Oh the places you can go with a feather light blend of rice flours! Ever since I put this fabulous mixture together to have in my house, I’ve been incredibly delighted by the baked goods that I have been making. Fluffy, beautiful rises with the softest textures. I’ve been working with my other blend for so long and I still love its versatility, I really do, but this rice flour blend has been the missing link for making more delicate goodies like these gluten free blueberry muffins simply flawless and undetectable that they are actually free of gluten, eggs, and dairy.
It’s been the reason why I’ve shied away from making yellow cakes and cupcakes. I could never get the right mouth-feel or flavor but not anymore. This new flour blend has seriously given me a new outlook on gluten free vegan baking and has left me marveling at how far I have come. It’s been a long way, baby! And it should be an encouragement to all of YOU out there who have just begun this journey and are already feeling the weight of overwhelming emotions. Will you please trust me when I say it gets easier, just keep trying? This recipe was one of my first baking successes four years ago (and how ironic that it too was a muffin recipe?) and looking back, it doesn’t even hold a candle to what these gluten free blueberry muffins taste like.
I had to fight to get here though, and I had to keep trying new things. Hopefully you won’t have to waste away as many ingredients as I did trying to figure all of this out. Heck, it’s why I started this site really. I wanted to try to take as much of the guesswork out of it for you so you don’t have to struggle as hard. Hopefully you will find some sort of help and hope over here to guide you as you try to navigate these new waters.Print
Adapted from my Cranberry Muffins recipe.
- 1 3/4 c. Cara’s Light Flour Blend
- 1/2 c. granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum
- 1 c. nondairy milk
- 1/4 c. oil
- 3 tsp. apple cider vinegar
- 1 c. frozen or fresh blueberries
- 2 Tbsp. nondairy butter (or use solid coconut oil)
- 1/4 c. brown sugar
- 1/4 c. gluten free flour
- 1/4 c. chopped nuts of choice (optional)
- Preheat your oven to 350 degrees. Line a muffin tin with paper liners.
- Whisk together the dry ingredients. Add the wet ingredients (minus the blueberries) until just combined. Fold in blueberries. Divide the batter evenly into the liners.
- Mix all the ingredients together for the streusel. Sprinkle lightly over the batter.
- Bake for 22-25 minutes, depending on your oven temperature. Muffin tops should spring back when touched. Allow to cool in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- Serving Size: 1 Muffin
- Calories: 205
- Sugar: 12.5g
- Sodium: 54mg
- Fat: 7.5g
- Carbohydrates: 32g
- Protein: 2g
Which reminds me, did you know that I actually created an ebook guide for YOU to help you become the master of your own gluten, egg, and dairy free kitchen? I did! It’s my all-secrets-exposed guide (not recipes, though there are some at the end, but actual tips and tricks) on how to substitute out certain ingredients and how to hone in on your allergen friendly baking skills.
If you find yourself scratching your head in the kitchen when it comes to baking gluten, egg, and dairy free, this guide is just for you! This is an all-secrets exposed, 50 page downloadable eBook, sharing everything I have learned in the past 4 years on how to bake like an allergen friendly pro. Fall in love with the kitchen and food again! Also included: a 15 recipe bonus that are beloved and reader-approved!