Blueberry muffins are a summer family tradition in my family that I’ve had to forgo for many years now. I can remember in my youth, the whole family going to the Meader farm to pick blueberries after supper and then we’d go to the lake for a swim to cool off. The next day, along with freezing most of the berries, my mother would make blueberry muffins to go with a cold salad (like the salmon salad on this blog) for supper that night. It would probably also be accompanied by some sliced tomatoes. This is a simple, quick recipe that makes light and moist muffins. The tapioca flour gives the outside a nice crunch.
Preheat oven to 375 degree and grease 6 large or 12 small muffin tins.
In a large bowl combine:
- 1 3/4 cups brown rice flour
- 1/4 cup tapioca flour
- 1 teaspoon stevia
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup non-dairy milk of choice, unflavored
- 1 cup of chunky applesauce, unsweetened
- 1 cup fresh blueberries dredged in 2 tablespoons brown rice flour
- 1 tablespoon rice vinegar
Mix until all the ingredients are well combined; gluten-free baked goods often need a little more mixing than their gluten counterparts. The mixture should bubble up while you’re mixing it when the vinegar hits the baking soda. If its too thick (should be the consistency of mashed potatoes), add a little more milk by tablespoons.
Spoon into the greased muffin tins making sure all the muffins have equal amounts of batter. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. Best enjoyed warm.