Muffin Recipe ⋮ Gluten-Free Blueberry Muffin Peach Cobbler

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

Ingredients

• cooking spray
• 1 cup gluten-free all-purpose flour
• ½ cup coconut sugar
• 2 teaspoons baking powder
• ⅓ teaspoon ground cinnamon
• ⅓ cup almond milk
• 1 egg
• 2 tablespoons coconut oil, melted
• ¼ teaspoon vanilla extract
• 1 cup blueberries
• 6 cups sliced peaches
• 3 tablespoons coconut sugar
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray.
2. Combine flour, 1/2 cup coconut sugar, baking powder, and 1/8 teaspoon cinnamon in a large bowl.
3. 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.
4. 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.
5. Bake in the preheated oven until top is golden, 35 to 40 minutes.

Nutrition Facts

• calories188.1
• carbohydrateContent35.9 g
• cholesterolContent23.3 mg
• fatContent4.8 g
• fiberContent2.3 g
• proteinContent2.7 g
• saturatedFatContent3.1 g
• sodiumContent145.3 mg
• sugarContent22.4 g