Gluten Free Blueberry Flax Muffins Food

BLUEBERRY-OAT FLAX MUFFINS (GLUTEN FREE + VEGAN) RECIPE

Steps:

• In a medium mixing bowl, mash the banana until smooth and there are little to no chunks left. Stir in the maple syrup, coconut oil, nut milk, vinegar, and extract. Whisk thoroughly to incorporate and create an emulsion. If the coconut oil solidifies, gently warm the mixture 10 seconds at a time in the microwave until melted again. Set aside.
• Scoop one tablespoon of oat flour out and set it aside (we'll use this to mix into the blueberries later). Into the wet ingredients, add the oat flour, almond flour, tapioca flour, flaxseeds, baking powder, baking soda, and salt. Whisk thoroughly, for at least a minute insuring no clumps remain. The batter will be thin and you'll notice bubbles right away from the leavening. Lay a dry tea towel over the top of the bowl and rest the mixture at room temperature for 30 minutes (do not skip this rest). The batter will thicken as it sets. Now is a good time to make the tulip muffin cup liners if not using purchased liners.
• While the batter is resting, preheat the oven to 375F (190C). Set the oven rack in the center. Line the muffin pan with tulip muffin liners. Spray the liners with pan spray (I've made this recipe with two types of liners - one released easily without the spray, the other did not - use spray just to be sure.). Just before adding the batter to the muffin cups, in a small bowl, mix the blueberries (frozen or fresh) with one tablespoon of oat flour set aside earlier. Spoon the blueberries and any remaining oat flour into the batter and gently fold the blueberries into the mixture.
• Use a #20 spring-loaded cookie scoop or about 4 Tbs each, scoop a heaping scoop of batter into the muffin cups/pan to distribute the batter evenly among cups. Add a few more fresh blueberries each to the tops of the muffins, gently nudging them into the batter and sprinkle a bit of whole rolled oats on the top if desired.
• Bake at 375F (190C) for 30-32 minutes or until golden on top and tops spring back under gentle pressure. Rest in pan for 10 minutes, then remove muffins from pan and onto a cooling rack to cool completely. Remove the muffin cup gently from around the muffin to enjoy.
• Store in a lidded container at room temperature for up to three days. After muffins are completely cooled they may be frozen on a sheet pan, then moved to a covered container for up to two weeks. Thaw at room temperature. These are fabulous reheated in a toaster oven at 350F for about 10 minutes.

GLUTEN-FREE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
• Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.
• Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

SPICED FLAX BLUEBERRY MUFFINS (GLUTEN FREE, DAIRY FREE)

Steps:

• Formula for Brown Rice Flour Mix: 2 cups brown rice flour, 2/3 cup potato starch (NOT flour), 1/3 cup tapioca starch/flour, Yield: 3 cups.
• 1.) Preheat oven to 375 degrees.
• 2.) Spray muffin pan (or muffin liners) with cooking spray.
• 3.) Mix all dry ingredients in large bowl. Add blueberries; stir to coat evenly.
• 4.) In another bowl, combine milk and oil; remove 1 Tb. of combined liquid and discard it. Beat in eggs and vanilla.
• 5.) Add liquids to blueberry mixture and stir until just blended.
• 6.) Fill muffin pans 2/3 full. (Optional: Sprinkle top with cinnamon sugar or streusel topping.)
• 7.) Bake 18-20 minutes until lightly golden.
• Streusel Topping (Note: these muffins have great flavour and don't need the fancy toppings). ½ cup brown rice flour mix,1/3 cup brown sugar, ½ teaspoons cinnamon, ¼ teaspoons xanthan gum, 3 Tb. butter or margarine melted.
• Combine dry ingredients; stir to blend. Pour in butter and stir until all dry ingredients are moistened.