Blueberry Muffins



Blueberry Muffins



Ingredients

1 1/2 cups flour mix*

3/8 cup honey

1/2 teaspoon salt

2 teaspoons baking powder (corn-free)

1/3 cup oil

1 large egg (or alternative)

1/3-1/2 cup milk (or alternative)

1 cup blueberries



Directions


For variations scroll down.  Preheat oven to 400°F.  Oil & flour muffin pan (for silicone pan skip).  In a small bowl, slightly beat egg or mix egg alternative & let set up while combining dry ingredients in a medium bowl.  Stir in honey, oil and milk with egg and then add to medium bowl.  Blend together until you have a smooth batter.  Fold in blueberries.  Ladle into muffin pan filling each halfway.  Depending on thickness of batter, you'll get 11-12 muffins.  To ensure 12 muffins you'll want to use more than the 1/3 cup of milk.  If you have an empty spot with a metal muffin pan, fill halfway with water.  With silicone this step isn't needed.


Bake 15-20 minutes or until tops start to brown & spring back to touch.  Transfer muffins to wire rack to cool.


Enjoy!  My little munchkins smell these & can barely wait for them to cool before gobbling them up.


Notes:  We have frozen blueberries since they are out of season.  If using frozen berries, thaw & gently rinse and strain.  This will help keep from adding moisture to the batter. 

The kids love the muffins when I do it with thicker batter, so I mix up with 1/3 cup milk and we get 11 muffins.


Variations:

Dairy free - there are many alternatives out there, but I've found doing water to be the easiest for us.  If using water as a milk alternative, I've found that sticking closer to the 1/3 cup works best.  If using another option, a general rule of thumb is that the more watery the consistency, the less you'll need.  If using something thicker than milk like a coconut milk, adding more liquid helps with consistency.  I used to mix our coconut milk so it was 1/2 & 1/2 with water to come out similar to milk.


Egg-free - again there are many alternatives available, many of which we aren't able to use.  My favorite 2 are the tapioca gel egg & the Baking Powder & Oil egg.


I have not tried this oil free, so not sure how well it would turn out.  If you try it with success, please share!

If subbing honey for dry sugar, double the amount.

*My favorite flour mix

1 part sorghum flour

1/2 part white rice flour

1/2 part brown rice flour

2/3 part arrowroot flour

1/2 part tapioca flour


For ease I like to mix up a big batch that I can dip in during the week.  I usually double this & a "part" is a cup.  If I'm short on flours, I mix whatever I've got to equal 2 parts & usually keep the brown rice flour in lighter ratio so it doesn't add grittiness.  Ideally with gluten free flours, mixing 2-3 different ones together will give the best results.

3 views