Vintage Recipe: Fresh Blueberry Muffins
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| Gluten & Dairy Free Blueberry Muffins |
Fresh Blueberry Muffins
2 eggs
1/4 cup oil
3/4 cup rice milk (or milk of your choice)
3/4 cup agave nectar or brown rice syrup or honey
1 tsp vanilla or almond extract
2 cups Arrowhead Mills gluten free baking mix
2 cups fresh blueberries
Mix wet ingredients (eggs through vanilla), then add baking mix. Fold in blueberries.
Fill greased muffin tins (I use coconut oil) two-thirds full and bake at about 400
degrees for 20 minutes. We had some extra batter, and made six additional mini
muffins (baked for 7 minutes in the convection oven). Enjoy!
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