Recipe

Gluten Free Blueberry Muffins Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 4 months, 3 weeks ago this recipe is by Erin McKenna...she has a new cookbook out called.... Erin McKenna's "BabyCakes" Cookbook she has a bakery in New York City that is gluten free and uses no dairy... the recipe in the cookbook is slightly different then this one ....... More Prep:20m Cook:22m Servings:12	Peetabear
	gluten free blueberry muffins

Does this look good? Yeah! / Nope

Fans

henrie

m2googee

conner909

quaziefly

Ingredients

2 cups gluten-free all-purpose baking (she suggests flour from Bob's Red Mills)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon kosher salt

1 teaspoon xanthan gum

1 teaspoon ground cinnamon

1/2 cup canola oil

2/3 cup agave nectar

2/3 cup rice milk

1 tablespoon vanilla

1 cup fresh blueberries

Directions

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.

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