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Gluten-Free Muffins with Blueberries

Panda LifePanda Life
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Nadia Galinova
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Nadia Galinova
Gluten-Free Muffins with Blueberries
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27/05/2022
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Preparation
20 min.
Cooking
70 min.
Тotal
90 min.
Servings
7
"For those who have a gluten intolerance, we have prepared special gluten-free blueberry muffins"

Ingredients

  • eggs - 1 pc.
  • rice milk - 3.4 fl oz (100 ml)
  • coconut sugar - 2 - 3 tbsp.
  • vanilla - 1 pc. (0.2 g)
  • coconut shavings - 1 tbsp.
  • rice flour - 2 tbsp.
  • buckwheat flour - 1 tbsp.
  • tapioca flour - 2 tbsp.
  • carob flour - 1 tbsp.
  • sunflower oil - 2 - 3 tbsp.
  • soda - 1/4 tsp.
  • baking powder - 1/2 tsp.
  • soy yogurt - 2 tbsp.
  • grapefruit juice - 1 - 2 tbsp.
  • blueberries - 1 - 2 per muffin (fresh)
measures

How to cook

Mix the flour with the coconut shavings. Beat the egg with the milk, vanilla, oil and sugar.

Separately mix the soy yogurt with baking soda, baking powder and grapefruit juice. Add the liquid ingredients to the flour and mix, until a cake batter is obtained.

Distribute it into muffin molds and place blueberries in each one. If desired, you can add dried fruit and nuts.

Bake in a preheated 340°F (170°C) oven for about 50 minutes, until they're fully baked.

Once the muffins have cooled, store them in a closed container for 12-24 hours and then consume the gluten-free muffins.

The gluten-free blueberry muffins are ready.

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