Gluten Free – Vegan – Low Sugar – Soy Free
1 Cup Bob’s Red Mill GF (Gluten Free) Millet Flour
1 1/4 Cup Bob’s Red Mill GF All Purpose Baking Flour
3 tsp. Baking Powder
2 tsp. Baking Soda
2 tsp. Xanthum Gum
2 Tb. Flax Meal
1 tsp. Salt
1/2 Cup Coconut Nectar
2/3 Cup Rice Milk
2 tsp. Vanilla
2 tsp. Fresh Lemon Juice
2/3 Cup Fresh Blueberries
Set Oven to 325 degrees
Add cupcake liners to a 12-cup Muffin Tin
In a large bowl mix the Millet Flour, All Purpose Baking Flour, Baking Powder, Baking Soda, Xanthum Gum, Salt, and Flax Meal till blended.
In a separate bowl mix the Coconut Oil, Coconut Nectar and Rice Milk till well combined. Add the Fresh Lemon Juice and Vanilla, then slowly add wet to dry.
Last fold in the Blueberries.
Pour about 1/3 cup batter into the 12-cup muffin tin
Turn 180 degrees half way through
These will come out moist and delicious!
Next time I make them I plan to add Oats. I’ll update when I do.
Note: If you use frozen blueberries I suggest you bring them to room temperature before adding to batter.