I love to bake. Going gluten free hasn't changed that. As a matter of fact, it only made me more determined to bake the most delicious stuff in the healthiest way possible. I had an envie for blueberry muffins over the weekend, so I made some. Lucky for me, I had every ingredient I needed in the fridge/freezer/pantry.
*Hint for Bakers: My oven runs too hot. I learned this by trial and error (lots of burnt cookies). So when I bake, I know I have to adjust the baking temperature for my oven. If the recipe says 400, I set mine at 350.
Blueberry Muffins (gluten free)
2 cups brown rice flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon xantham gum
1 egg
1/3 cup canola oil
3/4 cup rice milk (or almond, or soy, or even real milk if you prefer)
1 teaspoon orange zest (finely grated orange skin--gives it a great tangy flavor)
1 cup blueberries (either fresh OR thawed and rinsed frozen blueberries)
*Large granule sugar (such as Sugar in the Raw or decorating sugar)
Preheat oven to 400. Mix dry ingredients together. Mix wet ingredients together. Mix dry ingredients with wet ingredients. Stir in blueberries and orange zest. Pour into muffin cups full, very close to the top edge. *Top with large-granule sugar. Bake at 400 for 15-20 minutes. If you use mini-muffins, bake them for less time, regular size or large muffin tins, bake longer. If you stick a toothpick in the middle and it comes out dry, they're done. Remove and let cool. Enjoy.
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