Blueberry, Lemon and Pumpkin Muffins ~ A Gluten-Free Delight

This is a Sponsored post written by me on behalf of Libby’s for SocialSpark. All opinions are 100% mine.

Blueberry, Lemon and Pumpkin Muffins ~ it’s a unique combination of flavors that are perfect anytime of the year but especially now with fresh blueberries and lemons available and Pumpkin Puree from Libby’s which is available year round and always a staple in my pantry.  

Some of you may know that around my house we have been switching to a gluten-free lifestyle.  Gluten-free doesn’t have to mean devoid of taste and these muffins aren’t only filled with flavor but the Libby’s Pumpkin is a great source of Vitamin A and good source of fiber.  

Blueberry, Lemon and Pumpkin Gluten-Free Muffins

Ingredients:

1/3 cup Libby’s Pumpkin Puree

4 tablespoons liquefied coconut oil {melt if necessary in the microwave 15 seconds at a time until fully melted}

1 cup vanilla yogurt ~ this can be low-fat or regular but not fat-free

3 teaspoons lemon bakery emulsion {this provides a bolder flavor than lemon extract but lemon extract can be substituted}

1 egg, beaten

2 cups gluten-free flour

1/4 cup flax seed meal

1/2 cup pure cane sugar with 1/2 teaspoon maple extract stirred into sugar before adding to other dry ingredients

1 teaspoon baking powder

1 teaspoon baking soda

1 cup fresh or frozen blueberries that have been thawed 

Directions:

Preheat oven to 350 degrees

Line a 12-count cupcake tin with liners or grease if not using liners.

In a large bowl combine all dry ingredients.

In a small bowl beat the egg.  

Fold Libby’s Pumpkin Puree, yogurt and lemon bakery amulsion together.

Add your beaten egg to the above mixture.

Gently mix in the melted coconut oil.  

Add the dry ingredients to the wet blending only until everything is incorporated.  Do not over mix.  Gently fold in the blueberries.

Divide evenly among 12 cupcake wrappers and bake for 25 minutes checking at about the 20 minute mark to see if the muffins are done.  They will be lightly browned and a toothpick inserted in the center will come out clean when they are completely baked through.  

Allow to cool in pan before serving.  

Check out this Pumpkin Fast Fact Sheet to learn just of a few of the wonderful things that #PumpkinCan add to your recipes.  

For more out of the box and in the can ways to create amazing recipes with pumpkin follow Libby’s on Twitter, Libby’s on Facebook and/or Libby’s on Pinterest.  

Libby's photo 09a341e3-a992-48f0-aedc-b8cb5b488a8d_zpsdfc183eb.png

Visit the Pumpkin Can website and share your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest for a chance to win weekly prizes and you’ll be entered for a chance to win a Vitamix blender ~ pretty cool, huh?  This #PumpkinCan stuff is good! 

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Sharing at:  Thursday Favorite Things, Weekend Retreat, Tidy Mom, Tatertots and Jello

 

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Comments

  1. 2

    says

    Mary Beth….your muffins look delicious!!

    I’ve made blueberry lemon muffins and pumpkin muffins, but I never thought to put the two together. Do you notice the pumpkin flavor or do they taste lemony? I’m off to check out lemon bakery emulsion. That’s a new ingredient to me…fun! I have canned pumpkin and blueberries…so I might make these…with regular flour. I’m sorry you have to go gluten free. In our next leg of the journey we may go grain free for health….or maybe we’ll stick with ancient grains…we’ll see.

    Thanks for sharing your recipe and tips…like stirring pumpkin into oatmeal….that really would improve the nutrition.

    Hope your day is filled with many extraordinary moments!
    Diane | An Extraordinary Day´s last blog post ..One Earth Day Discovery Broke My Heart

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