Gluten-Free Blueberry Muffins

by Todd Leonard CEC on January 18, 2013
Todd Leonard CEC
(1)
Overall Rating: 5/5 | Kids Rating: 0/5

Description:

Start your day with a zesty blueberry muffin!

Serves: 12

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Total Time:
Prep Time:
Cook Time:
30 min
10 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

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 RiceTHRIVE Instant Brown Rice Flour from THRIVE Brown Rice
  • 2 tsp. Baking Powder
  • 1 tsp. THRIVE Iodized SaltTHRIVE Iodized Salt
  • 1/2 Lemon, zested and juiced
  • 2 tbsp. Whole Egg Powder + 4 tbsp. water
  • 1/2 c. THRIVE Instant MilkTHRIVE Instant Milk (reconstituted)
  • 2 tbsp. Melted butter, cooled
  • 1/2 c. THRIVE Blueberries - Freeze DriedTHRIVE Blueberries - Freeze Dried

Streusel:

  • 1/2 c. Brown Sugar
  • 3 tbsp. THRIVE Instant Brown RiceTHRIVE Instant Brown Rice Flour from THRIVE Brown Rice
  • 3 tbsp. Butter
  • 1 tsp. Cinnamon


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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.

Featured in the November 2012 THRIVE Live.