Gluten Free Blueberry Peanut Butter and Jelly Muffins Food Photo Shoot and Recipe

 

I’ve been on a bit of a gluten free kick lately, partially because it’s starting to go well.  Once I started using gluten free flours in recipes where gluten isn’t necessary (breads need SOMETHING more) like cookies and such, it became a lot easier to wrap my head around the use of these things.  I actually made these several days ago, but I’m just now getting around to sharing it with you.  I give you, gluten free blueberry peanut butter and jelly muffins
 

What you need: 

.5 cup peanut flour 

1 cup quinoa flour 

¾ c sugar 

½ t salt 

1 t vanilla 

1/3 cup butter, melted 

1 egg 

½ cup milk 

2 T baking soda 

1 cup blue berries 

Strawberry Jelly 

½ c brown sugar 

¼ c butter, softened to room temp 

1/3 cup ground flax 

1/3 cup quinoa flour 

1 ½ t cinnamon

Starts with the wet ingredients in a large bowl: melted butter, eggs, sugar, vanilla, milk.  Cream that together.

Add the flours, salt, baking powder and mix until combined. 

After this, fold in the bluberries until evenly distributed. 

I used a silicone muffin pan, lightly oiled. 

Fill half full with batter, then add a dollop of jelly in the center of each. 

Cover the jelly in batter until it comes to the edge of the cup.  Prepare the strusel with the ¼ cup butter, 1/3 cup flour, cinnamon and flax until crumbly, distribute across the muffins. 

They should look like this, bake for about a half hour at 300 degrees Fahrenheit.

They’re finished when an inserted toothpick comes out clean.  I let them cool before removing them from the pan to keep them together, remember theres a molten core of jelly in there.   

I tried making something similar several years ago with bad success.  I thought the idea of a peanut butter and jelly muffin was an awesome one, but what I came out with was SO heavy and hard to eat.  This was a lot better and it had to do with the peanut flour.  The gluten free aspect makes it a lot more digestible for most people as well. 

These are a pretty simple one and I figure just about any gluten free flours would substitute reasonably well here.  I’ve found that I just buy a few types and substitute for flour in varying ratios with flavor in mind.  Quinoa is known to have a slightly bitter flavor unless lightly roasted, but that takes a long time to do. For that reason I usually cut quinoa flour with something else to cut that flavor. 

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Thanks for following and supporting, until next time!