Muffins, a stable at any coffee house and in my house I would weekly make muffins. All kinds of muffins. I love nothing more than to wake up early filling my home with the sweet, warm smells of something tasty. A treat for my family to wake up too. I must confess that when we went gluten free, it changed. No more muffins, cakes, pies or Sunday morning pancakes. Over the years with lots of work a recreation of our families favorites has begun to emerge. I don’t always get it right the first time but continue to refine each time I bake.
Gluten-Free Blueberry Muffins (sweet + tasty)
Ingredients
- 2 1/2 cups Cassava Flour or gluten-free flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 tsp ginger(optional)
- 4 flax eggs Bob’s Red Mill Flaxseed Meal (mix 3 Tbsp water to 1 Tbsp flaxseed meal to equal one egg Mix and let stand for 5-10 minutes). Can also use 4 eggs in place of flax eggs
- 3 Tbsp coconut oil, melted
- 1/2 cup canned pumpkin
- 1 tsp apple cider vinegar
- 1/4-1/2 cup honey or brown sugar(optional if you prefer a little sweetness)
- 1/2 cup milk/coconut milk
- 3/4 cup frozen or fresh blueberries
Directions
Preheat oven to 350 degrees. In a muffin pan line with muffin cups or grease pan.
In a large bowl, mix all dry ingredients (When adding flour only add 2 cups of the flour to start) slowly add in the additional 1/2 cup if needed when mixing with wet ingredients(gluten-free flours are different with slightly different consistency)stir all dry ingredients with a fork to incorporate.
In a small bowl, make flax eggs. Whisk together flax meal, with water until well combined. Let sit for 10 minutes.
After 10 minutes add wet ingredients to flax eggs folding in gently. Add wet ingredients to dry ingredients slowly incorporating, lastly fold in the blueberries.
Scoop 1/2 cup of mixture into muffin pans and bake for 20-25 minutes. Remove and let cool on a wire rack.
Enjoy!
