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Thursday, February 17, 2011

good morning, sunshine! blueberry muffins -- gluten free + dairy free

happy thursday! i'm pretty excited that the weekend is finally on the horizon. PLUS the new 50mm f1.4 glass that i ordered for my nikon arrives tomorrow! expect plenty more pictures (aka food porn).

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....

yes, please.

blueberry muffins
  • 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.

bake for 20 minutes or until toothpick inserted into the center of a cupcake comes out clean. place muffin tin on cooling rack - allow to cool for 5 minutes - remove muffins from tin and let cool completely on cooling rack.

like i said earlier - enjoy with a cup of tea/coffee/chai. nirvana.


  1. Hey this is random, but have you tried the spectrum organic shortening? You could use it for flaky dough recipes. It's all coconut. I was thinking you should try making scones, but remembered the butter. So maybe the shortening would work. You could whip up some tarts or something alike too. Something to think about.

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