Wednesday, June 22, 2016

Gluten-free, sugar-free blueberry muffins from author @DarylWoodGerber



From Daryl aka Avery:

Muffins. I love muffins. They go with everything, breakfast, snacks, lunch, barbecue dinners.  Barbecue? Yes, I've got barbecue on the brain! Next book: GRILLING THE SUBJECT. Theme: Barbecue. The Wild West Extravaganza is coming to Crystal Cove.

But back to muffins. What I love about them is how easy they are to make, to eat, to store. Did you know that if you wrap them individually in tight saran paper (I've fallen in love with the Glad cling wrap), they freeze great for up to three months. They defrost quickly in the microwave, about 15-20 seconds on medium.

Why did I make these sugar-free as well as gluten-free? Because I know many of our fans need sweets that are sugar-free, and I really like how Swerve bakes!

What is Swerve? From its website: Swerve is a great tasting, natural sweetener that measures cup-for-cup just like sugar!  Made from a unique combination of ingredients derived from fruits and vegetables, Swerve contains no artificial ingredients, preservatives or flavors.

I buy it online, but I think you can get it at a specialty store like Whole Foods. I haven't seen it at my local grocery store, yet.

Anyway, there's a lot less "guilt" when you make something sugar-free.  (If you would like to make these using regular flour, just substitute regular flour for the gluten-free flour, omit the xanthan gum. You can use regular vanilla and baking powder, too.

*Make sure you handpick your blueberries and remove all the stems.

SUGAR-FREE BLUEBERRY MUFFINS (GLUTEN-FREE)

Ingredients:

1/3 cup milk
1/4 cup butter, melted in microwave
1 tablespoon cream cheese
1/2 cup plus 2 tablespoons Swerve sweetener (or Splenda)
1 egg
1/2 teaspoon GF vanilla extract or vanillin
1/2 cup blueberries, mashed
1 teaspoon GF baking powder
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1 cup gluten-free flour (mixture sweet rice flour, tapioca flour)
1/2 cup more blueberries whole.


Preheat oven to 375 degrees F.

In a large bowl, mix the milk, butter, cream cheese, Swerve sweetener (bakes like regular sugar), egg and vanilla extract.

Add the mashed blueberries and baking powder.




Mix in the xanthan gum, salt, gluten-free flour.

Add the rest of the blueberries and FOLD together.  Pour the mixture into 6-7 cupcake holders (about two-thirds full). Sprinkle with extra sugar.






Bake 25-30 minutes.




Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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Plus check out my website.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered.
Coming August 2016!! 
Click here to pre-order.


FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery.
Came out in February 2016

Click to order.



When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
To order: CLICK HERE.

$2.99 in e-books everywhere. Print is available on Amazon.



16 comments:

  1. I can't wait for it to cool off for a day here! I would REALLY like to use my oven and bake these muffins and a couple of other recipes I pinned on Pinterest. This recipe looks delicious! Thanks for sharing.-Heather

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  2. Thanks for the muffin recipe! I love them for snacks! Love the Cookbook Nook Mystery series!

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  3. they look yummy Daryl, and how I love blueberries!

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    1. Thanks, Roberta! I eat them all summer long! ~ Daryl

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  4. Thank you for this recipe can't wait to try it. Looking forward to this book too

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  5. Thank you for this recipe can't wait to try it. Looking forward to this book too

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  6. Blueberries make just about everything better, don't they?

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    1. Libby, just about everything. I haven't tried them with steak, yet, but maybe I should try a blueberry barbecue sauce. What do you think? :) ~ Daryl

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  7. I have blueberries in the fridge! There's nothing better than a blueberry muffin.

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    Replies
    1. I agree. So satisfying and so easy! Enjoy~ Daryl

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