Blueberry Muffins

  • Blueberry muffins on a white plate



    1 cup Betty Crocker All purpose Gluten free rice flour blend

    1/4 cup Millet flour or soak whole millet in warm water for about 8 hours, then rinse and grind.

    1 tsp baking soda

    1/2 tsp salt

    1/2 tsp Xanthum gum (optional)

    1/4 cup honey

    1/4 cup coconut butter or any dairy free butter

    2 eggs

    1 tsp vanilla essence or extract

    3/4 cup fresh Blueberries



    1. Combine dry ingredients except blueberries in a bowl.

    2. Whisk together the wet ingredients in a large bowl until combined.

    3. Gradually fold in the dry ingredients into the wet ingredients until nicely blended. Make sure there are no lumps in the batter. Batter is a little on the thicker side, which is fine. Make sure the batter is not very runny, if so, add a tablespoon of coconut flour to it and mix well.

    4. Fold in the fresh blueberries until evenly mixed.

    5. Divide batter evenly between muffin cups, filling each about three-fourths full.

    6. Bake at 350 for about 20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean.

    7. Cool in pan for 3 minutes. Serve warm or remove to wire rack to cool completely.



    Recipes submitted by Mollika Majumdar

    Mollika is a software engineer and mom to a nine year old with autism.


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