I decided I wanted to try my hand at making blueberry muffins. When I want muffins, I usually just buy a box of mix from Whole Foods. Unfortunately, the blueberry muffin mix from Whole Foods is less than stellar. They are dry as a chip. You have to slather them in Earth Balance to get them to be remotely close to anything muffiny.
As I said in my previous post, I have a great deal of gluten free flour and I experimented with it here. Feel free to substitute the flour mix for an all purpose baking mix. If you are using Arrowhead Mills Gluten free flour mix, be sure to omit the baking powder and the salt, as the mix already has plenty of these ingredients.
¼ cup BRM Quinoa Flour
¼ cup BRM Brown Rice Flour
¼ cup BRM White Sorghum Flour
½ cup ground flaxseed
½ tablespoon of baking powder
¼ teaspoon salt
½ tablespoon of cinnamon
Dash of nutmeg
1/3 cup of Turbinado sugar (or any other sugar)
½ cup of grape seed oil (can sub for any oil except EVOO)
¾ cup of So Delicious Coconut Milk (or soy, rice, hemp, almond)
3 tablespoons soy yogurt
1 teaspoon of vanilla extract
1 cup of blueberries (if frozen, allow them to thaw before baking)
Rolled oats for the top (Optional)
Preheat over to 400 degrees. In a large bowl, combine all of the dry ingredients and use a fork to combine them. I do this in lieu of sifting. I don’t have a sifter and I am not entirely sure gluten free flour needs sifting. Don’t quote me. In a separate bowl, whisk together all of the wet ingredients. Combine the dry ingredients with the wet ones and mix for about two minutes. There is no such thing as over mixing with gluten free flours.
Lightly grease a non-stick muffin tin or silicone muffin tin. Full the cups with the batter. They won’t rise as much as glutinous muffins so fill ‘er up, kids. Bake for 22-25 minutes or until a knife inserted into the center of the muffins come out clean.
Yields 8 large muffins or 12 stout muffins.