Hit the farmers' market this weekend and make these delicious blueberry muffins for brunch.
Summery Blueberry Muffins (Gluten-Free, Dairy-Free)
Adapted from Gourmet
6 Tablespoons canola or grapeseed oil (coconut oil may work as well)
1/3 cup non-dairy milk, mixed with 1/2 teaspoon apple cider vinegar
1 egg
1 egg yolk
1 teaspoon vanilla
1/2 cup brown rice flour
1 cup potato starch (not potato flour)
1/2 cup brown or raw sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon guar gum
1-2 cups blueberries or other bite-sized summer fruit
oil + sugar for pans
Preheat oven to 375F. Oil muffin pans, then sprinkle with sugar.
Combine wet ingredients in a medium bowl, mixing well. Add dry ingredients; stir together until no lumps remain. Gently fold in blueberries or other fruit. Don't overmix.
Divide batter among prepared pans, then place in preheated oven for 18-20 minutes.
Remove from oven when tester placed in side of muffin comes out clean (muffins will continue to cook and 'firm up' as they cool in pans).
Cool in pans for 10-15 minutes, then gently run a butter knife around each muffin. Lift each muffin out with a spoon.
Store in airtight container once fully cooled.
Batter may be refrigerated overnight and baked the next day.
Jennifer bakes her gluten-free heart out on her blog, The Cinnamon Quill, and maintains the gluten-free recipe online database Gluten Free Feed.
