Although I am not an expert in gluten-free baking, I’m improving! I used a gluten-free blend of flour that a friend gave me. It worked well. If you’re not gluten-free, use all-purpose flour or whole-wheat pastries to make an equally delicious muffin. If you are dying to know the exact ingredients, they are 3/4 cup brown rice, 1/4 cup potato flour, 2 tbsp tapioca, and 2 tbsp rice flour.
The muffins I’m sharing are made with simple ingredients and require only one bowl. They take just a bit more than 30 mins to make and are ready for eating right away. I couldn’t wait to eat mine.
These are moist and sweet, with a blueberry flavor. The gluten-free flour does not absorb liquid as well as all-purpose flour, so it gives them a crumbly texture. If you are a gluten-free eater, you will be more than aware of this issue. In that case, I would recommend packing these muffins with as many as you can to get a 1:1 ratio of blueberries and muffins. This will solve the crumbly texture problem.
The recipe was so easy to follow, the muffins were delicious, and I had a lot fewer leftovers. I have a hard time with leftovers, but I am working on it.
It’s also a great romantic breakfast for two, something we empty-nesters enjoy at this stage of life. If you have more people to feed, you can double or triple this recipe.
Ingredients
- 1/2 Tbsp flaxseed meal (to make flax egg)
- Use 2 Tbsp of water to make flax eggs.
- 3/4 cup gluten-free flour blend*
- Brown sugar, 2-3 tablespoons
- 1/2 tsp baking soda
- One pinch of salt
- Add more if needed.
- 1/2 tsp vanilla extract
- 1 Tbsp vegan Butter (melted, such as Butter Balance).
- 1/4 cup blueberries plus more for topping
Instructions
- Butter two small ramekins lightly with non-dairy cream butter.
- To make flax eggs, in a liquid measuring glass, combine flaxseed and water. Set aside.
- Combine flour mix, brown sugar, and baking soda in a large bowl. Whisk.
- Add almond milk, vanilla extract, meltedButterr, and flaButterrto the liquid measuring cup. Stir. Add dry ingredients to the liquid measuring cup and stir. Add another Tbsp of flour if the batter seems a little thin. If the batter seems to be too dry, add Tbsp of almond milk.
- Add the blueberries to 1-2 Tbsps of the gluten-free blend before baking so that they do not settle at the bottom (the amount is as written in the original recipe // adjust for changes in batch size). Fold them in until combined.
- Divide the batter evenly between two ramekins, filling them about half to 3/4 of the way. Sprinkle with some more blueberries. If you use a standard-sized muffin pan, this recipe will probably yield 3 to 4 servings (amount according to the original recipe).
- Bake for 25-30 mins or until tops are golden and toothpick or knife comes out clean.
- Remove from ramekins, let cool for a few moments, and then serve hot. A little vegan butter would be nice, but it is not required. The recipe will be kept for two days in an airtight jar. Freeze for longer storage.