Muffins are such an all-American breakfast staple that I practiced this recipe over and over again until I got them right. I took the extras to friends, and after so many tastings, they now refer to me as “The Muffin Lady.” These are a very homey, rustic, and old-fashioned homage to the blueberry muffin.
- 1 cup gluten-free vanilla rice milk
- 1 teaspoon cider vinegar
- 3 tablespoons water
- 1 tablespoon ground flaxseed meal
- 2 cups Betsy’s Baking Mix
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup liquefied organic refined coconut oil (stir before measuring if not completely liquid)
- 1 cup fresh blueberries
Preheat the oven to 375°F. Line 12 muffin cups with paper liners.
In a small bowl, make “buttermilk” by combining the rice milk and cider vinegar. In another small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes. In a large mixing bowl, whisk together the baking mix, sugar, baking powder, xanthan gum, baking soda, and salt until well combined. With a spoon, create a well in the center of the dry ingredients.
In another bowl, thoroughly combine the “buttermilk” mixture, the thickened flaxseed mixture, and the coconut oil. Add the combined liquid ingredients all at once to the well in the dry ingredients and stir until combined. Fold in the blueberries.
Spoon the batter into the prepared muffin tins. Bake for 18 to 20 minutes, or until golden brown on top and a toothpick inserted in the centers comes out clean. Let cool in the tins on a cooling rack for 10 minutes. Remove the muffins from the tins and cool them completely on the cooling rack.
Store the completely cooled muffins in an airtight container and refrigerated for up to 3 days.
Nutritional Information does not include Betsys Baking Mix. For Nutritional Information on Betsys Baking Mix, please follow the link above.