• Katherine Arthurs

Gluten Free Maple Syrup & Cinnamon Blueberry Muffins

Are you a muffin top person? Caught you off guard with that question huh?!? But seriously - are you?


I've been trying to find/create a good muffin recipe that is FREE of processed sugar but still delicious. These are sweetened with high quality maple syrup + flavored with cinnamon, lemon zest and COCONUT CREAM! They are moist, fluffy, chewy - all those words!


I've been making these a lot lately for my clients - kids and grown up kids love them!


Make them and let me know what you think!



Gluten Free Maple Syrup & Cinnamon Blueberry Muffins


1 3/4 cup plus 1 teaspoon gluten free flour blend (I use Bob RedMill's)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 sea salt

1/4 teaspoon cinnamon

zest from 1 lemon

1/3 cup melted coconut oil

1/2 cup high quality maple syrup

2 eggs, room temperature

1 teaspoon vanilla extract

1/2 cup coconut whipping cream (I love Nature's Charm)

1 cup blueberries - toss in the extra 1 teaspoon of flour


Preheat the oven to 400F. Grease 12 muffin cups with spray or butter or use muffin paper liners.


In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt, cinnamon and lemon zest. Mix them together with a whisk.


In a medium mixing bowl, combine the melted coconut oil and maple syrup and beat together with a whisk. If the coconut oil starts to solidify - put on a warm stove or in a warm spot (even the microwave would work for a couple of seconds. Add the eggs and beat well, then add the coconut whipping cream and vanilla. Mix until just combine.


Pour the wet ingredients into the dry and mix with a wooden spoon or spatula, just until combined.


In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter.


Divide the batter evenly between the 12 muffin cups. Bake the muffins for 18-22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. Enjoy!