1 ½ cups unsweetened fresh blueberries (I used frozen, undefrosted)
½ cup milk (I used vanilla flavored almond milk)
½ cup canola oil
2 large eggs
½ teaspoon pure vanilla extract
Cinnamon sugar for garnish or optional streusel topping (I used the streusel topping)
Preheat oven to 375 degrees. Position rack in center of oven. Spray muffin pan with cooking spray.
Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
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.
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.
½ cup brown rice flour mix
1/3 cup brown sugar
½ teaspoon cinnamon
¼ teaspoon xanthan gum
3 tablespoons unsalted butter, melted
Combine flour, brown sugar, cinnamon, and xanthan gum in a small bowl; stir to blend. Pour in butter and stir until all dry ingredients are moistened. Break into small pieces with spoon.
Brown Rice Flour Mix
2 cups brown rice flour (extra finely ground)
2/3 cup potato starch (NOT potato flour)
1/3 cup tapioca flour
Total- 3 cups
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