have ever been intimidated to make scones then these babies are for you! Now grab a bowl and get baking, your mouth will thank you.

Gluten-free, sweetened with just a bit of honey, flakey and perfect. You have to make these ASAP. They are my favorite baking mistake I’ve ever made. 

INGREDIENTS:

1 cup fresh strawberries, chopped
2 cups GF flour blend (I used King Arthur Flour)
1/2 teaspoon baking soda
pinch of salt
3 eggs
1 tablespoon melted coconut oil
1 tablespoon melted ghee
Juice of 1/2 lemon (approx. 1 tbsp.)
1 teaspoon vanilla extract
1/4 cup honey

METHOD:

Preheat oven to 325 degrees. Mix the dry ingredients together in a large bowl. Whisk the wet ingredients together in a medium bowl. Combine the wet with the dry using a rubber spatula. Lastly, stir in the strawberries gently. Lightly dust a surface with left over flour. Place the dough on floured surface flipping a few times to coat and then use your hands to shape into a circle. Mine was 9” across and scones are about 1 inch thick. Use a sharp knife to cut into 6 scone wedges (you could also divide the batter twice and make 12 smaller scones). Slightly separate the scones and cook for 20 minutes on a greased baking pan or a silpat on a baking pan. Remove, let cool and dive in! Best enjoyed with more ghee and honey. 

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