Here’s a token muffin recipe for you guys. It means I baked. And not just once, I baked these a few times to get it just right. Consider yourself lucky because you probably can tell by now that I’m not too keen on baking sweet goodies. It’s been drilled into me that every true foodie/baker/cook/chef tastes what they create – and I agree, it’s essential. When it comes to sweets, I hate tasting what I create. Because once I get a taste for the sweet stuff it’s down a slippery slope of sweet tasting treats from that point on. Do you ever have that problem? Please say yes.
They say ‘everything in moderation’ and I agree with whoever *they* may be. Except the moderation part is a challenge in our household. Part of me is secretly happy Levi lacks self-control with baked goodies. I try my one sample to make sure it tastes suitable to share and then Levi can have at it and polish off the rest and take away all temptation from me.
These muffins only contain 1/2 cup of coconut sugar. For a baked treat, that’s pretty decent. There’s sweetness that comes from the blueberries, of course, but that’s allowed I think.
I’ve only made these muffins using fresh blueberries. I suppose you could use frozen blueberries as long as you don’t let them thaw before folding them in, otherwise you’ll probably end up with weird bluish-purple muffins. I used one full cup of fresh blueberries. If you don’t have that much you could probably get away with doing slightly less than a full cup – even a half cup would probably work. I just like lots of fruit in my stuff.
Since I used coconut sugar in my muffins they came out caramel colored. If color is a big concern for you then use a sweetener that is white – like granulated sugar or organic cane sugar. The same amount should work.
Make sure you’re measuring your coconut oil after it’s been melted.
- ½ cup brown rice flour
- ½ cup sorghum flour
- ½ cup tapioca starch
- 1½ teaspoon xanthan gum or guar gum
- ½ cup coconut sugar
- 2 teaspoons baking powder
- pinch salt
- ¾ cup unsweetened non-dairy milk
- ½ cup melted coconut oil
- ¼ cup applesauce + ¼ teaspoon baking soda
- 1 cup fresh blueberries
- Preheat oven to 375F. Line 12-cup muffin tin with cupcake liners.
- In a large bowl sift together brown rice flour, sorghum flour, tapioca starch, xanthan (or guar) gum, coconut sugar, baking powder and pinch of salt.
- In another bowl combine melted coconut oil, non-dairy milk and applesauce-baking soda mixture. Whisk together to combine well.
- Add wet ingredients to dry ingredients and stir to combine well.
- Fold in blueberries gently.
- Measure out evenly into 12 muffin cups.
- Bake in preheated oven for 20-25 minutes, until tested done. Let cool in muffin tin for 5 minutes before removing to a wire cooling rack to continue to cool – or eat them warm!
Baking Tip: Tired of your gluten-free and vegan muffins and cupcakes sticking to the cupcake paper? I thought I’d try greasing the papers to see if it helped with easy removal once baked. I did a quick Google search and apparently professional bakers do something along those lines all the time. Not sure if that’s true or not. In any case, I tried it with baking these muffins and wow does it work. Just put your cupcake papers in the muffin tin and then give each one a light spray of olive oil cooking spray.