Time: 1 hour 42 minutes
Complexity: easily
Servings: 12

Fresh blueberries are one of the most popular toppings for American muffins. They add moisture, a subtle aroma, and a wonderful flavor. Blueberries will brighten up even gluten-, egg-, and dairy-free muffins. Sugar is replaced with the natural sweetness of agave and blueberry syrup. The muffins are delicious, fluffy, and healthy. All ingredients are mixed into the batter and baked like regular muffins in tins.

Ingredients:

• 2 cups gluten-free baking flour
• 2 tsp baking powder
• 2 teaspoons of baking soda
• 1 teaspoon coarse salt
• 1 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 0.5 cups of rapeseed oil
• 2/3 tbsp. agave nectar
• 2/3 tbsp. rice milk
• 1 tbsp vanilla extract
• 1 cup fresh blueberries

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

gluten-free flour, xanthan gum, cinnamon, Agave nectar, rice milk, vanilla extract, blueberry

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Preparation:

Step 1
• Preheat oven to 160°C. Line a standard 12-cup metal muffin pan with paper liners.
Step 2
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the canola oil, agave nectar, rice milk, and vanilla to the dry ingredients and mix until smooth. Using a plastic spatula, gently fold in the blueberries until evenly distributed throughout the batter.
Step 3
• Spoon 1/3 cup of batter into each prepared muffin cup, filling them almost completely. Bake the muffins on the middle rack of the oven for 22 minutes, rotating the pan 180° after 15 minutes. They will spring back slightly when pressed, and a toothpick inserted into the center will come out clean.
Step 4
• Let the muffins rest for 15 minutes, then transfer them to a wire rack and cool completely. Store the blueberry muffins in an airtight container at room temperature for up to 3 days.

Votes: 4

Author of the recipe - Erin McKenna is a diet bakery in New York City, USA.