Email to Ella Howell      

Recipe Categories: caraella's HOME PAGEAPPETIZERS Autumn BEVERAGES BREAD BreadMachine BREAKFAST Cakes CAKESandPIES CANDY Canning CASSEROLES chicken Christmas CoffeeDrinks Coffeemixes COOKIES CROCKPOT DESSERTS Dogs Easter FISHandSEAFOOD Freezingproduce Frosting GlutenFreeRecipes Healthy HomemadeCleaners HomemadeMixes hotchocolatedrinks MainDish MEATS Microwave NaturalRemidies PASTA Pies PIZZA PizzaDessert RICE SALADandDRESSING SAUCES SideDish Soup SOUPSandSTEWS Stains StirFrys VEGETABLES VEGETARIAN

Blueberry Mufins gluten free




Source of Recipe


unknown


List of Ingredients




2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1/2 tsp xanthan gum
1/2 cup coconut oil
2/3 cup agave
2/3 cup rice milk
2 tsp vanilla
1 tsp lemon extract
2/3 cup fresh blueberries

Recipe



In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave, rice milk, vanilla and lemon to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter. Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean. Let the mufins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.