I’m so excited about these brand new Gluten-Free Blue Blueberry Muffins! You might be wondering why they are so blue, and I’m delighted to tell you all about why. I’m partnering up with ZOE to learn about my gut health, and these muffins will help me do just that! Are you joining me in the challenge?
In my year of health, I’m learning not only about the outside but also the inside. That all starts with not being afraid to talk about it! Did you know our guts are totally unique? ZOE helps you identify what is going on in your unique gut so that you understand exactly how your body reacts! Head to ZOE’s challenge website for all the details.
They have a full test kit that I will be sharing about soon, but in the meantime, you can take the #bluepoopchallenge with me to get some insight! I am very excited about this challenge because it is so simple and very affordable. You eat two of these delicious muffins, and a couple of days later, you take a quiz to learn all about your gut!
What I love about this challenge is that ZOE makes it so fun. The fact of the matter is everybody poops, so why be embarrassed to talk about it? Once you take the quiz, it will label you with a fun “poop personality” and give you some details and insights about your gut! How exciting is that?
By the way, these gluten-free blueberry muffins are freaking delicious, so there’s no reason not to make them! Just be sure to get one of the listed food colorings below so that the test is successful, and you will be all set!
If you’re feeling unsure about the food coloring, please know that this is totally safe in small quantities! The pigment in the dye used to bake these blue muffins passes through your digestive tract unchanged, which is why they turn your poop blue. As this is a scientific experiment, we recommend using the dye so you can see the results, if possible. If that isn’t an option, try nuts, sweet corn or beetroot. Almond or cashew nuts can be easily seen in poo if consumed in quantities ~ 50g. It’s best not to overly chew the nuts, a ‘normal’ chew allows enough large particles to be visualized.Print
These muffins are not only delicious for breakfast or a snack, but they will also teach you all about your gut!
For the crumble:
¼ cup packed light brown sugar
3/4 cup gluten free flour, we used Bob’s Red Mill 1 to 1
Pinch of salt
4 tablespoons unsalted butter, melted
Drops of blue food coloring
For the muffins:
2 large eggs
½ cup light olive oil
¾ cup granulated sugar
2 teaspoons vanilla
½ cup whole milk
1 ¾ cups plus 1 tablespoon gluten free flour (we used Bob’s Red Mill 1 to 1), divided
2 teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon blue food coloring
1 cup fresh blueberries
Zest of 1 lemon
For the Glaze:
½ cup powdered sugar
1 tablespoon whole milk
½ teaspoon vanilla
Drops of blue food coloring**
**Food coloring must be one of the following options:
Preheat the oven to 350F.
Line a muffin tray with cupcake liners.
Make the Crumble
In a small bowl, stir together the light brown sugar, flour and salt. Add the melted butter and drops of the blue food coloring. Add as much or as little of the blue food coloring as you like, until you achieve the color you desire. Using your fingers (the only effective way to do this, and it’s fun!), mix for 2 to 3 minutes or until the blue food coloring is thoroughly mixed into the crumble. Set aside.
Make the Blue Muffins
In the bowl of a stand mixer, or in a bowl while using a hand mixer, add the eggs, light olive oil, sugar, vanilla and whole milk. Mix until the ingredients are creamed together.
In a medium bowl, add 1 ¾ cups flour, baking powder and salt. Mix to incorporate the ingredients. Slowly add the dry ingredients to the wet ingredients. Mix to combine until smooth. Add 1 teaspoon of blue food coloring. Mix to incorporate.
In a small bowl, add the blueberries, 1 tablespoon flour and lemon zest. Toss to coat completely. Using a spatula, fold the blueberry mixture into the batter.
Using a ¼ cup measure as a guide, fill the cupcake liners equally, to ensure a consistent baking time. Using your fingers, sprinkle the crumble mixture over the top of each muffin to coat completely.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
While the muffins are cooling, in a small bowl, combine the powdered sugar, milk, vanilla, and drops of blue food coloring according to your desired color. Mix to combine. Using a spoon, drizzle the glaze over the muffins and enjoy!
Keywords: gluten free muffin, blueberry muffin