Cookstr.com

Blueberry Muffins

Updated February 23, 2016

Cookbook

Allergy-Free Desserts

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

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.

Serves12

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursesnack

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

Mealbreakfast, brunch

Moodblue

Taste and Texturefruity, sweet

Type of Dishbread, muffins, quickbreads

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375°F. Line 12 muffin cups with paper liners.

  2. 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.

  3. 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.

  4. 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.

  5. Store the completely cooled muffins in an airtight container and refrigerated for up to 3 days.

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