Make Something Monday: Gluten-free Blueberry Muffins
I am a gluten-free conversion goddess. Ok, maybe that's an overstatement, but I'm feeling pretty confident lately in my ability to take a regular ol' recipe & make it easy on my tummy [gluten-free] and easy on the planet [vegan]. Some conversions turn out better than others, but they range from edible to orgasmic. This recipe is closest to the later.
Gluten-free Blueberry Muffins
Ingredients [adapted from Babycakes' Spelt Flour Blueberry Muffins]
2 c Bob's Red Mill gluten-free all-purpose flour 1/4 c tapioca starch 1 tsp xantham gum 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/2 coconut oil 2/3 c maple syrup 2/3 c So Delicious coconut milk 2 tsp vanilla extract 1 tsp lemon juice [or lemon extract] 2/3 c [or more]* blueberries, fresh or frozen [I used about 1 c frozen]
In a large bowl, blend flour, starch, xantham gum, baking powder, baking soda, & salt together. In a medium bowl, combine coconut oil, syrup, coconut milk, vanilla, & lemon juice. Some curdling may occur with lemon juice & thats okay, stir quickly after adding to keep it minimal. Combine wet & dry ingredient in the larger bowl. Gently fold in blueberries. Fill lined or greased muffin tins 3/4 full with batter. Bake at 325 F for 20-30 minutes, or until toothpick comes out clean. Allow to cool 15 minutes for easy removal from pan. Serve alone or with your favorite vegan butter. Enjoy.
*more blueberries can be used for additional goodness in every bite, but be aware that the dough will take longer to cook through.
Do you have a favorite traditional baking recipe that you'd like to see made gluten-free & vegan? Send it over!