Gluten-Free Blueberry Muffins

Breakfast

These Gluten-Free Blueberry Muffins taste like a stack of buttery pancakes drizzled in maple syrup | Mindfully You NutritionI’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 buttery pancakes drizzled in maple syrup | Mindfully You NutritionThese 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.

These Gluten-Free Blueberry Muffins taste like a stack of buttery pancakes drizzled in maple syrup | Mindfully You NutritionWith 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

Ingredients

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

2 eggs

1 cup blueberries

Instructions

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.

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  1. Georgie

    April 10th, 2018 at 8:42 pm

    I love this! I am going to try this recipe at the weekend and let you know what I think… Thank you for sharing!!