gluten-free blueberry muffin (pan)

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I compiled a list (in my head) of recipes I want to attempt, pastries and dishes I want to create, recreate, or perfect.
On this list is to recreate the blueberry muffin as baked by Pain du Monde Bakery&Cafe.

Their large blueberry muffins are soft, light, and fluffy, and are not overwhelmingly sugary or rich in butter. They are studded with fresh, plump blueberries that naturally sweeten the muffin, and Pain du Monde cuts them into squares!

I found two of these 8-inch diameter paper pans in my baking pantry a while back and couldn't think of what to do with them. I thought of making a cake or an apple or peach crumble, but that never happened. I've been trying to avoid using butter (sorry Paula Dean) even though butter DOES make pastries flaky and moist and delicious...But I'm doing my research so hopefully I'll find a good alternative soon :) I've read about coconut oil and a method to make vegan butter, and I have yet to try.


I halved Teresa Cutter's recipe for her gluten-free blueberry muffins, and they taste almost like a recreation of Pain du Monde's blueberry muffins! Light and naturally sweet with a slight hint of apples and cinnamon, they make for a relaxing teatime snack and a healthy morning breakfast full of protein and antioxidants :) the gluten-free part is just a bonus.

I love the recipe, but I'm still determined to write up my own someday and hopefully it'll be delicious and healthy as well :)

Gluten-Free Blueberry Muffins

adapted from The Healthy Chef
yields 3 giant muffins or 6 cupcake sized muffins (or an 8-inch paper pan in my case)

Ingredients:

1 1/2 cups almond meal
1 tsp baking powder
2 eggs
2 tbs olive oil
1/2 tsp ground cinnamon
1 tbs honey
1/2 apple, chopped into mini chunks with skin on and then pureed
1 cup fresh or frozen blueberries

Directions:

- Preheat the oven to 325° F and line a muffin/cupcake tin with liners (or use an 8-inch paper pan :D).
- Combine the almond meal and baking powder in a small bowl and set aside.
- In another bowl, combine the eggs, olive oil, ground cinnamon, honey, and apple puree until incorporated. Then add the dry ingredients with the wet ingredients and mix well. 
- Fold in the blueberries.
- Scoop the batter into the liners 2/3 of the way and bake in the oven for about 20-25 minutes depending on your oven.
- Remove and serve