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Erik's Blueberry Muffins
Rate Erik's Blueberry Muffins
Avg. rating 4 from 6 votes.
Recipe Created By: Heather Hetler
1 cup gluten-free flour mix
1/2 cup quinoa flour
1/2 tsp xanthan gum
3/4 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 1/2 tsp lemon zest
1/2 cup rice milk
1/2 cup vegetable oil
1 Tbsp oil
2 Tbsp water
1 tsp baking soda
1 cup fresh or frozen blueberries
Preheat oven to 350 °F.
Use a nonstick muffin tin or grease 12 standard muffin cups. Mix together 1 Tbsp oil, 2 Tbsp water, and tsp of baking soda. Set aside. This is the egg replacer mixture.
In a medium mixing bowl, combine flour, xanthan gum, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mix and add lemon zest, milk, vegetable oil, and egg replacer mixture. Blend thoroughly with a fork until smooth, then fold in the berries. Be very careful not to over mix. Divide batter into prepared muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Cool muffins in the tin for a few minutes. Remove muffins and serve warm, or cool completely on wire rack and keep on hand for breakfast on the run.
Quinoa flour can be replaced with additional Gluten-Free Flour Mix.
Xanthan gum can be replaced with 1 tsp guar gum.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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