Okay, it took me a bit longer than I expected to be able to get this recipe together, including a failed experiment! Don’t worry; this recipe is not the failed experiment.
I’ve always loved blueberry muffins, and growing up, we’d just use the classic box mixes most of the time. Of course, that was before any of us even knew what gluten free casein free was. Since going gluten free, breakfasts were one of the tougher meals for me, since so many of my favorite foods like biscuits, pancakes, waffles, blueberry muffins, and French toast were placed out of my reach.
So, I continued on my quest for the perfect gluten free blueberry muffin. My first attempt was an utter disaster, I made it using only almond meal, overfilled the muffin cups, and the result was not pretty. I wish I had taken pictures. It was a total mess in fact, but it tasted right, so I kept modifying it until I got this one:
• 1/2 cup coconut butter melted (yes, it must be melted)
• 1 cup brown sugar
• 1/2 cup almond milk or water
• 1 cup almond flour
• 1 cup rice flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups blueberries, (may use frozen, I just used a drained can of blueberries)
1. Mix the dry ingredients together, then add the coconut butter. Stir until mixed, then add the almond milk.
2. Fold in the blueberries gently.
3. Spoon batter into the muffin cups, don’t fill more than ½ to ¾ full, these do puff up a bit.
4. Bake at 375 for 20 minutes. Makes about 18 muffins.
And there you have it! These had the perfect texture and flavors to me, but there’s always room to play. Next time I may try adding just ½ a tsp of vanilla to the mix.
Next time, I continue in the pursuit of the elusive perfect pancake recipe.