Spiced Flax Blueberry Muffins Gluten Free Dairy Free Food

GLUTEN-FREE BLUEBERRY FLAX MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a stoneware muffin tin with 9 parchment paper muffin cups.
• In a large mixing bowl, beat together the melted butter, eggs, egg whites, vanilla extract, and maple syrup.
• Add the oat flour, flax seeds, coconut sugar, baking soda, baking powder, cinnamon, and salt. Stir until combined then add the water. Stir until combined and lastly, fold in the blueberries.
• Divide the batter evenly between the muffin cups, filling each cup full. Bake for 18-20 minutes. Cool for 10 minutes before moving the muffins to a cooling rack to finish cooling.
• Enjoy!

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.

SPICED BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, mix all ingredients except blueberries. Gently fold in blueberries. Divide batter evenly among muffin cups.
• Bake 17 to 20 minutes or until golden brown. Remove from pan to cooling rack. Serve warm, if desired.