These gluten free muffins will become your new best friend.
Not often do I run out of vegan and whey protein powder, but the time came this afternoon when I reached for the tub and saw the dreaded scoop at the bottom and nothing else!
Sigh! I know!
Thus, the Lemon Blueberry Collagen Muffins were born…
For all the fellow non-gluten eaters out there you know what a pain in the a** it can be when trying to make a fluffy, non-crumbly muffins that won’t evaporate in seconds like those natural valley bars
Yeah you know the ones I’m talking about. You take them out of the package and half of it is already granola.
Of course, we don’t want that, but unfortunately when it comes to gluten free baking, there is about a 50/50 shot that anything will workout right when you follow the recipe step by step when using these various flours
When it comes to gluten free baking I’m not a huge fan of mixing 3-5 different flours because being gluten free is expensive enough!
All you need to do is look at the size and price of gluten free bread to figure this out. If you didn’t know the slices are as small as cards and are about $7 for a loaf you have to freeze…as you can see I ain’t about that life
Without further ado, these muffins are made with only…
Wait for it…
To make it even simpler, it’s a gluten free all-purpose flour. I used pillsbury, but bob’s red mill would work as well.
Oh, and one special ingredient as well
But that likely wasn’t a shock to you as it gave it away in the title
The best part of these muffins is the lemon-deliciousness on the top of it!
This part is completely optional but it enhances the lemon flavor and also adds a bit of a bakery-style element.
It’s a bit better than an ordinary muffin because it’s a fancy muffin which basically makes it better than an ordinary muffin.