Gluten-Free Blueberry Muffin Peach Cobbler The Best Recipes

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Gluten-Free Blueberry Muffin Peach Cobbler

"The classic breakfast muffin overtop of the classic summer dessert, aka heaven."

Ingredients :

• cooking spray
• Blueberry Muffin Batter:
• 1 cup gluten-free all-purpose flour
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1/8 teaspoon ground cinnamon
• 1/3 cup almond milk
• 1 egg
• 2 tablespoons coconut oil, melted
• 1/4 teaspoon vanilla extract
• 1 cup blueberries
• Peach Cobbler:
• 6 cups sliced peaches
• 3 tablespoons coconut sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H

• Preheat oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray.
• Combine flour, 1/2 cup coconut sugar, baking powder, and 1/8 teaspoon cinnamon in a large bowl.
• Whisk almond milk, egg, coconut oil, and vanilla extract together in another bowl. Add to flour mixture; mix well to combine. Fold blueberries into the batter.
• Mix sliced peaches, 3 tablespoons coconut sugar, lemon juice, and 1/2 teaspoon cinnamon together in a bowl. Transfer to prepared baking dish. Spoon blueberry batter on top of the peaches.
• Bake in the preheated oven until top is golden, 35 to 40 minutes.

Notes :

• Replace the egg with a flax egg (1 tablespoon ground flax seeds mixed with 3 tablespoons water) if you want to make this vegan.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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