I have been craving my Mom's blueberry muffins, so I took her recipe and created a gluten-free, vegan version ~ a twist on the original, if you will. Lucky for me, it's blueberry season (click HERE for some of the amazing benefits of blueberries), so when my friend gave me a massive box of fresh blueberries from her friend's garden, I knew exactly what to do with them! I love to jam additional, healthy ingredients into my recipes (hey, I will take it where I can get it!), so I added flax to increase the fiber and nutrients in the muffins. Try out the recipe for yourself and see how eating just one slightly warmed muffin in the morning with your coffee or tea will set the tone for a peaceful day.
- 2 cups gluten-free baking flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 1/2 cup canola oil
- 1/3 cup coconut sugar
- 2/3 cup rice milk
- 1 tablespoon vanilla extract
- 2 tablespoon ground flaxseed
- 1 cup blueberries
1. Heat oven to 325 degrees Fahrenheit.
2. Soak flax for about 15 minutes, or until they become gooey.
3. Lightly grease your muffin pan with safflower or sunflower oil.
4. In a bowl, whisk together flour, salt, baking soda and cinnamon.
5. In the same bowl stir in oil, coconut sugar, oats, flax, rice milk and vanilla.
6. Slowly fold in blueberries.
7. Fill muffin cups about 3/4 full with your mixture.
8. Sprinkle tops of muffins with a dash of coconut sugar ~ in effort to create a nice crispy topping.
9. Bake for about 22 minutes or until golden brown.
10. Remove from oven, cool for one minute in pan.
11. Take muffins out of pan and let cool on a wire rack.