Recipe: Gluten Free Blueberry Muffins!

Follow @caraallover Hi friends! I don't know if you're like me and have experienced complications between my body and gluten, or the incredibly turmoil it takes to find gluten-free foods. Let alone tasty ones. And when you do, you have to save up about a week's salary to afford a box of cookies. And then they'll still probably taste like fine-ground newspaper. The best way to fix this is to make your own treats, and though they might take a little extra work and a few wacky ingredients, it's better than the stuff that comes out of the box. This are some muffins I baked for my mom's staff meeting. Original recipe can be found here :) Yes, these pictures are weirdly blurry.

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• Gluten Free Blueberry Muffins Recipe:

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• Ingredients:
• 2 cups gluten-free all-purpose baking flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• 1/2 cup canola oil
• 2/3 cup agave nectar
• 2/3 cup rice milk
• 1 tablespoon vanilla extract
• 1 cup fresh blueberries

Directions:

1. Preheat oven to 325 and line a 12-muffin pan 

2. Whisk dry ingredients together in large bowl

3. Stir in the agave, oil, milk and vanilla, but be careful not to over-mix

4. Fold in the blueberries as gently as possible - don't want to over-work the dough or mush the berries!

5. Divide evenly in muffin pan, approx. 1/3 cup of batter for each

6. Bake for 15 minutes, rotate the pan around, then bake for another 7

7. Don't touch them for approx. 15 minutes because they will be hot as they were just in an oven. 

* These have a interesting texture, kinda raw. like dipping a big spoon into a tub of icing. I like them, but you may not. Of course, if you're gluten-intolerant, beggars can't be choosers ok?