i decided to take a break from 'cupcakes' and put together these beautiful blueberry muffins - of course, they are dairy, corn and gluten free. there is something left to be said about a blueberry muffin - for me they remind me of the weekend, spring/summer time, and of growing up in massachusetts.
best enjoyed on a weekend with a cup of coffee, tea or chai. that said, they make a good weekday breakfast, or afternoon snack, or midmorning snack, or coming home from the bar snack, or....
- 2 c gluten free flour mix (i use gluten free pantry brand)
- 1 c raw cane sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 c rice milk (you can sub regular milk or your fav milk replacement)
- 3 tbsp canola oil (or other light oil)
- 2 eggs (or equivalent egg replacement)
- 1 tsp vanilla extract
- 1 c frozen blueberries (toss with 1-2 tbsps of gluten free flour mix to coat)
preheat oven to 350 degrees. whisk together flour, sugar, baking powder, baking soda, salt in bowl. reserve 1-2 tbsp of the mixed dry ingredients (to coat frozen blueberries with). in separate bowl combine rice milk, canola oil, eggs, vanilla and lightly whisk together. place dry ingredients in bowl of stand mixer and pour wet on top. combine on low/medium speed until just combined 2-3 minutes - be sure to scrape down the sides and bottom of bowl with a spatula. while the batter is combinging - combine frozen blueberries with the reserved dry mixture in yet another bowl (yes, youre going to have some cleanup to do). slowly add them to mixed batter (mixer turned off) - by stirring them in with a spoon/spatula. spoon batter into 12 cupcake liners.
like i said earlier - enjoy with a cup of tea/coffee/chai. nirvana.