Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

By Thrive Life · 12 servings

10m prep time
20m cook time
Start your day with a zesty blueberry muffin! by Todd Leonard CEC on January 18, 2013
Breakfast
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Ingredients

  • 1/4 C Cane Sugar
  • 1/4 C Brown Sugar
  • 1 tsp Xanthan Gum
  • 1/2 C Millet Flour from THRIVE Millet
  • 1/4 C Rice Flour
  • 1/4 C THRIVE Instant Brown Rice Flour from THRIVE Brown Rice
  • 2 tsp Baking Powder
  • 1 tsp Iodized Salt
  • 1/2 Lemon, Zested and Juiced
  • 2 Tbsp Whole Egg Powder + 4 Tbsp Water
  • 1/2 C THRIVE Instant Milk - Reconstituted
  • 2 Tbsp Melted Butter, Cooled
  • 1/2 C THRIVE Blueberries
  • Streusel
  • 1/2 C Brown Sugar
  • 3 Tbsp THRIVE Instant Brown Rice Flour from THRIVE Brown Rice
  • 3 tsp Butter
  • 1 tsp Cinnamon

Directions

  1. Preheat oven to 425F.
  2. Line muffin tin with paper liners.
  3. In a small mixing bowl, mix all dry ingredients, including lemon zest.
  4. In another bowl, mix all wet ingredients together. Pour wet ingredients over dry and mix until just incorporated.
  5. Mix in blueberries very carefully to prevent them from bleeding into batter.
  6. In a separate bowl, mix streusel ingredients together to achieve a cornmeal-like consistency.
  7. Sprinkle mixture over tops of muffins. Bake in oven for 17–20 minutes.

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