I should have never questioned one of my friends….she knows I love allergy friendly recipes! She brought these to a MOPS meeting (Mothers of Preschoolers). I begged and she sent me this recipe…..but told me she used regular butter…..so I subbed in dairy free Earth’s Balance and created a dish both my son and another friend (gluten free) could have. I have been trying to go more gluten free in our household so when I find a WONDERFUL gluten free recipe, I cling to it for a while.
Ingredients
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch (not potato flour) or tapioca starch
- 1/4 cup flaxseed meal
- 1/2 cup light brown sugar, packed
- 1/2 cup cane sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon fine sea salt
- 1/2 cup Earth Balance Stick (Dairy Free) or butter
- 3 large free-range organic eggs, beaten
- 1/2 cup fresh squeezed lemon juice
- 1 teaspoon good vanilla extract
- Fresh lemon zest from one (washed!) lemon
- 1 1/2 cups organic frozen blueberries, patted dry, but still frozen
Instructions
- Preheat the oven to 350ºF.
- Line a 12-muffin pan with paper liners, so that they come out easily and you don't need to spray the pan.
- In a large mixing bowl, whisk together the flours, potato starch, flaxseed meal, brown sugar, cane sugar, baking powder, baking soda, xanthan gum, and sea salt.
- Add in the Earth Balance Stick (or Butter if you can do dairy) in small chunks and mix until crumbly.
- Add in the eggs, lemon juice, vanilla and lemon zest; beat to combine.
- Continue beating for 2 minutes until the batter is smooth and moist. (If by some chance- egg sizes vary, or elevation changes- the batter is too dry or stiff, add a tablespoon of non-dairy/dairy milk, as needed).
- Gently by hand mix in blueberries (I don't like mushed and beaten blueberries).
- Using a spoon, drop the batter into the 12 muffin cups (you can smooth out the lumps with wet fingers if you prefer, I like it lumpy though).
- Bake in the center of the oven for 22-25 minutes, until golden and firm to a light touch.
- Insert a cake tester to make sure the centers are cooked through.
Notes
If you are using a metal pan: cover the muffin pan loosely with a piece of foil for the last eight to five minutes of baking to keep the tops from browning too much- especially if the blueberries are frozen, chilling down the batter. When I doubled the batch my stoneware pan did not need this but the metal pan did. Cool the muffins in the pan on a wire rack for five minutes, then turn out the muffins to continue cooling on the rack (this avoids soggy bottoms!). Wrap, bag, and freeze leftover muffins for future on-the-go treats.
