Millet adds nice texture to this traditional favorite. Blueberry muffins are always a crowd pleaser. Bake up a big batch, store them in the freezer, and you’ll always have breakfast on hand.
Recipe information
Yield
makes 12 muffins
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
Step 2
In a small bowl, combine the rice milk and lemon juice and set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar and the egg replacer, mixing on medium speed for about 20 seconds.
Step 4
Add the rice milk mixture, vanilla, canola oil, and lemon zest. Mix for 30 seconds.
Step 5
In a separate bowl, combine the flour mix, millet flour, xanthan gum, baking powder, and salt.
Step 6
Add the dry ingredients to the wet and mix until just combined, about 20 seconds.
Step 7
Turn off the mixer and fold in the blueberries.
Step 8
Fill the liners to the rim with batter. Spoon 1 teaspoon of blueberry jam onto the top of each muffin, pushing it into the center slightly. Use a chopstick or skewer to swirl the jam into the muffins. Sprinkle the tops of the muffins with the remaining 2 teaspoons sugar.
Step 9
Bake in the center of the oven for 30 to 35 minutes, or until a lovely golden on top, rotating the pan halfway through. Transfer the muffins to a cooling rack.
