Gluten, Dairy & Cane Sugar Free Blueberry Muffins
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“I am on a very restricted diet and was having a hard time finding a blueberry muffin recipe I could have that I actually liked, so I created this one. I hope you like it as much as I do! GLUTEN/WHEAT/CORN/DAIRY/POTATO/CANE SUGAR FREE!! Check out more gluten & allergy friendly recipes on my website: www.maidinak.com
Don't forget to double check your ingredients. I accidentally left out the baking soda once, and they didn't turn out like they should!”
Gluten, Dairy & Cane Sugar Free Blueberry Muffins
1 recipe photo
READY IN:40mins |
SERVES:12 |
YIELD:12 muffins |
UNITS:US |
Ingredients Nutrition
- 1 cup unsweetened rice milk
- 1 tablespoon apple cider vinegar
- 1 1⁄2 cups brown rice flour
- 3⁄4 cup sweet rice flour
- 1⁄2 cup tapioca flour
- 1 teaspoon guar gum
- 1 teaspoon baking soda
- 1 tablespoon gf baking powder
- 1⁄2 teaspoon sea salt
- 1⁄3 cup raw honey
- 2 teaspoons gf vanilla
- 2 organic eggs
- 1⁄4 cup olive oil (or safflower)
- 1 cup frozen blueberries
Directions
- In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.).
- Preheat your oven to 400 degrees.
- In a large mixing bowl, combine your dry ingredients.
- In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
- Fold in the frozen blueberries.
- Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Gluten, Dairy & Cane Sugar Free Blueberry Muffins