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Blueberry Muffins, gluten, soy, egg, and dairy free

Prep Time15 minutes
Cook Time20 minutes
Servings: 12 People

Ingredients

  • 1 cup sorghum flour
  • 1/2 cup rice flour
  • 1/2 cup tapioca flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg to taste
  • 1 ½ cups unsweetened fresh blueberries I used frozen, undefrosted
  • 1/2 cup almond milk
  • 1/2 cup canola oil
  • 2 Tablespoons flax meal soaked in 1/4 cup warm water
  • 1/2 teaspoon pure vanilla extract

Instructions

  • Preheat oven to 375 degrees.
  • Spray muffin pan with cooking spray, or use paper liners.
  • Mix flours, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in large mixing bowl. Add blueberries; stir to coat evenly.
  • Add milk, oil, flax meal and vanilla. Stir until just blended.
  • Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar.
  • Bake 20 minutes until lightly golden.

Notes

Author: Jessica Hays