A Slightly Healthier & Gluten Free Recipe:
I got the most random craving for blueberry muffins the other day. Naturally, I set right to work on creating a healthy-ish, gluten-free version of this classic recipe. The result was these slightly healthier honey gluten-free blueberry muffins with whipped honey butter. Honey is the star of this recipe, but you can’t even tell the difference between using honey and regular sugar when it comes to taste. Personally, honey is one of my top choices when it comes to baking because it’s unrefined. Whenever possible I try to choose local and organic honey (look at your local farmers market).
To make the muffins gluten-free, I used this gluten-free flour. Bob’s Red Mill 1:1 flour is my go-to for gluten-free flour blends. I love it because you can replace it at a 1:1 ratio in most baked good recipes (though when in doubt look for a gluten-free specific recipe). It’s also one of the most affordable brands of gluten-free flour that I have found. The best part about using 1:1 flour is that this recipe can easily replace regular flour with gluten-free flour.
Tips for making Gluten-free Muffins:
What makes these gluten free blueberry muffins so delicious is the light and fluffy texture of the honey butter. It’s both in the batter and on the side. Make sure that the butter is really whipped up. To do this simply turn your mixer on high and whip until the butter looks fluffier and has turned a lighter color. Then add in the honey and whip until that is incorporated and the whole mixture is light and fluffy. Repeat this same step when making the honey butter later on.
The honey butter is of course completely optional. I love to add a little bit of pasture-raised butter on top of my bread and muffins. I whipped the butter up with the raw honey because these muffins are not overly sweet. The honey butter just adds an extra special touch. If you don’t like a lot of sweetness (or butter) simply skip this option.
Honey Blueberry Muffins with Whipped Honey Butter
Ingredients
- 1/2 cup softened butter (1 stick)
- 3/4 cup raw honey
- 2 eggs beaten
- 1 tsp vanilla
- 1/2 cup + 2 tbsp almond milk
- 2 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups blueberries
- Maple sugar or raw sugar for topping
Whipped honey butter
- 4 tbsp butter
- 3 tbsp raw honey
Instructions
- Preheat the oven to 350 degrees
- Start by beating the butter until light and fluffy
- Add the honey to the butter and whip until light and fluffy and well combined
- Add the eggs, vanilla, and almond milk and stir until well combined
- Add in the flour, baking powder, and salt and stir to combine
- Stir in blueberries
- Line a muffin pan with paper liners and evenly distribute the batter between the 12 muffin tins
- Top with maple sugar or raw sugar