I’ve expressed my lack of enthusiasm for muffins before. They are the last bakery item I choose from if there is nothing left in the case and nine times out of ten they make me feel like crap. I’m not quite sure why. I believe it’s because a majority of muffins are essentially cupcakes aka my body can’t handle that much sugar in the mornings. For some reason though, I had an urge to bake gluten-free muffins on Sunday.
There was extra brown rice and almond flour in the cupboard waiting to be used. I mixed the blend together with maple syrup, coconut oil, eggs, and blueberries. My hopes weren’t high they would turn out edible. Baking gluten-free is tricky. You need to get the ratio’s right. Low and behold, they came out of the oven with perfectly domed tops and a buttery taste.
These Gluten-free Blueberry Muffins taste like a stack of home-style pancakes drizzled in syrup. They have a tender crumb that will melt in your mouth. Be aware though, brown rice flour has a slightly grittier texture with a nutty aftertaste. If this isn’t your cup of tea, then these muffins probably won’t float your boat like they floated mine.
With that said, these Gluten-free Blueberry Muffins are delicious slathered with a warm pat of butter. They are a cozy way to enjoy your morning if enjoy alongside a cup of tea. Hope you get a chance to make them
Gluten-Free Blueberry Muffins
Yield 6 muffins
1 cup brown rice flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup coconut oil, melted
1//4 cup maple syrup
1 teaspoon vanilla extract
1 cup blueberries
Pre-heat oven to 350 degrees F. Spray a muffin pan with non-stick spray and set aside.
In a small bowl, whisk together the dry ingredients. Set aside.
In a larger bowl, stir together coconut oil, maple syrup, vanilla extract and two eggs. Slowly add the dry ingredients by 1/2 cup fulls, until fully incorporated and a smooth batter is formed. Fold in blueberries.
Fill each muffin tin all the way to the top with batter. Bake for 20 minutes or until a toothpick inserted in the middle comes out dry. Serve.