Blueberry Chocolate Chip Muffins

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These Blueberry Chocolate Chip Muffins have a natural blue hue from frozen blueberries and are loaded with chocolate chips! Best yet, they're gluten free, nut free, eggless and can easily be vegan!

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In a small microwave safe bowl, heat the frozen blueberries in 20 second increments, stirring after each time, until they are soft liquidy and jammy.

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In a large bowl, combine the gluten free flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine.

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In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Into the cornstarch water, add the milk of choice, vegetable oil and vanilla; whisk to combine.

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Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.

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Use a spatula to fold in all the jammy blueberries, including any liquid. If you want the color all blue, make sure to blend it all in. Don't leave any swirls.

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Use a spatula to fold the chocolate chips into the batter until combined.

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Add additional chips on top once in the muffin tin and bake until risen and springy.

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Let cool in the muffin tins for about 5-10 minutes. Then move to a cooling rack.

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Get the complete recipe via the link below.

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