These blueberry muffins are a quick and easy gluten-free recipe!
Makes 8-12 muffins
Ingredients:
- 3⁄4 cup rice flour
- 1⁄2 cup millet flour
- 3⁄4 cup tapioca flour
- 2/3 cup sugar
- 1⁄2 cup canola oil
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup blueberries
- 1 cup 2% milk
- 11⁄2 teaspoons xanthan gum
Directions:
- Preheat the oven to 375 F.
- Mix the dry ingredients in a big bowl. Mix the oil, eggs and milk in a separate bowl. Transfer the liquid ingredient mixture to the dry mixture.
- Mix it with a spoon for a minute just to moisten the flour (18 to 19 rounds of stirring) and then add the cleaned blueberry. Stir just a few more times to distribute the blueberry in the mixture. Over mixing should be avoided. The mixture looks lumpy.
- Put the paper liner in the muffin cups and pour the lumpy mixture to the muffin cups (2/3 of the capacity of the cup). Bake it for 23 to 25 minutes (do not open the oven door till the baking time is reached). Remove the muffins and let it cool to room temperature.
Adjusted for 5,000 feet—will work from 3,500 -6,500 feet.
Nutrition Facts (serving size 1 muffin): Calories 280, Calories from Fat 120, Total Fat 13g, Saturated Fat 1.5g, Cholesterol 40mg, Sodium 370mg, Total Carbohydrate 39g, Dietary Fiber 2g, Sugars 16g, Protein 4g
