Spiced Flax Blueberry Muffins (Gluten Free, Dairy Free) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Sweet, flavourful and - most important - tender and moist: in my humble opinion the best gluten free muffins out there! The streusel topping is great but not necessary. Yield: 2.5 - 3 dozen muffins Ingredients:
4 cups gluten-free rice flour mix |
1 cup white sugar |
1/3 cup brown sugar |
2 tablespoons baking powder |
2 teaspoons baking soda |
1 1/2 teaspoons xanthan gum |
1/2 teaspoon salt |
2 teaspoons nutmeg |
1/2 teaspoon allspice |
1 teaspoon cinnamon |
3 tablespoons flax seed meal |
2 tablespoons flax seeds |
6 cups blueberries |
1 cup soymilk (or vanilla almond milk) |
1 cup vegetable oil |
4 large eggs |
1 teaspoon vanilla extract |
Directions:
1. Formula for Brown Rice Flour Mix: 2 cups brown rice flour, 2/3 cup potato starch (NOT flour), 1/3 cup tapioca starch/flour, Yield: 3 cups.
2. 1.) Preheat oven to 375 degrees.
3. 2.) Spray muffin pan (or muffin liners) with cooking spray.
4. 3.) Mix all dry ingredients in large bowl. Add blueberries; stir to coat evenly.
5. 4.) In another bowl, combine milk and oil; remove 1 Tb. of combined liquid and discard it. Beat in eggs and vanilla.
6. 5.) Add liquids to blueberry mixture and stir until just blended.
7. 6.) Fill muffin pans 2/3 full. (Optional: Sprinkle top with cinnamon sugar or streusel topping.)
8. 7.) Bake 18-20 minutes until lightly golden.
9. Streusel Topping (Note: these muffins have great flavour and don’t need the fancy toppings). 1/2 cup brown rice flour mix,1/3 cup brown sugar, 1/2 teaspoons cinnamon, 1/4 teaspoons xanthan gum, 3 Tb. butter or margarine melted.
10. Combine dry ingredients; stir to blend. Pour in butter and stir until all dry ingredients are moistened.
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