Blueberry Muffins (AR)

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Variations:

Chocolate Chip Muffins: omit blueberries, nutmeg, and cinnamon sugar topping. Add 1 cup chocolate chips, ½ teaspoon vanilla. Sprinkle top with granulated sugar.

Lemon Coconut Muffins: omit blueberries, nutmeg, and cinnamon sugar topping. Add 1 cup sweetened flaked coconut and 1 tablespoon grated lemon zest.

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Ingredients

  • 2 cups (326 g)brown rice flour mix
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 – 1/2 teaspoon nutmeg (to taste)
  • 1/4 teaspoon salt
  • 1 1/2 cups unsweetened blueberries, partially thawed if frozen
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup oil
  • Cinnamon sugar for garnish**

Preparation

Step 1

1) Preheat oven to 350°F. Spray muffin pan with baking spray.

2) Mix flour, sugar, baking powder, baking soda, xanthan gum, nutmeg, and salt in large mixing bowl. Add blueberries; stir to coat evenly.

3) Combine milk and oil in small bowl. Remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to blueberry mixture and stir until just blended.

4) Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar. Bake 18–20 minutes until light golden. Remove and serve immediately. Store in refrigerator.

** To make cinnamon sugar combine 2 tablespoons sugar with ½ teaspoon cinnamon.

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