Blueberry Muffins and Lemon Poppy Seed Muffins

Ever since I have started getting into baking, I have been seeing muffin and cupcake recipes everywhere that I have wanted to try. However, I surprisingly didn’t have a muffin tin! So, I have been muffin-less, until now!

My wonderful mother-in-law got me a Demarle muffin pan for Christmas and I am now a muffin makin’ machine! This not only excites me, but my husband is pretty ecstatic as well! Last night he actually asked me to “make dozens and freeze them”. I’m going to have to find the time to make dozens before I can commit to that!

Below are my two favorite muffin recipes thus far.

Blueberry Muffins (adapted from Whole Life Nutrition Kitchen)
 

These are so moist and delicious, and very filling. They are great for breakfast or for a snack!  

Ingredients:
1 1/2 cups sorghum flour (or you can use brown rice flower)
1 cup almond meal flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 teaspoon guar gum
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
2 large eggs
1/2 cup honey
1/2 cup milk (dairy or non-dairy)
1/3 cup melted virgin coconut oil
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups blueberries

Preheat your oven to 350. Line a 12-cup muffin pan with paper liners (or if you have Demarle, you can skip this step)

Mix together the dry ingredients in a large bowl. 

In a separate bowl add the eggs and whisk. Then add the remaining wet ingredients. Blend well. 

Pour the wet ingredients into the dry and whisk together well. Then, lightly mix in the blueberries. Use a 1/3 cup measure to pour batter into muffin cups.

Bake for about 25 minutes. Remove muffins from pan and let cool

Lemon Poppy Seed Muffins (or Lime Poppy Seed)

These muffins are lighter and airier than the previous muffin. They are also much sweeter. These make a better snack or dessert than breakfast!

Ingredients
8 Tablespoons dairy free shortening. (I’m sure that coconut oil would work too, make sure its softened)
1 cup Turbinado
2 egg
1 teaspoon lemon extract (or lime)
1 teaspoon almond extract
2 Tablespoon lemon juice (or lime)
2/3 cup tapioca starch + 1/2 cup superfine rice flour + 1 teaspoon guar gum
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup almond flour
2 teaspoons poppy seeds
1/4 cup milk (I used coconut)

Lemon syrup ingredients:
2 Tablespoons lemon juice
2 Tablespoons sugar 

Preheat your oven to 350. Line a 12-cup muffin pan with paper liners (or if you have Demarle, you can skip this step)

In a large bowl, Cream together butter and sugar. Add remaining wet ingredients, minus the milk,  and blend well

In a separate bowl, whisk together flour(s), baking powder, salt, and almond flour.

Add dry ingredients to creamed sugar/butter/egg mixture, mix well. Add milk, mix well 

Fill muffin cups/paper liners w/ a ¼ cup measure and bake for 16-20 minutes

While the muffins are baking, mix together the sugar and lemon juice for the lemon syrup and set aside.
 

Puncture several small holes in each muffin (6 or so). Spoon the lemon syrup over the top of each muffin.

Allow the muffins to sit for 15 minutes before removing from the pan.