Gluten Free Blueberry Muffins

Name: Gluten Free Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 muffins, 24 serving(s)
Ingredients: 3 cups flour, of the gluten free variety (I use 1 1/2 cup quinoa flour and 1 1/2 cup almond meal or flour); 1 cup sugar; 4 teaspoons baking powder; 1 teaspoon salt; 3 teaspoons egg substitute, plus; 4 tablespoons water; 1/2 cup coconut oil, melted; 1 cup rice milk; 1 1/2 cups blueberries

Submitted by bunnycook

"Quick and easy muffins! Gluten Free! And Vegan if you don't use butter to grease the pan!"

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photo by bunnycook

Ready In:: 35mins
Ingredients:: 9
Yields:: 24 muffins
Serves:: 24

ingredients

3 cups flour, of the gluten free variety (I use 1 1/2 cup quinoa flour and 1 1/2 cup almond meal or flour)
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
3 teaspoons egg substitute, plus
4 tablespoons water
¹⁄₂ cup coconut oil, melted
1 cup rice milk
1 ¹⁄₂ cups blueberries

directions

Preheat oven to 400 degrees.
Mix together the flour, sugar, baking soda, and salt, in a bowl.
Combine the eggs, oil, and milk and stir into dry ingredients until just moistened.
Add and stir the berries throught the mixture.
Grease the muffin tins with coconut oil or organic butter. Spoon batter into muffin tins.
Bake 20 minutes, or until tops are firm, sides are evenly browned.
I like them fresh out of the oven. Leftovers are great heated in the toaster oven with a spread of jam.