Gluten-Free Blueberry Muffin Peach Cobbler recipe

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Ingredients

cooking spray
1 cup gluten-free all-purpose flour
½ cup coconut sugar
2 teaspoons baking powder
⅛ 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

Nutrition Info

188.1 calories
carbohydrate: 35.9 g
cholesterol: 23.3 mg
fat: 4.8 g
fiber: 2.3 g
protein: 2.7 g
saturatedFat: 3.1 g
servingSize: -
sodium: 145.3 mg
sugar: 22.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9-inch baking dish

Recipe Note

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

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