Happy 2015! I hope the coming year brings you all good things.

This is my second year belonging to a winter farm share. One of the items I’ve happily learned to count on each month is frozen organic blueberries. With these berries, I usually make smoothies, scones, and muffins.

blueberries | healthy green kitchen

Recently I was flipping through the new book Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed. (Silvana is a friend of mine and she was sweet enough to give me a copy of her book.) The blueberry swirl muffins caught my eye: they feature both whole and swirled cooked blueberries, along with a lemon sugar topping, and looked positively delectable. So I gave them a try, and delectable they are!

blueberry swirl muffins | healthy green kitchenblueberry swirl muffins | healthy green kitchen

This recipe (along with all of the recipes in Silvana’s book) is both gluten and dairy free. You can find the recipe for the Gluten-Free All-Purpose Flour in her book on page 195 (the recipe is also on her blog and she sells it packaged here); Silvana’s cashew milk recipe is in the book, as well.

These muffins are wonderful and though I do not follow a gluten or dairy-free diet by necessity, I look forward to making more of the recipes in Silvana’s cookbook. If you do follow a restricted diet, I think you’ll be very excited by the recipes in here- there are a number of different baked goods, breads, and pasta dishes, in particular, that look positively fantastic!

blueberry swirl muffins | healthy green kitchen

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blueberry swirl muffin | healthy green kitchen

 

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2 Comments

  1. 1

    kristie {birch and wild} — January 6, 2015 @ 11:40 pm

    These look lovely. I look forward to getting this book, as I am totally gluten free and often need direction when experimenting with making my own gluten free baked good.

  2. 2

    shanto — September 13, 2015 @ 2:46 pm

    Wow! look amazing. I loved your blog. Here are learning a lot more about this site. Thanks.