Curious Mother

Blueberry Muffins

Blueberry Muffins
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
22-30 Mins
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.

This entry was published on February 1, 2013 at 12:26 am. It’s filed under Baking, Gluten Free, Low Sugar, Soy Free, Vegan and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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