My youngest son, has officially started school this year. I am homeschooling him and we are supplementing his school at home with some co-op classes. One of his classes is a geography class and I panicked a little when I saw that would be eating snacks from the states that they are studying. Then I quickly realized this was a wonderful opportunity for me to try creating some new recipes.
Tomorrow they are studying Maine and will be eating blueberry muffins, so I decided to create a gluten-free version. I found some wild Maine blueberries in the frozen section at Trader Joe’s. I like using wild blueberries in baked goods because they are smaller and sweter.
There is a child in my son’s class who has a nut allergy and another who can’t have dairy, so I made these Gluten-Free Blueberry Muffins, dairy-free and nut-free as well.
- 1½ cups milk (I use rice milk to make this dairy free)
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla
- 1 cup coconut palm sugar (or white sugar)
- 2 cups blueberries
- 2 cups brown rice flour
- 1 cup potato starch
- ½ cup tapioca flour
- 1 teaspoon guar gum
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 -4 tablespoons coarse raw sugar for topping (optional)
- Preheat oven to 375 and grease or line muffin tins.
- In a bowl mix flours, potato starch, sugar, guar gum, baking powder, and salt.
- In a separate bowl, blend the milk, oil, eggs, and vanilla.
- Add the liquid mixture to the flour mixture, stir until blended.
- Add the berries and stir until just blended.
- Fill pre-greased (or lined) muffin cups ¾ full with batter.
- Sprinkle coarse raw sugar over the muffin batter.
- Bake at 375 degrees for 25 minutes or until an inserted toothpick comes out clean.