Blueberry Muffins

Posted by on Mar 16, 2012 in breakfast, fruit, grains | 0 comments

These were a hit with my daughter and her friends at a recent sleepover at our house.  They polished off the batch before I got home from Pilates!  And, those nutritious little berries gave them a boost of vitamin C (25% of the daily requirement) and anti-oxidants (they are near the top of the list of anti-oxidant foods) while providing a good source of fiber and energy for their tired little bodies.

Blueberry Muffins

  • 2 cups brown rice flour blend
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups fresh dry blueberries
  • 1/2 cup agave nectar
  • 1/2 cup almond or coconut milk
  • 1/2 cup grapeseed oil
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  1. Preheat the oven to 375 degrees.
  2. In a small bowl, combine the brown rice flour blend, baking powder, baking soda, xanthan gum, sea salt, and nutmeg.
  3. In a large mixing bowl, combine agave nectar, milk, grapeseed oil, eggs, and vanilla extract.
  4. Slowly add the dry ingredients to the wet ingredients, mixing until well combined.
  5. Gently fold the blueberries into the muffin mixture.
  6. Grease the muffin pan with an oil mister or cooking spray and fill the muffin pans 2/3 full.
  7. Bake for 18-25 minutes or until the tops are golden.
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