Vintage Recipe: Fresh Blueberry Muffins
 |
| 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!
No comments:
Post a Comment