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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Blueberry muffins made with gluten free flour Ingredients:
2 cups brown rice flour mix (see note) |
2/3 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon xanthan gum |
1/4 teaspoon salt |
1/4 - 1/2 teaspoon nutmeg (to taste) |
1 1/2 cups unsweetened fresh blueberries |
1/2 cup cow's or vanilla flavored almond milk |
1/2 cup canola oil |
2 large eggs |
1/2 teaspoon pure vanilla extract |
cinnamon sugar for garnish or optional streusel topping |
Directions:
1. Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
4. Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar or streusel topping. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and serve immediately or cool on a rack.
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