June 05, 2016
A sneak peek into Silvana Nardone’s cookbook, “Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed“
Between the whole blueberries and the blueberry swirl, these muffins deliver a burst of flavor in every bite. The lemon sugar makes the tops extra crunchy.
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
Makes 12 muffins
- 1¼ cups plus 1 tsp. sugar
- Finely grated zest of 1 lemon
- 2 cups fresh blueberries
- 2¼ cups Silvana’s Gluten-Free All-Purpose Flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 2 large eggs, at room temperature
- ½ cup canola oil
- 1 cup cashew or almond milk
- 2 tsp. pure vanilla extract
Instructions
- In a small bowl, stir together ¼ cup of sugar and the lemon zest. Set aside.
- Preheat the oven to 425˚F with a rack in the middle. Spray a 12-cup muffin pan with cooking spray.
- In a small saucepan over medium heat, bring 1 cup of the blueberries and 1 teaspoon of the sugar to a simmer. Cook, mashing occasionally, until thickened, about 5 minutes. Let cool to room temperature, about 10 minutes.
- In a large bowl, whisk together the flour, baking powder and salt.
- In a medium bowl, beat together the remaining 1 cup sugar, eggs, oil, milk and vanilla until smooth.
- Add to the dry flour mixture into the wet mixture and stir until just combined.
- Fold in the remaining 1 cup blueberries.
- Pour the batter into each prepared muffin pan cup until two-thirds full. Spoon about 1 tsp. of the blueberry compote into each muffin batter center and, using a fork, swirl. Then sprinkle top generously with the lemon sugar.
- Bake until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool on a rack before serving.
The muffins can be frozen in an airtight container for up to 1 month.